Improving Foaming Properties of Whey Protein Concentrate Induced by Fibrils

Abstract:

The foaming properties of whey protein concentrate induced by mature fibrils had obvious improvement. The foaming properties of whey protein concentrate by adding an amount of mature fibrils during heat treatment was investigated. The results showed that the foaming property of whey protein concentrate induced by mature fibrils was much higher than that of whey protein concentrate spontaneous fibrillation. In addition, mature fibrils could rapidly improve the foaming properties of whey protein concentrate during the induction process, especially in the early stage (0~2h). The foaming ability of whey protein concentrate induced by mature fibrils heated for 1h and 2h was 1.36 and 1.41 times than that of whey protein concentrate spontaneous fibrillation, respectively. The increase of the foaming ability of whey protein concentrate induced by mature fibrils was increased by 32.35%, compared with the increase of the foaming ability of whey protein concentrate after heated for 10h. The difference in whey protein concentrate fibrillation capabilities may be related to the two methods of induction and spontaneous processing. Mature fibrils could accelerate whey protein concentrate fibrillation, increase the rate of polymerization and reduce the time of fibril formation. Meanwhile, the driving aggregation force of whey protein concentrate induced by mature fibrils was also changed rapidly during the early stage (0~2h) to accelerate the formation of fibrils, compared with the spontaneous formation of whey protein concentrate.