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Foaming Properties of Proteins

  • Chapter
Functionality of Proteins in Food

Abstract

The property of proteins to form stable foams is important in the production of a variety of foods. Foam can be defined as a two-phase system consisting of air cells separated by a thin continuous liquid layer called the lamellar phase. Food foams are usually very complex systems, including a mixture of gases, liquids, solids, and surfactants. The size distribution of air bubbles in foam influences the foam product’s appearance and textural properties; foams with a uniform distribution of small air bubbles imparts body, smoothness, and lightness to the food. Proteins in foams contribute to the uniform distribution of fine air cells in the structure of foods. Body and smoothness of food foams is related to the formation of air bubbles that allow volatilization of flavors with enhanced palatability of the foods.

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  1. Dept. of Foods and Nutrition, Kansas State University, USA

    Prof. Dr. Joseph F. Zayas

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Zayas, J.F. (1997). Foaming Properties of Proteins. In: Functionality of Proteins in Food. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59116-7_6

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  • DOI: https://doi.org/10.1007/978-3-642-59116-7_6

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-63856-5

  • Online ISBN: 978-3-642-59116-7

  • eBook Packages: Springer Book Archive

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