Whey proteins have been established to have good foaming properties and they are an integral part of recipes that require whipping or foaming.With a present effort to utilize sweet whey proteins as much as possible it is necessary to understand more to the relationship between molecular and functional properties of such ingredient that can be potentially used for food formulations.Molecular changes occurring during the hydrolysis may result in modified functional behavior of the hydrolysates compared to the intact protein such as altered solubility,viscosity,sensory properties,emulsion and foam properties.Hydrolysis of whey proteins generally resulted in increased foam-forming ability of the hydrolysates,however the influence of hydrolysis on foam stability seems to depend on enzyme specifity and degree of hydrolysis.The aim of this study was to contribute to the number of reports,which dealt with this topic and try to find the most suitable hydrolysate that could be potentially used for making functional foods.
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