Modification of foaming properties of proteins

摘要

A method for producing a high-foaming modified whey protein preparation comprising contacting: (a) an aqueous solution of a whey protein preparation, having a concentration of between about 10 and about 35% w/w whey protein dry solids; with (b) a protease preparation; under conditions that result in digested whey proteins that have a degree of hydrolysis of between about 4 and about 10%. The digested whey proteins exhibit at least about 2-fold increased foaming capacity relative to undigested whey proteins.