This work was performed as part of NSERC project No. A3641 supported by the Natural Sciences & Engineering Research Council of Canada.
Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 588–594, March 1983
How to Cite
TOWNSEND, A.-A. and NAKAI, S. (1983), Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins. Journal of Food Science, 48: 588–594. doi: 10.1111/j.1365-2621.1983.tb10796.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/13/82; revised 10/30/82; accepted 11/3/82.
Hydrophobocity measured fluorometrically for food proteins and pure proteins using cis-parinaric acid as a hydrophobic probe had significant correlations to foaming capacity when the proteins in solution were unfolded by heating in boiling water in the presence of 1.5% dodecyl sulphate prior to fluorometric measurement. Hydrophobicity measured without unfolding, which had previously shown a significant correlation to emulsification, was not significantly correlated with foaming capacity. Two highly significant regression equations were generated: one included hydrophobicity and dispersibility and the other, hydrophobicity and viscosity as the independent variables. High hydrophobicity and viscosity and moderate dispersibility were associated with optimum foaming capacity. There was a significant negative relationship between foam stability and charge density. Hydrophobicity and viscosity were also important in foam stability.