Peter J. Wilde

The foaming properties of native and pressure treated β-casein

The potential of high pressure treatment as a method for modification of the foaming properties of β-casein was studied. The β-casein was treated at pressures of 300, 600 and 900 MPa for different periods of time. The foaming capacity and foam stability of the native and pressure treated samples were evaluated. The stability of the foams made with the samples treated at 300 MPa showed a marked improvement in comparison with native β-casein. The drainage behaviour and the equilibrium thickness of the air suspended thin liquid films, measured interferometrically, showed some differences between the native β-casein and the 300 MPa-treated samples. In particular, samples treated for longer times (30 min) displayed a decrease in the rate of film thinning and a larger equilibrium film thickness. The effect of the addition of the competitive surfactant Tween 20, was studied. High pressure treatment of the β-casein restricted the disruptive action of Tween 20 to a highly significant extent.

Chapter 26:Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions

Emulsions have applications as wide ranging as food, pharmaceuticals, oil production, printing, agrochemicals and photography. They are incorporated into a broad range of food products, and it is estimated that over 40% of processed foods contain emulsified oils or fats. The emulsified fat is includ...

Chapter 15:Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air–Water Interface

Many food formulations are emulsions or foams. The constituent droplets or bubbles are microstructural entities stabilized by the formation of an interfacial emulsifier layer around the particles.1 The properties of the interfacial layer are governed by the composition and structure of the adsorbed ...