Foaming properties of beta-Lactoglobulin: impact of preheating and addition of isoamyl acetate

Authors
Marin, I Relkin, P
Citation
I. Marin et P. Relkin, Foaming properties of beta-Lactoglobulin: impact of preheating and addition of isoamyl acetate, INT J FOOD, 34(5-6), 1999, pp. 517-522
Citations number
29
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN journal
09505423 → ACNP
Volume
34
Issue
5-6
Year of publication
1999
Pages
517 - 522
Database
ISI
SICI code
0950-5423(199910/12)34:5-6<517:FPOBIO>2.0.ZU;2-I
Abstract
Foaming properties of solutions of beta-lactoglobulin alone or in a mixture with isoamyl acetate were investigated through a conductimetric method. It was observed that addition of isoamyl acetate to beta-lactoglobulin at mol ar ratios, R = 1 and 2 led to enhanced foaming properties in comparison wit h beta-lactoglobulin alone. In regards to the observed changes in tryptopha n fluorescence properties, it is suggested that beta-lactoglobulin + isoamy l acetate might form a complex with a specific surface activity.