Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 61-71 | Back to browse issues page

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Sahbaei Ejlali M, Razavi S M A. Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate. FSCT 2022; 19 (130) :61-71
URL: http://fsct.modares.ac.ir/article-7-61134-en.html
1- Ferdowsi University of Mashhad
2- Ferdowsi University of Mashhad , s.razavi@um.ac.ir
Abstract:   (1106 Views)
In this study, the effect of the interaction between WPC and OSAS in aqueous solution (at total biopolymer concentration 1% w/w) as function of pH (3, 4, 5, 6) and ratio (1:2, 1:1 and 2:1) on the foaming properties (bubble size, foaming capacity and foam stability) was investigated. Smaller bubbles size showed more foam stability. Lowest bubbles size was observed at 1:1 and pH 4 (226.52 µm) and statistical difference between pure WPC (396.15 µm) and WPC-OSAS complex solutions at this pH was significant. Maximum foaming capacity was observed at ratio 1:1 and pH 3 (%186.33) and maximum foam stability was calculated at 1:2 WPC: OSAS and pH 4 (%83.27) and there was significant statistical difference with control sample (WPC solution) (%50.74). This research showed that electrostatic interaction between WPC and OSAS can be used as an effective method for improving foaming capacity and foam stability of WPC at low concentrations.
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Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2022/04/26 | Accepted: 2022/09/21 | Published: 2022/12/1

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