title: Formation and stability of foam made with various potato protein preparations.
abstract: In the present study, foam-forming and -stabilizing properties of potato proteins were studied using whipping and sparging tests. The soluble potato proteins are mainly composed of patatin and protease inhibitors. The whipping tests showed that less foam was formed from untreated patatin than from the protease inhibitors, but patatin foam was much more stable. The foam-forming properties of patatin could be strongly improved by partial unfolding of the protein. Whipping tests, at both low (0.5 mg/mL) and high (10 mg/mL) protein concentration, also indicated that foams made with an ethanol-precipitated protein isolate were more stable than those made with beta-casein and beta-lactoglobulin. More generally, it can be concluded that when proteins are used as a foaming agent, a high concentration is required, because the protein available is inefficiently used. Also, there are several variables that may all, in different ways, affect both foam formation (amount of foam, bubbles size distribution) and foam stability. These variables include the type and concentration of protein, solvent conditions (pH, I), and the method used to make the foam.
authors.affiliation: Centre for Protein Technology, TNO-WU, PO Box 8129, 6700 EV Wageningen, The Netherlands.
authors.forename: Gerrit A
authors.initials: GA
authors.lastname: van Koningsveld
authors.forename: Pieter
authors.initials: P
authors.lastname: Walstra
authors.forename: Harry
authors.initials: H
authors.lastname: Gruppen
authors.forename: Gerrit
authors.initials: G
authors.lastname: Wijngaards
authors.forename: Martinus A J S
authors.initials: MA
authors.lastname: van Boekel
authors.forename: Alphons G J
authors.initials: AG
authors.lastname: Voragen
mesh_terms: D002265:Carboxylic Ester Hydrolases / Q000737:chemistry; D002364:Caseins / Q000737:chemistry; D055598:Chemical Phenomena; D011232:Chemical Precipitation; D002627:Chemistry, Physical; D000431:Ethanol; D005524:Food Technology; D007782:Lactoglobulins / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D011480:Protease Inhibitors / Q000737:chemistry; D017510:Protein Folding; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D002364:Caseins; D007782:Lactoglobulins; D010940:Plant Proteins; D011480:Protease Inhibitors; C043222:patatin protein, Solanum tuberosum; D000431:Ethanol; D002265:Carboxylic Ester Hydrolases