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Neutral Salt Effects on Stability of Whey Protein Isolate Foams

Author:
PHILLIPS, L.G., YANG, ST., KINSELLA, J.E.
Source:
Journal of food science 1991 v.56 no.2 pp. 588-589
ISSN:
0022-1147
Subject:
electrostatic interactions, foams, heat stability, ions, proteins, sodium chloride, whey protein isolate
Abstract:
Addition of 0.1 M Na2SO4, NaCl, or NaSCN reduced maximum overruns of whey protein isolate (WPI) by 33%, 27%, and 38%. This was attributable to an ionic effect, i.e., the ions interacted with countercharges on the proteins thereby reducing electrostatic interactions. In contrast, at high concentrations (1M), Na2SO4 improved foam stability by 76% compared to WPI without salt. Chloride had an intermediate effect, whereas NaSCN did not improve foam stability. Increasing Na2SO4 concentration (2M) improved foam stability by 127% compared to control. The relative effectiveness of salts at improving foam stability and heat stability followed the Hofmeister series (SO4 2‐<CI−<SCN−).
Agid:
452873