Surface Tension and Foaming of Protein Solutions

The relationship between surface tension and foamability of protein solutions was examined. Proteins including egg albumin, soybean protein, casein, milk whey protein and gelatin were used. Foamability was expressed as “foaming power” which corresponded to the ratio of gas volume to the liquid volume in the foam. The absolute surface tensions of protein solutions were not correlated to foamability, but the rate constant of surface tension decay of protein solutions was significantly correlated to foamability of protein solution.