Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions

Karamoko, Gaoussou; Danthine, Sabine; Olive, Gilles; Blecker, Christophe

doi:10.1007/s11947-012-0916-4

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Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions

Karamoko, Gaoussou; Danthine, Sabine; Olive, Gilles et al.

2013 • In Food and Bioprocess Technology, 6 (8), p. 1944-1952

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https://hdl.handle.net/2268/127984

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10.1007/s11947-012-0916-4

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Keywords :

Proteose–peptone . Whey protein concentrate .; Kinetic adsorption . Monolayer film; Foaming propertian. Foamscan

Abstract :

[en] Total proteose-peptone (TPP) fractions were extracted from skimmed milk (UHT) and whey protein concentrate (WPC) on a laboratory scale. Protein solutions (0.1 %, 0.5 %, and 1 % w/w) were characterized as function of pH: 4.0, 4.6–4.7 (native pH), and 7.0. Their foaming capacities and stabilities were studied. Beforehand, the surface properties that govern them were investigated, notably the kinetics of adsorption and mechanical properties of monolayer films at the air–water interface involved in the formation and the stability of foams respectively. The TPP extracted from skimmed milk showed the lowest values as well as a significant reduction in surface tension and presented a good mechanically resistant film. The TPP extracted from WPC presented a better foaming capacity and stability which was unexpected. However, foaming properties and surface properties of TPP fractions depended on the pH. The considerable influence of extraction source and method on proteosepeptone’s properties were highlighted.

Disciplines :

Food science

Author, co-author :

Karamoko, Gaoussou ; Université de Liège - ULiège > Master compl. gest. risques fin.

Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Olive, Gilles ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions

Publication date :

2013

Journal title :

Food and Bioprocess Technology

ISSN :

1935-5130

eISSN :

1935-5149

Publisher :

Springer, New York, United States - New York

Volume :

Issue :

Pages :

1944-1952

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 26 July 2012

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