Effects of peptides and nonprotein components of whey on whey protein isolate (WPI) were studied using a differential pressure method. Decay of WPI foam followed biphasic first‐order kinetics, but was affected by solution conditions. WPI foam stability exhibited two pH optima (5.0 and 8.5). Addition of 0.02–0.15M NaCl progressively decreased foaming capacity and foam stability. Addition of 0.01–0.2% proteose‐peptones caused a sharp decrease in foam stability, but did not affect WPI foaming capacity. Foam stability was increased by addition of up to 20% lactose. Removal of proteose‐peptones should greatly improve foaming properties of whey proteins.
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Zhu et al. (1994) studied this question.
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