MICROSCALE METHOD FOR DETERMINING FOAMING PROPERTIES OF PROTEIN

A 5% protein suspension (4 mL) was whipped in a modified 50-mL centrif uge tube using a tissumizer equipped with a flat-bottom generator. Dra inage time at 50% liquid weight and the weight of the foam formed/unit volume were used for calculating foam stability and foam overrun, res pectively. The foaming properties of a variety of milk proteins were d etermined using this method. This method distinguished differences in foaming properties among the proteins. Values for overrun confirmed pu blished results. Compared with standard methods, this method required much less sample (about 1/20) and less measuring time (about 1/5 to 1/ 10).