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Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates
- Karleskind, D., Laye, I., Mei, F.I., Morr, C.V.
- Journal of food science 1995 v.60 no.4 pp. 738-741
- whey protein, protein concentrates, foaming, emulsifying, food composition, chemical composition, solubility, hydrophobicity, calcium, lipids, protein content, protein composition, mineral content, denaturation, heat treatment, reduction
- The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue-type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid-reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P < 0.05) foam expansion than egg white protein (EWP). However, WPC B made by low-pH UF and isoelectric precipitation did not form a foam. Lipids and ash were the main factors affecting foaming properties.