Strategies for foaming improvement of whey protein concentrate by addition of hydroxypropylmethylcellulose and heating. Relation with the interfacial properties

OSCAR PEREZ; KARINA D. MARTÍNEZ; CECILIO CARRERA SANCHEZ, ; JUAN M. RODRIGUEZ PATINO

Nutrition and Food Technology

SCI Forschen Inc

Año: 2017

2470-6086

Theobjective of this work was to determine the effect of heat application on wheyprotein concentrate (WPC) in combinations with hydroxypropylmethylcelluloseaddition to improve the foaming properties of the system and to relation thesewith the interfacial ones.Underthese conditions 1.10-2 and 1%w/w of whey protein solutions were mixedwith 1.10-2 and 1%w/w of polysaccharide. Solutions samples were heattreated for 30 min using a thermostatic bath at 90°C. The foams wereproduced using a foaming commercial instrument. Foam formation and theirstability were measured by conductimetric and optical methods. Time-dependent surfacepressure (p); kinetics of absorption and dilatationalproperties of adsorbed WPC/E4M mixed films at the air?water interface wasperformed by an automatic drop tensiometer.WPC1%/E4M 1.10-2% showed the best combination of biopolymers concentrationsto increase foaming properties upon heat treatment. WPC aggregationconcomitantly with a great polysaccharide capacity of molecular reorganization atthe air-liquid interface could be the reason for these finding. The resultsshowed here have their rheological implicances. WPC did not foamed at any ofthe studied concentrations.