Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate

Authors
Moohsen Sahbaei Ejlali
Seyed Mohammad Ali Razavi
Ferdowsi University of Mashhad
10.22034/FSCT.19.130.61
Abstract
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.
Keywords
Electrostatic complex
Foam stability
Modified Starch
whey protein concentrate

Subjects

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