pH and Heat Treatment Effects on Foaming of Whey Protein isolate

摘要

ABSTRACTThe 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 stabi