The foaming and emulsifying characteristics of whey protein concentrates and of β-lactoglobulin and α-lactalbumin enriched fractions derived therefrom were measured. The spray dried WPCs and the α-lactalbumin enriched fraction derived from acid whey protein concentrate produced foams comparable to those produced from egg whites. The freeze dried WPCs and β-lactoglobulin enriched fractions exhibited little foaming ability. The WPC and β-lactoglobulin enriched fractions produced acceptable emulsions although they do not appear to have as good emulsifying properties as egg yolks do. The α-lactalbumin enriched fraction had poor emulsifying properties. These results indicate that fractionations of WPC into β-lactoglobulin and α-lactalbumin enriched fractions results in products with improved foaming and emulsifying properties.
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SLACK et al. (1986) studied this question.
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