pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior.
Foaming properties
Milk protein mixtures
pH
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
03 Nov 2023
03 Nov 2023
Historique:
received:
17
08
2023
revised:
18
10
2023
accepted:
31
10
2023
medline:
5
11
2023
pubmed:
5
11
2023
entrez:
3
11
2023
Statut:
aheadofprint
Résumé
Milk proteins are well known to produce aerated food due to the amphiphilicity. However, milk proteins are commonly added in blends for the desirable properties in food industry. In this study, the foaming properties of milk protein mixtures (MPM), a mixtures of whey protein isolated (WPI) and milk protein concentrate (MPC), was studied through foaming capacity (FC), foam stability (FS), and foam morphology at pH 3.0-9.0. Physiochemical, structural, surface properties, and Pearson correlation analysis were measured to gain insight into foaming behavior. Results indicated that MPM showed excellent FC (113.0-114.3 %) and FS (90.7-93.0 %) at pH 6.0-9.0, and foam displayed a smaller size and uniform distribution. MPM solutions showed smaller particles, higher solubility, and lower apparent viscosity at pH 6.0-9.0, which resulted in an increase in surface pressure and adsorption rate (K
Identifiants
pubmed: 37923034
pii: S0141-8130(23)04737-2
doi: 10.1016/j.ijbiomac.2023.127838
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127838Informations de copyright
Copyright © 2023. Published by Elsevier B.V.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors confirm that they have no conflict of interest to declare for this publication.