Abstract
Studies on foaming properties of caseinomacropeptide (CMP) were carried out in dependency of protein concentration and interactions with whey proteins. Foams prepared with CMP showed distinct higher foaming capacity as well as lower drainage amounts but weaker foam rigidity compared to foams made with whey protein isolate (WPI). Whey protein products may contain up to 20% CMP based on total protein content. Therefore, interactions of CMP and WPI on foam formation and stabilisation were investigated. Results indicate synergistic effects of CMP and whey proteins on foaming properties. While CMP reduced surface tension more efficiently and assured high gas content during foam formation, whey proteins enabled reduction of gas permeability and inhibition of bubble coalescence due to generation of stable films at the interface. The foaming capacity of whey protein foams could be improved by increasing CMP content. The optimal ratio between CMP and WPI for foam stability was determined as 1:1.
| Original language | English |
|---|---|
| Pages (from-to) | 249-252 |
| Number of pages | 4 |
| Journal | Milchwissenschaft |
| Volume | 62 |
| Issue number | 3 |
| State | Published - 2007 |