Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beans

✍ Scribed by Schwenke, K. D. ;Rauschal, E. J. ;Robowsky, K. D.

• Publisher: John Wiley and Sons
• Year: 1983
• Tongue: English
• Weight: 872 KB
• Volume: 27
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19830270407

✦ Synopsis

The foaming ability (foam capacity and stability) of protein isolates from faba beans (Viciafaba L.) depends closely on the manner of isolation and treatment of the isolates.

Unmodified isolates possess a moderate foaming ability with a maximum foam capacity of 210 %in alkaline solution (pH 10.0) at concentrations of about 3 %. The foam capacity and stability can be improved by treatment with isopropanol or moderate temperature, as well as by denaturing by alkali or by specially heating at 80 "C. Thereby modified preparations are formed possessing a foam capacity of more than 400% and a foam stability of 80-100%. High concentrations of protein favour the formation of stable foams. Succinylation improves the foam formation properties of proteins. Maximum values of foam capacity (sz 400 %) are produced at a high degree of succinylation, that is after blocking more than 80 % of protein amino groups, in neutral solution, while the foam stability under these conditions decreases. Heating at 80 "C, high protein concentrations (10%) and a weak acidic milieu (pH 5.5) favour the formation of stable foams from succinylated proteins.