Yr. Xie et Ns. Hettiarachchy, EFFECT OF XANTHAN GUM ON ENHANCING THE FOAMING PROPERTIES OF SOY PROTEIN ISOLATE, Journal of the American Oil Chemists' Society, 75(6), 1998, pp. 729-732
The foaming properties of soy protein isolate (SPI) in the presence of
xanthan gum (XG) were investigated. The XG solution alone did not exh
ibit any foaming ability. The optimal foaming properties were obtained
from the SPI-XG dispersion that contained 0.1% SPI and 0.2% XG. This
SPI-XG dispersion gave higher foaming capacity than that of SPI or egg
white (P < 0.05). The foam stability of SPI-XG dispersion was nine ti
mes higher than that of SPI and egg white (P < 0.05). The SPI-XG foams
were stable over wide ranges of ionic strength (0.1 to 1.0 M NaCl) an
d pH (4.5 to 9.0), and when heated (85 degrees C, 1 h).