User: Guest  Login
Document type:
Zeitschriftenaufsatz 
Author(s):
Kuropatwa, M.; Tolkach, A.; Kulozik, U. 
Title:
Impact of pH on the interactions between whey and egg white proteins as assessed by the foambility of their mixtures 
Abstract:
The impact of protein--protein interactions on foaming properties of mixtures consisting of egg white proteins (EWP) and whey proteins (WP) with total protein content of 60 g/L was examined at pH 5, 7 and 9. The ratio between EWP and WP in the mixtures was varied between 67:33, 50:50 and 33:67 (in %; w/ w). The ionic strength was adjusted to that of milk (I \textonequarter 176mM). The foamability of the protein products was characterized by the foam capacity, stability and firmness. In addition...    »
 
Keywords:
Egg whie; Foaming properties; Hydrophogicity of the solution; Protein interactions; Whey proteins 
Journal title:
Food Hydrocolloids 
Year:
2009 
Journal volume:
23 
Pages contribution:
2174--2181