Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Leman J. , Dołgań T. 2004. EFFECTS OF HEATING AND PRESSURIZATION ON FOAMING PROPERTIES OF BETA-LACTOGLOBULIN, EJPAU 7(2), #14.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-14.html

ABSTRACT

The effects of heating (80^oC/10 min and 90^oC/2 min) and pressurization (300, 600 and 900 MPa for 10 min and 300 MPa for 10 to 30 min) on foaming properties of beta-lactoglobulin (beta-Lg) obtained from whey retentate in mild conditions were compared in the pH range of 5.0 to 7.0. Generally, heating and pressurization improved the beta-Lg foamability, except that at pH 7.0 (1) heating of the protein worsened (80^oC/10 min) the foaming properties or not changing (90^oC/2 min) the foam capacity - improved the foam stability and (2) pressurization at above 300 MPa drastically worsened the foam stability (600 MPa) or caused that the foam was unstable (900 MPa). The highest foam capacity had beta-Lg pressurized for 10 min at 300 MPa in pH 7.0 and lengthening of the pressurization time up to 30 min resulted in the increase in the foam stability with the foam capacity being practically unchanged. The greatest improvement of beta-Lg foaming properties was f

Key words: beta-lactoglobulin, heating, pressurization, foam capacity, foam stability..

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