Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates

P. J. ALTHOUSE, P. DINAKAR, A. KILARA

Research output: Contribution to journalArticle

38 Scopus citations

Abstract

Whey protein isolate (WPI) was modified to enhance foaming characteristics by controlled hydrolysis using proteolytic enzymes. Alcalase, acid fungal protease, chymotrypsin, pepsin and trypsin were used to hydrolyze 5% rehydrated WPI. Decree of hydrolvsis was estimated by freezing point depression and terminated at 2.5 to 3% by heating or pH adjustment. Controls were treated under similar conditions but without enzymes. Hydrolysates were separated into permeate and retentate by ultrafiltration and concentrated by reverse osmosis before freeze drying. Foam capacity, stability and surface tension of hydrolysates were measured. Permeate from Alcalase exhibited the best foaming characteristics, comparable to egg white.

Original languageEnglish (US)
Pages (from-to)1110-1112
Number of pages3
JournalJournal of Food Science
Volume60
Issue number5
DOIs
StatePublished - Sep 1995

All Science Journal Classification (ASJC) codes

  • Food Science

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