Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis

Evgeniya Agarkova

doi:10.31515/1019-8946-2023-04-64-66

UDC 63

STUDY OF THE DEPENDENCIES OF FOAMING IN WHEY PROTEINS-BASED SYSTEMS ON THE MODES OF PROTEOLYSIS Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis

АА Аа

Published in Dairy industry · Issue 4 · Pages 64–66 · Rubric: Research Article

DOI: https://doi.org/10.31515/1019-8946-2023-04-64-66

Received: 25.05.2023 Accepted: 25.05.2023 Published: 17.01.2024 Language of publication: RUS

Authors

Evgeniya Agarkova

SPIN

Evgeniya Agarkova

Academic degree: candidate of technical sciences

All-Russian Dairy Research Institute Russian Federation · Moscow

SPIN

ABSTRACT

It is possible to regulate the foaming properties of whey proteins with the help of their enzymatic processing. In the literature there is evidence of a tendency to increase the density of β-lactoglobulin solutions hydrolyzed with trypsin or subtilisin with an increase in the duration of proteolysis, unlike pepsin hydrolysates. The most stable foams based on a 3,4 % solution of β-lactoglobulin were obtained by proteolysis with pepsin under pH-stating conditions at 7,5 units. and 60 °C for 5 minutes. In another study, fungal protease at 45 °C (pH 7,6) and papain at 45 °C (pH 6,2) were used for hydrolysis of 10 % solutions of whey protein concentrates. Enzymatic treatment with fungal protease resulted an increase in foaming capacity during hydrolysis up to 40 min and 20 min when using papain, but foam stability decreased in all samples. Proteolysis of a 4 % solution of whey isolate with subsequent formation of protein fibers at 55 °C and pH 7,7 is described. for 5 hours using the enzyme preparation «Corolase N». Fibrillated proteins based on non-hydrolyzed protein had the best foam stability, and hydrolyzed proteins had the highest values of foaming ability. From the point of view of obtaining resistant foams, it is of interest to use compositions of native and hydrolyzed proteins.

KEYWORDS

whey proteins, hydrolysis, enzymes, foams, foaming properties

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Agarkova E. Y. Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis // Dairy industry. 2024. no. 4. pp. 64-66. DOI: https://doi.org/10.31515/1019-8946-2023-04-64-66. (Date of access 31.10.2026).

MLA

Evgeniya Agarkova. "Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis." Dairy industry.4 (2024): 64-66. DOI: https://doi.org/10.31515/1019-8946-2023-04-64-66.

APA

Agarkova E. Y. (2024). Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis. Dairy industry(4), 64-66. https://doi.org/10.31515/1019-8946-2023-04-64-66

Chicago

Evgeniya Agarkova. "Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis." Dairy industry, no. 4 (2024): 64-66. https://doi.org/10.31515/1019-8946-2023-04-64-66.

WIKI

{{cite journal | author = Agarkova E. Y. | title = Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis | journal = Dairy industry | year = 2024 | issue = 4 | pages = 64-66 | doi = 10.31515/1019-8946-2023-04-64-66 }}

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STUDY OF THE DEPENDENCIES OF FOAMING IN WHEY PROTEINS-BASED SYSTEMS ON THE MODES OF PROTEOLYSIS Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis

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