Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates

Karleskind, D.; Laye, I.; Mei, F.-I.; Morr, C.V.

doi:10.1111/j.1365-2621.1995.tb06218.x

Cited by 21 publications

(11 citation statements)

References 29 publications

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“…This was consistent with reports that protein solubility is one of the most important factors governing functionality of proteins in food systems (Kinsella, 1976;deWit et al, 1986). However, it was at variance with recent observations that WPC protein solubility did not correlate with gelation (Karleskind et al, 1995b) or foaming (Karleskind et al, 1995c) properties. Protein solubility was not a primary factor in overrun, foam stability and emulsion capacity of whipped topping models (Liao and Mangino, 1987).…”

Section: Emulsifying Properties and Solubilitycontrasting

confidence: 72%

Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates

Karleskind

Laye

Morr

et al. 1996

Journal of Food Science

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Emulsifying properties of six experimental and three commercial control, lipid-reduced, and calcium-reduced whey protein concentrates (WPC) were evaluated on the basis of mean droplet size and creaming intensity in model emulsions. Mean droplet sizes ranged from 225 to 395 nm. Model emulsions made with a commercial control (WPC F), experimental lipid-reduced (WPC MF.1, MF.45), commercial lipid-reduced (WPC E), and experimental calcium and lipid-reduced (WPC B) samples had low stabilities. Emulsion stabilities of the WPC most strongly correlated with protein solubility and fatty acid compositions, but did not correlate with mean droplet size.

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Section: Emulsifying Properties and Solubilitycontrasting

confidence: 72%

Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates

Karleskind

Laye

Morr

et al. 1996

Journal of Food Science

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“…Joseph and Mangino (1988a) have reported that WPC made of cheese whey contains phospholipids and lipoproteins which are foam‐depressing agents. Fat displaces proteins in the air/water interface which weakens foaming properties (Karleskind et al . 1995).…”

Section: Resultsmentioning

confidence: 99%

“…Joseph and Mangino (1988a) have reported that WPC made of cheese whey contains phospholipids and lipoproteins which are foamdepressing agents. Fat displaces proteins in the air/ water interface which weakens foaming properties (Karleskind et al 1995). In addition, milk fat globule membrane proteins (MFGM) have a negative effect on whey protein foaming and gelation properties (Joseph and Mangino 1988b).…”

Section: Functional Propertiesmentioning

confidence: 99%

Functional properties of native and cheese whey protein concentrate powders

Heino

Uusi-Rauva

Rantamäki

et al. 2007

Int J of Dairy Tech

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The objective of this study was to compare microfiltered native whey protein concentrate and traditional cheese whey protein concentrate powders and their functional properties. Solubility, viscosity, gelation, foaming properties, emulsification and water‐holding capacity were studied. The effect of spray and freeze drying methods on functional properties was evaluated. Gel strength varied from 0.11 to 0.65 N. Foaming stability and overrun varied from 0 to 29.3 min and from 230 to 2200%, respectively. Foaming and gelation properties were clearly better with native whey protein powders. Differences between drying methods were not observed but higher heat load decreased solubility.

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“…Table 3 reveals a negative correlation of FC with F (r = −0.42), b* (r = −0.61), DE* (r = −0.65), and PS attributes. The negative influence of lipid content on foaming character of whey proteins has been recognized by other researchers (Karleskind et al, 1995). Lipids are known to destabilize foams by displacing proteins from the air/water interface.…”

Section: Physicochemical Propertiesmentioning

confidence: 89%

Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

Banavara

Anupama

Rankin

2003

Journal of Dairy Science

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The objective of this study was to characterize variation and interrelatedness among primary functional and compositional parameters of commercially available sweet whey powders. Samples representing different plants/processes and cheese types were assayed for foaming capacity, foam stability, pH, protein content, soluble protein, turbidity, color, particle size distribution, lipid, and moisture. Data were analyzed using principal component analysis. Foaming capacity and stability varied from 10 to 220% and 0.1 to 14 min, respectively. Protein content and solubility ranged from 8.5 to 17.6% and 3.7 to 14.1%, respectively. Lipid content of sweet whey powder varied from 0.03 to 2.00%. The two main functional properties, foaming and protein solubility, did not show significant correlation with each other. Foaming properties showed a positive correlation to particle size and L* or lightness value, and negative correlation to lipid content. Protein solubility showed positive correlation with protein content and negative correlation with turbidity of the sample. Foaming behavior, protein, and particle size attributes were the main variables responsible for grouping of samples. Sweet whey powders from the same dairy plants were grouped together. The direct or indirect significance of these relationships to processing is detailed in this study.

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Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates

Cited by 21 publications

References 29 publications

Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates

Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates

Functional properties of native and cheese whey protein concentrate powders

Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

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