STANDARDIZED PROCEDURE FOR MEASURING FOAMING PROPERTIES OF 3 PROTEINS, A COLLABORATIVE STUDY

被引：86

作者：

PHILLIPS, LG

GERMAN, JB

ONEILL, TE

FOEGEDING, EA

HARWALKAR, VR

KILARA, A

LEWIS, BA

MANGINO, ME

MORR, CV

REGENSTEIN, JM

SMITH, DM

KINSELLA, JE

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI,DAVIS,CA 95616

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

[3] PENN STATE UNIV,DEPT FOOD SCI,BORLAND LAB 116,UNIVERSITY PK,PA 16802

[4] AGR CANADA,FOOD RES CTR,OTTAWA K1A 0C6,ONTARIO,CANADA

[5] CORNELL UNIV,DIV NUTR SCI,ITHACA,NY 14853

[6] OHIO STATE UNIV,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

[7] CORNELL UNIV,DEPT POULTRY & AVIAN SCI,ITHACA,NY 14853

[8] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03953.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1441 / &

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