Moscow, Moscow, Russian Federation
It is possible to regulate the foaming properties of whey proteins with the help of their enzymatic processing. In the literature there is evidence of a tendency to increase the density of β-lactoglobulin solutions hydrolyzed with trypsin or subtilisin with an increase in the duration of proteolysis, unlike pepsin hydrolysates. The most stable foams based on a 3,4 % solution of β-lactoglobulin were obtained by proteolysis with pepsin under pH-stating conditions at 7,5 units. and 60 °C for 5 minutes. In another study, fungal protease at 45 °C (pH 7,6) and papain at 45 °C (pH 6,2) were used for hydrolysis of 10 % solutions of whey protein concentrates. Enzymatic treatment with fungal protease resulted an increase in foaming capacity during hydrolysis up to 40 min and 20 min when using papain, but foam stability decreased in all samples. Proteolysis of a 4 % solution of whey isolate with subsequent formation of protein fibers at 55 °C and pH 7,7 is described. for 5 hours using the enzyme preparation «Corolase N». Fibrillated proteins based on non-hydrolyzed protein had the best foam stability, and hydrolyzed proteins had the highest values of foaming ability. From the point of view of obtaining resistant foams, it is of interest to use compositions of native and hydrolyzed proteins.
whey proteins, hydrolysis, enzymes, foams, foaming properties
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