PH AND HEAT-TREATMENT EFFECTS ON FOAMING OF WHEY-PROTEIN ISOLATE

被引：76

作者：

PHILLIPS, LG

SCHULMAN, W

KINSELLA, JE

机构：

[1] The Institute of Food Science, Cornell Univ, Ithaca, New York, 14853, Stocking Hall

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01612.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The overrun obtained by whipping whey protein isolate (WPI) was significantly (p<0.05) affected by changing pH. Heating WPI at pH 4.0 reduced rate and amount of overrun. The highest overrun values for unheated WPI were observed at pH 5.0 and 7.0 after heating at 55°C for 10 min. The maximum foam stability for unheated WPI was obtained at pH 5.0. Heat treatment had little effect on stability at pH 4.0 or 7.0 but at pH 5.0, 80°C for 10 min improved stability by 65%. Based on surface pressure data, the rate of adsorption of β‐lactoglobulin interfacial films and the work of compression correlated with overrun, maximum overrun, overrun development and foam stability. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1116 / 1119

页数：4

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