EFFECT OF DYNAMIC HEAT TREATMENT ON THE PHYSICAL PROPERTIES OF WHEY PROTEIN FOAMS

I. Nicorescu, C. Loisel, A. Riaublanc, C. Vial, G. Djelveh, G. Cuvelier, J. Legrand

ABSTRACT
The influence of dynamically heat-induced aggregates on whey protein foams was investigated as a function of the thermal treatment applied with the aim of determining the optimal temperature for the production of heat-induced aggregates dedicated to foaming. Experimental results showed that overrun slightly decreased with an increase of the temperature used to treat proteins, whereas foam rigidity was improved at the same time.

MATERIALS AND METHODS

Preparation of whey protein solutions Particle size analysis  Laser light diffraction  Centrifugation step  Size exclusion chromatography (SEC)  Dynamic light scattering (DLS) Micro-differential scanning calorimetry Surface tension and viscosity Foam formation Foam properties

RESULTS

CHARACTERISATION OF RAW MATERIALS

PROPERTIES OF WPI FOAMS

Foamability

 Bubble size distribution

 Foam texture

 Foam stability

CONCLUSIONS
The present study clearly indicated that whey protein denaturation started for a thermal treatment temperature of 80C and that at 90C and at 100C, respectively, a complete denaturation of protein solutions was registered. The foam overrun was little affected by the dynamic heat treatment and it slightly decreased because of the possible lack of soluble non-aggregated proteins in the protein solution for the thermal treatment at 100C. Finally, an optimal amount (10% w/w) of dynamically soluble heat-induced aggregates produced by a dynamic thermal treatment of 80C was found to be simultaneously favourable to the formation and the stabilization of aggregate-stabilized foams.