Chapter 5. Whey Proteins: Functionality and Foaming under Acidic Conditions

  1. Charles I. Onwulata Ph.D.3 and
  2. Peter J. Huth4
  1. Stephanie T. Sullivan1,
  2. Saad A. Khan1 and
  3. Ahmed S. Eissa2

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch5

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Sullivan, S. T., Khan, S. A. and Eissa, A. S. (2008) Whey Proteins: Functionality and Foaming under Acidic Conditions, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch5

Editor Information

  1. 3

    Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

  2. 4

    Nutrition Research and Scientific Affairs, PJH Nutritional Sciences, Chicago, IL, USA

Author Information

  1. 1

    Department of Chemical and Biomolecular Engineering, North Carolina State University, 911 Partners Way, Raleigh, NC 27695, USA

  2. 2

    Department of Chemical Engineering, Cairo University, Cairo, Egypt

Publication History

  1. Published Online: 16 APR 2009
  2. Published Print: 27 JUN 2008

Book Series:

  1. IFT Press

ISBN Information

Print ISBN: 9780813809038

Online ISBN: 9780813803845

SEARCH

Keywords:

  • disulfide interchange reaction;
  • whey protein isolate (WPI);
  • whey proteins, reducing risk of heart disease, cancer and lowering blood pressure;
  • cold-set gelation;
  • gel types - fine or particulate;
  • enzymatic crosslinking;
  • fluid emulsion stability;
  • image analysis of foams;
  • food foaming - whipping, bubble formation, and bubble generation in situ

Summary

This chapter contains sections titled:

  • Introduction

  • Effect of Acidic Conditions on Protein Structure and Stability

  • Gelation Properties of Whey Proteins

  • Gelation Properties of Whey Proteins under Acidic Conditions

  • Enhancing Textural Properties of Gels by Enzymatic Crosslinking

  • Emulsifying Properties of Whey Proteins

  • Emulsifying Properties of Whey Proteins under Acidic Conditions

  • Whey Proteins: Making the Connection between Emulsion and Foam Formation

  • Foaming Properties of Whey Proteins and Effect of pH

  • Conclusion

  • References