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Foaming properties of oilseed proteins

✍ Scribed by Khalil, M. ;Ragab, M. ;El-Aal, M. H. Abd

Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
368 KB
Volume
29
Category
Article
ISSN
0027-769X

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✦ Synopsis

Foaming properties of oilseed proteins are important for the domestic market to be used in the preparation of various food products.

Whole rapeseed had the highest foam capacity followed by soybean, sunflower, safflower, glandless cottonseed, peanut and finally sesame. The extraction of lipids from oilseeds caused a significant improvement in their foam capacity and foam stability.

High positive correlation was found between soluble proteins and foam capacity of oilseeds. The foam capacity was high at pH 7, and decreased below it reaching a minimum at pH 4. The foam stability also varied with pH; being maximum at the isoelectric point and minimum at pH 7.

The foam capacity of oilseed protein isolates decreased with the prolongation of heating time at 100 "C.

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