Enhancement of the foaming properties of protein dried in the presence of trehalose.
Surface tension, foamability, and foam stability kinetics have been measured for the pure proteins bovine serum albumin (BSA) and beta-lactoglobulin, before and after aqueous solutions of the proteins had been subjected to different drying conditions, and also for whey protein concentrate (WPC). Pure proteins were air-dried, at 78 or 88 degrees C, in the presence and absence of sucrose or trehalose, at a mass ratio of 5:1 sugar/protein. WPC was spray-dried in the presence of various sugars: trehalose, sucrose, lactose, and lactitol. Spray-drying WPC without sugars resulted in a dramatic decrease in the foam stability, whereas drying in the presence of sugars gave better retention of the original foaming properties. Trehalose in particular resulted in almost complete retention of the foam stability observed for the nondried WPC. Pure beta-lactoglobulin showed similar behavior, but trehalose did not seem to afford the same protection to BSA.
Murray
B S
BS
Food Colloids Group, Procter Department of Food Science, The University of Leeds, Leeds LS2 9JT, United Kingdom. b.s.murray@food.leeds.ac.uk
Liang
H J
HJ
D000818:Animals; D002417:Cattle; D003890:Desiccation / Q000379:methods; D006801:Humans; D007782:Lactoglobulins / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D013500:Surface Tension; D014199:Trehalose / Q000737:chemistry*; D000067816:Whey Proteins
D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D012710:Serum Albumin, Bovine; D014199:Trehalose