Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

The foaming properties of fibrillar whey proteins were compared with those of native or denatured whey proteins and also with egg white protein. Whey protein foaming capacity and stability were related to protein concentration, pH, time of whipping, pressure and heating treatments. Foams produced from fibrils showed significant improvement in foaming capacity and stability when compared with non-fibrillar whey proteins. Dynamic high shear (microfluidization) or moderate shear (Ultra-Turrax mixing) of fibrillar protein dispersions did not significantly affect their subsequent foaming properties. Furthermore, foams prepared with fibrillar whey protein (≤3% protein) had comparable capacity and stability to that from egg white protein, which is the traditional foaming ingredient in food industry. Results suggest that fibrillized whey proteins are highly effective foaming agents even at relatively low protein concentrations (1-3% w/w).