The Effects of NaCl, CaCl2, Lactose and pH on the Foaming Properties of Whey Proteins
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2002-03-25
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Abstract
Common and important cosolutes of whey proteins include NaCl, CaCl and NaCl at pH 3.0 and 7.0. In the first study, the dynamic surface tension of at levels up to 0.1 M increased the initial rate of adsorption due to a reduction of the electrostatic barrier to protein adsorption. The effect of lactose concentration was minimal.For the second study, the addition of CaCl when compared to equivalent concentrations of NaCl. At pH 3.0, neither salt at any concentration significantly affected yield stress; however, overrun was generally higher at pH 3.0 as compared to pH 7.0. The relationship between overrun and surface tension with yield stress as predicted by a previously described theoretical model did not hold for this data. Specific divalent cationic effects were thought to be partially responsible for improved yield stress values. Dynamic surface tension measurements of the foaming solutions lent credence to this ion specific hypothesis.
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MS
Discipline
Food Science
