The support of the USDA Regional Hatch Project NE123, the National Dairy Board, and the assistance of Sandy Glatter and Sharon Bottcher are gratefully acknowledged.
Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1441–1444, September 1990
How to Cite
PHILLIPS, L.G., GERMAN, J.B., O'NEILL, T.E., FOEGEDING, E.A., HARWALKAR, V.R., KILARA, A., LEWIS, B.A., MANGINO, M.E., MORR, C.V., REGENSTEIN, J.M., SMITH, D.M. and KINSELLA, J.E. (1990), Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study. Journal of Food Science, 55: 1441–1444. doi: 10.1111/j.1365-2621.1990.tb03953.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/14/89; revised 3/2/90; accepted 3/21/90.
A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.