We wish to thank Henningsen Foods Inc. and Davisco Foods International Inc. for providing egg white protein and whey protein isolates, respectively. This work was supported by the Southeast Dairy Foods Research Center. This is paper FSR99-6 of the Journal Series of the Dept. of Food Science at North Carolina State University, Raleigh, NC 27695-7624.
Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 1, pages 110–114, January 2000
How to Cite
Pernell, C.W., Foegeding, E.A. and Daubert, C.R. (2000), Measurement of the Yield Stress of Protein Foams by Vane Rheometry. Journal of Food Science, 65: 110–114. doi: 10.1111/j.1365-2621.2000.tb15964.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 1999-0213 received 2/18/99; revised 9/30/99; accepted 12/2/99.
- yield stress;
- vane method
The yield stresses of protein foams made from varying protein types (spray dried egg white and whey protein isolate), protein concentrations, whip times, and mixer models were evaluated using vane rheometry. Two methods of analysis (point and slope methods) were investigated. Yield stress values determined by slope and point methods were similar for egg white protein foams but did not agree in the analysis of whey protein foams. Point method values were very reproducible in all foams tested. Egg white protein solutions formed stiffer foams more rapidly and at lower protein concentrations than foams made from whey protein isolate. Vane rheometry was shown to be a reliable method of determining yield stress in protein foams.