Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2174-2181

  Kuropatwa, Malgorzata ^a   Tolkach, Alexander ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Egg white; Foaming properties; Hydrophobicity of the solution; Protein interactions; Whey protein

Indexed keywords

AIR; ALKALINITY; IONIC STRENGTH; PHASE INTERFACES; PROTEINS;

AIR/WATER INTERFACES; EGG WHITE; EGG WHITE PROTEINS; FOAMABILITY; FOAMING PROPERTIES; HYDROPHOBICITY OF THE SOLUTION; PROTEIN INTERACTION; PROTEIN-PROTEIN INTERACTIONS; TOTAL PROTEIN CONTENTS; WHEY PROTEINS;

HYDROPHOBICITY;

EID: 70149089892     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.05.001     Document Type: Article

References (22)

1. Cantor C.R., and Schimmel P.R. Behaviour of biological macromolecules. Biophysical chemistry (1980), W.H. Freeman & Co, New York
2. Dickinson E. An introduction to food colloids (1992), Oxford University Press, Oxford
3. Gottschalk M., Nilsson H., Roos H., and Halle B. Protein self-association in solution: the bovine beta-lactoglobulin dimer and octamer. Protein Science 12 11 (2003) 2404-2411
4. Guilmineau F., Krause I., and Kulozik U. Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions. Journal of Agricultural and Food Chemistry 53 24 (2005) 9329-9336
5. Howell N., and Li-Chan E. Elucidation of interactions of lysozyme with whey proteins by Raman spectroscopy. International Journal of Food Science and Technology 31 5 (1996) 439-451
6. Howell N.K., and Lawrie R.A. Functional aspects of blood plasma proteins. 2. Gelling properties. Journal of Food Technology 19 (1984) 289-295
7. Howell N.K., Yeboah N.A., and Lewis D.F.V. Studies on the electrostatic interactions of lysozyme with alpha-lactalbumin and beta-lactoglobulin. International Journal of Food Science and Technology 30 6 (1995) 813-824
8. Jenness R., and Koops J. Preparation and properties of a salt solution which simulates milk ultrafiltrate. Nederlands Melk-en Zuiveltijdschrift 16 3 (1962) 153-164
9. Kilara A., and Harwalker V.R. Denaturation. In: Nakai S., and Modler H.W. (Eds). Food protein-properties and characterization (1996), VCH Publishers, Inc, New York 71-165
10. Lakkis J., and Villota R.A. A study on the foaming and emulsifying properties of whey protein hydrolysates. In: Wan P., Cavallo J.L., Saleeb F.Z., and Mccarthy M.J. (Eds). Food emulsions and foams: Theory and practice (1990), American Institute of Chemical Engineers, New York 87-111
11. Le Floch-Fouere C., Pezennec S., Lechevalier V., Beaufils S., Desbat B., Pezolet M., et al. Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures. Food Hydrocolloids 23 2 (2009) 352-365
12. Lechevalier V., Croguennec T., Pezennec S., Guerin-Dubiard C., Pasco M., and Nau F. Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface. Journal of Agricultural and Food Chemistry 51 21 (2003) 6354-6361
13. Martin A.H., Grolle K., Bos M.A., Stuart M.A., and van Vliet T. Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability. Journal of Colloid and Interface Science 254 1 (2002) 175-183
14. Mine Y. Recent advances in the understanding of egg-white protein functionality. Trends in Food Science & Technology 6 7 (1995) 225-232
15. Nakai S., and Li-Chan E. Hydrophobic interactions in food systems (1988), Boca Raton CRC Press, Inc, Florida
16. Pezennec S., Gauthier F., Alonso C., Graner F., Croguennec T., Brule G., et al. The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface. Food Hydrocolloids 14 5 (2000) 463-472
17. Phillips L.G., Whitehead D.M., and Kinsella J. Structural and chemical properties of ß-lactoglobulin. In: Phillips L.G., Whitehead D.M., and Kinsella J. (Eds). Structure-function properties of food proteins (1994), Academic Press, Inc, New York 75-106
18. Phillips M.C. Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams. Food Technology 35 1 (1981) 50-57
19. Stadelman W.J., and Cotterill O.J. Egg science and technology (1995), Haworth Press Inc, New York
20. Tolkach A., and Kulozik U. Effect of pH and temperature on the reaction kinetic parameters of the thermal denaturation of beta-lactoglobulin. Milchwissenschaft-Milk Science International 60 3 (2005) 249-252
21. Townsend A.A., and Nakai S. Relationships between hydrophobicity and foaming characteristics of food proteins. Journal of Food Science 48 2 (1983) 588-594
22. Zayas J.F. Foaming properties of proteins. Functionality of proteins in food (1997), Springer-Verlag, Berlin 260-309