Determination of foaming properties of proteins

Abstract

Comparing typical examples of equipment for performing the whipping operation, dispersions and colloidal solutions (13 %) respectively of 9 diverse protein based whipping agents were differently aerated, and the foaming properties were determined. Whipping was performed in an industrial manner (batch operation at atmospheric pressure and continuous operation using compressed air and static dispersors) as well as devices widely used in laboratory (household-type mixer and motor-driven plungers moving in ve.rtiCal glass cylinders) were employed. Moreover a new direct current motor-driven whisk/stirrer, the steplessly adjustable rotation speed of which had been made constant and independent of the rheological properties of the protein solutions to be whipped, was tested.Foaming properties measured suggest that only the new laboratory whipping principle reflects the actual performance of protein based whipping agents and that it is far better adapted to large-scale processing then the laboratory equipment most commonly used. Optimum foam forming need distinct rotation speeds and stirring times as well as pH values typical for each product. In creating sugar containing protein foams with a high degree of aeration however in no case of laboratory operational conditions the amount of energy and air available for whipping was sufficiently large. Because of the advantages of the new whipping principle over the othelwise tested ones the motor output and the stirring conditions now are being improved.

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

“…It has been stated that prolonged whipping times are associated with liquid film thinning, mechanical deformation and bubble-wall rupture (Gassmann, Kroll, & Cifuentes, 1987). All these mechanisms, singly or in combination, may contribute to foam collapse and cause instability.…”

Instrumental Method for Characterizing Protein Foams

“…To produce and characterize protein foams, various methods have been reported. Foams have been formed by a blender- (Britten and Lavoie, 1992) or mixertype whipping apparatus (Cotterill et al, 1992;Gassmann et al, 1987;Phillips et al, 1987) or by sparging gas through the protein solution (Bastiaens et al, 1990). Foaming properties have been measured by foaming capacity and foam stability (German et al, 1985;Mulvihill and Fox, 1987).…”

Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping

“…This method is relatively empirical and must be done manually. Other complications arise because of the many different types of mixers used and varying conditions for making and measuring foams (Phillips et al, 1987;Gassmann et al, 1987;Wright and Hemmant, 1987;Patel et al, 1988).…”