Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems

• Published in: AIChE journal Vol. 56; no. 4; pp. 1107 - 1117
• Main Authors: Perez, Adrián A., Carrara, Carlos R., Sánchez, Cecilio Carrera, Santiago, Liliana G., Rodríguez Patino, Juan M.
• Format: Journal Article
• Language: English
• Published: Hoboken Wiley Subscription Services, Inc., A Wiley Company 01.04.2010; Wiley; American Institute of Chemical Engineers
• Subjects: Adsorption; air-water interface; Applied sciences; Biological and medical sciences; Biopolymers; Carbohydrates; Chemical engineering; Dynamical systems; Dynamics; Exact sciences and technology; foam formation; foam stability; Foaming; Foams; Food engineering; Food industries; Food science; Fundamental and applied biological sciences. Psychology; General aspects; Milk; Polystyrene resins; protein-polysaccharide interactions; Proteins; Reactors; sodium alginate; Surface chemistry; surface dilatational rheology; Whey; whey protein concentrate; whey protein isolate; λ-carrageenan; Gas liquid interface; Viscosity; foam formation; Foaming; air-water interface; Dynamic properties; Air water interface; whey protein isolate; whey protein concentrate; Bubble; Surface properties; pH; surface dilatational rheology; Disproportionation; Stability; λ-carrageenan; sodium alginate; Persistence; Adsorption; Foam; Ionic strength; protein-polysaccharide interactions; Aqueous solution; Coalescence; Food engineering; foam stability

Protein‐polysaccharide (PS) interactions find many applications in food engineering and new foam formulations. In this article, we have studied the effect of anionic nonsurface active PSs [sodium alginate (SA) and lambda‐carrageenan (λ‐C)] in aqueous solution on interfacial and foaming characteristi...