Stabilisation of Wet Protein Foams Using Starch Nano-Particles

Abstract

Protein isolate is used in the food industry in order to process and stabilise food foams. Therefore<br />there has been a great deal of interest and research in order to understand the effect of processing<br />parameters on the functional properties of the isolate. The major purpose of this research is to study<br />the foamability of the different proteins - starch nano-particle system. The results from experiments<br />revealed that the foam properties can vary significantly for certain protein solutions; however, the<br />interfacial properties seem to be constant and the most important results from the experiments are<br />A) in starches samples, adding protein had no significant effect on viscosity, consequently, there was<br />no drainage limitation B) for starches sample surface tension is not limiting factor C) At same starch<br />concentration Egg White protein (EWP) foams had a much higher drainage half-life time compared<br />with pea protein (PPI) foams. The affected properties on foam stability, such as viscosity, surface<br />tension and pH were compared to discover the best solution for foam stability.