Normal and Modified Foaming Properties of Whey-Protein and Egg-Albumin Solutions

Peter, Philip N.; Bell, R.W.

doi:10.1021/ie50250a028

Cited by 34 publications

(10 citation statements)

References 1 publication

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“…As expected, the WPI readily formed foams. The WPC80 manufactured by Jervis and others () did not foam while the SPC manufactured by Campbell and others () did, which supports the supposition by Campbell and others () that fat content was an important factor in foaming properties of whey protein concentrates and isolates, a fact well established in past literature (Peter and Bell, ; El‐Rafey and Richardson, ). Hydrophobic particles are antifoaming agents (Aveyard and others, ; Wang and others, ) and the plausible reason for removal of foaming properties.…”

Section: Discussionsupporting

confidence: 76%

Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Smith

Foegeding

Drake

2015

Journal of Food Science

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Whey protein isolate (WPI) is often used for its functional properties, but the effect of oxidative bleaching chemicals on the functional properties of WPI is not known. This study identifies the effects of hydrogen peroxide and benzoyl peroxide on functional and flavor characteristics of WPI bleached by hydrogen and benzoyl peroxide and provides insights for the product applications which may benefit from bleaching.

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Section: Discussionsupporting

confidence: 76%

Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Smith

Foegeding

Drake

2015

Journal of Food Science

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“…The increase in viscosity with increasing concentrations of proteins was visually obvious. Sometimes high viscosity can completely prevent incorporation of air into liquid (Peter and Bell, 1930 been reported to increase with increasing concentratil>n up to a limit, and then decrease (Richert, 1979;Cherry and McWatters, 198 1). High viscosity may have been responsible for the decline in overrun of WGPF and SF at higher protein concentrations.…”

Section: Effect Of Protein Concentration On Foam Expansionmentioning

confidence: 99%

Foaming Properties of Selected Plant and Animal Proteins

Vani

Zayas

1995

Journal of Food Science

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The foaming properties of proteins are important in predicting their fnnctionality in aerated foods. In model aqueous systems, foam expansion (FE) and foam stability (FS) of commercial plant proteins, wheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF), were compared with those of nonfat dried milk (NFDM) and egg white powder (EWP) at 1, 2, 4, 6, and 8% using one-and two-way analyses of variance. The effects of pH 4, 5, 6, 7, and 8 on FE and FS of WGPF were also measured. The highest overall FE and FS were obtained for EWP. Among plant proteins, FE and FS were maximum for CGPF and SF, respectively. FS was lowest for NFDM. Except for SF, FE and FS increased with increasing protein concentration. The FE and FS of WGPF were highest at pH 8, lowest at pH 7, and intermediate at pH 4-6.

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“…degree -1 mol-1 and T=293 °K eq. [2] yields ; C + in mol cm -2 a = activity (because of the low concentration one can set as first approximation a ~ c). By means of eq.…”

Section: Cmc D~/d In C Yields a Linear Relation Thementioning

confidence: 99%

“…(1)). It has been known long time ago that foams are stabilized by proteins (2,3) and protein foams are influenced by pH and salts (3,4).…”

Section: Introductionmentioning

confidence: 99%

Investigation of protein foams obtained by bubbling

Kalischewski

Schügerl

1979

Colloid Polymer Sci

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Normal and Modified Foaming Properties of Whey-Protein and Egg-Albumin Solutions

Cited by 34 publications

References 1 publication

Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Foaming Properties of Selected Plant and Animal Proteins

Investigation of protein foams obtained by bubbling

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