EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 13, Volume 32, Issue 8, August 2007, Page 6539-6549 PDF (579.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204665 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. F. Farrag* | ||||
| Dairy Department, National Research Centre, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Carbohydrates (glucose, sucrose, fructose, starch and inulin) were added to whey protein concentrates at the ratios of 1, 2 and 3%. The emulsifying and foaming properties of WPC-carbohydrates model systems were examined. 1% of the tested carbohydrates increased significantly (P < 0.05) the emulsion activity index (EAI) and emulsion stability index (ESI) of the prepared emulsions. Sucrose showed the highest EAI and ESI followed by fructose, glucose, starch and inulin compared with samples without carbohydrates. Increasing of added starch and inulin to 2 or 3% improved emulsion activity index but decreased emulsion stability index compared to other sugars. Sucrose addition resulted in significant (P<0.05) increase in foam stability compared with other carbohydrates, while starch and inulin showed insignificant (P>0.05) changes in foam formation or stability. | ||||
| Keywords | ||||
| Whey protein; Carbohydrates; Emulsification; Foaming properties | ||||
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