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Title:

Impact of pH on the interactions between whey and egg white proteins as assessed by the foambility of their mixtures

Document type:
Zeitschriftenaufsatz
Author(s):
Kuropatwa, M.; Tolkach, A.; Kulozik, U.
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
Fulltext / DOI:
doi:10.1016/j.foodhyd.2009.05.001
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