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Title: Foaming Properties of Casein Glycomacropeptide in the Presence of ι- and κ-Carrageenans
Authors: M. H. Abd El-Salam, A. F. Farrag, H. M. El-Etriby, F. M. Assem
Journal: International Journal of Dairy Science
Publisher: Asian Network for Scientific Information
Country: Pakistan
Year: 2007
Volume: 2
Issue: 2
Language: English
DOI: 10.3923/ijds.2007.159.165
ABSTRACT
The foaming properties of casein glycomacropeptide GMP solutions were studied in the presence of different concentrations 0.0-0.1 of - and -carrageenans at pH 6, 5 and 3 before and after heat treatment at 80C 10 min. The foaming properties of these solutions were assessed through their foaming capacity and stability. Addition of carrageenans improved markedly the foam capacity and stability of GMP solution. Heating improved slightly the foaming capacity and stability of solutions at pH 5 and 6. At pH 3, heating decreased significantly the foaming capacity and stability of GMPcarrageenans solutions. GMP solution containing 0.05 -carrageenan showed the optimum foam capacity and stability. The obtained results can help in formulating aerated food products containing GMP as a source of proteins.
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