Factors determining the physical properties of protein foams

Protein foams are an integral component of many foods such as meringue, nougat and angel food cake. With all these applications, the protein foam must first obtain the desired level of air phase volume (foamability), and then maintain stability when subjected to a variety of processes including mixing, cutting and heating. Therefore, factors determining foamability and stability to mechanical and thermal processing are important to proper food applications of protein foams. We have investigated the effects of protein type, protein modification and co-solutes on overrun, stability and yield stress. The level of overrun generated by different proteins was: whey protein isolate hydrolysates > whey protein isolate = beta-lactoglobulin = egg white > alpha-lactalbumin. The level of yield stress generated by different proteins was: egg white > whey protein isolate hydrolysates >= beta-lactoglobulin > whey protein isolate > alpha-lactalbumin. Factors that decreased surface charge (pH similar to pI or high ionic strength) caused a more rapid adsorption of protein at the air-water interface, generally increased dilatational viscoelasticity and increased foam yield stress. The elastic component of the dilatational modulus of the air-water interface was correlated with foam yield stress. The properties of foams did not predict performance in making angel food cakes. A model for foam performance in angel food cakes is proposed. (c) 2005 Elsevier Ltd. All rights reserved.