Comparison of foaming capacity of caseinmacropeptide from different species with whey protein concentrate
Foaming properties were analysed for whey protein concentrate (WPC) and compared with those of caseinmacropeptides (CMPs) isolated from cow, ewe and goat cheese whey. All CMPs showed a higher foaming capacity (140-180 mL) than WPC (120-150 mL) independent of conditions. These results could be affected by the presence of inhibitory compounds (fat and lactose) in the WPC, partially or totally removed during isolation procedure in the CMP and to the small molecular weight of the CMP peptide compared with the WPC. Foaming capacity of WPC and CMPs showed a significant dependence on pH and, to a lesser degree, on protein concentration and ionic strength. All the samples exhibited the highest foaming values at alkaline pH and minimum values at acid pH, increasing with protein concentration. Foam stability values were higher for CMP solutions than for WPC. The latter showed similar stability values as CMPs in acid pH conditions (<85%), however, at alkaline pH WPC lost more than 30% while CMPs showed no significant dependence on pH. Foam stability of the different CMP solutions could not be correlated with the variables pH, ionic strength and protein concentration; whereas pH and protein concentration influenced the stability of WPC foams.
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| Format: | artículo biblioteca |
| Published: |
AVA Agrar-Verlag Allgäu
2006
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| Online Access: | http://hdl.handle.net/10261/130990 |
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| Summary: | Foaming properties were analysed for whey protein concentrate (WPC) and compared with those of caseinmacropeptides (CMPs) isolated from cow, ewe and goat cheese whey. All CMPs showed a higher foaming capacity (140-180 mL) than WPC (120-150 mL) independent of conditions. These results could be affected by the presence of inhibitory compounds (fat and lactose) in the WPC, partially or totally removed during isolation procedure in the CMP and to the small molecular weight of the CMP peptide compared with the WPC. Foaming capacity of WPC and CMPs showed a significant dependence on pH and, to a lesser degree, on protein concentration and ionic strength. All the samples exhibited the highest foaming values at alkaline pH and minimum values at acid pH, increasing with protein concentration. Foam stability values were higher for CMP solutions than for WPC. The latter showed similar stability values as CMPs in acid pH conditions (<85%), however, at alkaline pH WPC lost more than 30% while CMPs showed no significant dependence on pH. Foam stability of the different CMP solutions could not be correlated with the variables pH, ionic strength and protein concentration; whereas pH and protein concentration influenced the stability of WPC foams. |
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