The foaming properties of camel and bovine whey : The impact of pH and heat treatment

Abstract : he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat treatment at 90 degrees C. These results confirmed the pronounced foaming and interfacial properties of acid camel whey, even if acid and sweet bovine whey exhibited the highest viscoelastic modulus after heating.
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Food Chemistry, Elsevier, In press, 240, pp.295 - 303. 〈10.1016/j.foodchem.2017.07.064〉
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01616474
Contributeur : Pam - Université de Bourgogne <>
Soumis le : vendredi 13 octobre 2017 - 16:47:35
Dernière modification le : jeudi 28 juin 2018 - 11:06:57

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Roua Lajnaf, Laetitia Picart-Palmade, Eliane Cases, Hamadi Attia, Sylvie Marchesseau, et al.. The foaming properties of camel and bovine whey : The impact of pH and heat treatment. Food Chemistry, Elsevier, In press, 240, pp.295 - 303. 〈10.1016/j.foodchem.2017.07.064〉. 〈hal-01616474〉

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