Abstract
The variation in quality of foams generated from homogeneous and binary mixtures of standard proteins (bovine serum albumin, lysozyme and cytochrome c) has been studied with reference to protein concentration, system pH and the ionic strength of feedstocks. The composition of foams generated from selected protein mixtures in batch and continuous foaming systems is described in terms of protein enrichment. Conditions for increasing enrichment in protein recoveries from extracts of waste brewer’s yeast are described, and the foaming quality of recovered products discussed.
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References
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© 1994 Springer Science+Business Media New York
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Velissariou, M., Lyddiatt, A. (1994). Analysis and Practical Exploitation of the Molecular Bases for the Formation and Stabilisation of Protein Foams. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_55
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_55
Publisher Name: Springer, Boston, MA
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