TY - JOUR
T1 - Stabilisation of sodium caseinate hydrolysate foams
AU - Walsh, Daniel J.
AU - Russell, Kathrina
AU - FitzGerald, Richard J.
PY - 2008
Y1 - 2008
N2 - The foam expansion and drainage properties of hydrolysed NaCn (with a degree of hydrolysis (DH) of 0.5%) were studied at pH 2.0, 4.0 and 6.0. Foaming properties were compared with foams generated with non-heat-treated and heat-treated NaCn (80 °C for 20 min). At pH 6.0, hydrolysed NaCn displayed higher mean foam expansion and lower mean foam drainage values than the non-heat-treated and heat-treated control samples. Studies with the inclusion of glucose, sucrose and lactose indicated that lactose enhanced the foaming properties of the hydrolysate at pH 4.0. The inclusion of xanthan, guar, arabic, karaya and locust bean gum (LBG), and a combination of LBG and guar gum had different effects on the foaming properties of the hydrolysate and control samples between pH 2.0 and 6.0. The results provide new information of the effects of low (sugars) and high (gum) molecular weight agents in modifying the foaming properties of casein ingredients.
AB - The foam expansion and drainage properties of hydrolysed NaCn (with a degree of hydrolysis (DH) of 0.5%) were studied at pH 2.0, 4.0 and 6.0. Foaming properties were compared with foams generated with non-heat-treated and heat-treated NaCn (80 °C for 20 min). At pH 6.0, hydrolysed NaCn displayed higher mean foam expansion and lower mean foam drainage values than the non-heat-treated and heat-treated control samples. Studies with the inclusion of glucose, sucrose and lactose indicated that lactose enhanced the foaming properties of the hydrolysate at pH 4.0. The inclusion of xanthan, guar, arabic, karaya and locust bean gum (LBG), and a combination of LBG and guar gum had different effects on the foaming properties of the hydrolysate and control samples between pH 2.0 and 6.0. The results provide new information of the effects of low (sugars) and high (gum) molecular weight agents in modifying the foaming properties of casein ingredients.
KW - Foam drainage
KW - Foam expansion
KW - Gum polysaccharides
KW - Sugars
UR - http://www.scopus.com/inward/record.url?scp=38049002978&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2007.09.003
DO - 10.1016/j.foodres.2007.09.003
M3 - Article
AN - SCOPUS:38049002978
SN - 0963-9969
VL - 41
SP - 43
EP - 52
JO - Food Research International
JF - Food Research International
IS - 1
ER -