Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

Autor: E.A. Foegeding, C.V. Morr, T. E. O'Neill, V.R. Harwalkar, B.A. Lewis, Joe M. Regenstein, J. B. German, L.G. Phillips, Arun Kilara, John E. Kinsella, M.E. Mangino, D.M. Smith
Rok vydání: 1990
Předmět:
Zdroj: Journal of Food Science. 55:1441-1444
ISSN: 1750-3841
0022-1147
Popis: A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.
Databáze: OpenAIRE
Externí odkaz: