PROTEOSE PEPTONES AND PHYSICAL FACTORS AFFECT FOAMING PROPERTIES OF WHEY-PROTEIN ISOLATE

被引：46
|
作者：
ZHU, HM
DAMODARAN, S
机构：
[1] Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, Wisconsin, 53706
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期
关键词：
PROTEIN; PEPTIDES; FOAMING PROPERTIES; WHEY PROTEIN ISOLATE;
D O I：
10.1111/j.1365-2621.1994.tb05560.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of peptides and nonprotein components of whey on whey protein isolate (WPI) were studied using a differential pressure method. Decay of WPI foam followed biphasic first-order kinetics, but was affected by solution conditions. WPI foam stability exhibited two pH optima (5.0 and 8.5). Addition of 0.02-0.15M NaCl progressively decreased foaming capacity and foam stability. Addition of 0.01-0.2% proteose-peptones caused a sharp decrease in foam stability, but did not affect WPI foaming capacity. Foam stability was increased by addition of up to 20% lactose. Removal of proteose-peptones should greatly improve foaming properties of whey proteins.
引用
收藏
页码：554 / 560
页数：7
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