Enhancing the foamability of beverages proteins by ultrasound

MARTÍNEZ KARINA D.; CARRERA SANCHEZ CECILIO

International Journal of Horticulture, Agriculture and Food Science

AI Publications

Año: 2017

2456-8635

Abstract: The objective was to study the foamability of two proteins after ultrasoundapplication. Soy protein and whey protein isolate were used as startingmaterial at pH used in the food processing. Ultrasound was used to analyze thefoamability effect on the solutions relating with the bubble size change. The samples were sonicatedat same conditions using an ultrasonic processor. Foam formation was measuredby conductimetric and optical methods. Moreover, the evolution of the bubblesize change was registered. Whey protein isolatesolution was found a good choice to use as foaming agent at beveragespreparations improved by ultrasound application.