Contribution of Protein Flexibility to the Foaming Properties of Casein
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1445–1447, September 1990
How to Cite
MESTE, M. L., COLAS, B., SIMATOS, D., CLOSS, B., COURTHAUDON, J.-L. and LORIENT, D. (1990), Contribution of Protein Flexibility to the Foaming Properties of Casein. Journal of Food Science, 55: 1445–1447. doi: 10.1111/j.1365-2621.1990.tb03954.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/18/89; revised 11/28/89; accepted 1/22/90.
The effect of biopolymer flexibility on the foaming properties of casein was investigated. Flexibility was altered by: (1) chemical modification (covalent binding of a monosaccharide on the lysyl residues) or (2) pH change. Electron Spin Resonance was used to measure the reorientational frequency of casein residues labeled with nitroxide radicals. High levels of glycosylation induced increased protein flexibility and improved the foaming capacity. Good agreement was observed between higher values of flexibility and improved surface properties near the isoelectric point.