Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates.
Whey protein and casein were hydrolyzed with 11 commercially available enzymes. Foam properties of 44 samples were measured and were related to biochemical properties of the hydrolysates using statistical data analysis. All casein hydrolysates formed high initial foam levels, whereas whey hydrolysates differed in their foam-forming abilities. Regression analysis using the molecular weight distribution of whey hydrolysates as predictors showed that the hydrolysate fraction containing peptides of 3-5 kDa was most strongly related to foam formation. Foam stability of whey hydrolysates and of most casein hydrolysates was inferior to that of the intact proteins. The foam stability of casein hydrolysate foams was correlated to the molecular weight distribution of the hydrolysates; a high proportion of peptides >7 kDa, composed of both intact casein and high molecular weight peptides, was positively related to foam stability.
van der Ven
Cornelly
C
Numico-Research, P.O. Box 7005, 6700 CA Wageningen, The Netherlands.
Gruppen
Harry
H
de Bont
Dries B A
DB
Voragen
Alphons G J
AG
D002364:Caseins / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004355:Drug Stability; D006868:Hydrolysis; D007700:Kinetics; D008894:Milk Proteins / Q000737:chemistry*; D008970:Molecular Weight; D012044:Regression Analysis; D000067816:Whey Proteins
D002364:Caseins; D008894:Milk Proteins; D000067816:Whey Proteins