Foam-forming properties of whey proteins hydrolysates

The aim of the research was to study foaming properties of whey proteins subjected to biocatalysis, to prove their applicability in the creation of functional products. The tasks were to establish the principles for the formation of foam structures obtained using whey proteins subjected to biocatalysis; to determine the factors affecting the main aspects of foaming in hydrolyzed protein foam systems (HPFS); rational modes of beating HPFS with their subsequent inclusion in the recipe for aerated dairy products. The objects of the research in the study were whey protein hydrolysates stabilized with gelatin and pumpkin pectin; the process of foaming, structure and properties of the resulting foam mass. Foaming ability was evaluated in percent as the ratio of the difference between final and initial volume to the initial volume, multiplied by 100, the resistance of the foam was evaluated visually by time, before the beginning of the destruction. The micrographs of the foams were obtained using a Levenhuk 595 microscope with a 100x/1.25 OIL lens. In the technology of aerated dispersed systems, the obtaining of resistant dairy foam was a decisive condition for obtaining a quality product. Such peptides have the greatest ability to form foams. Also directed hydrolysis allows releasing exactly those peptide sequences that are responsible for functional properties. The main factors affecting the main aspects of foaming in whey-protein systems (HPFS) subjected to hydrolysis were established. Such factors were whipping temperature and the type of used foaming agent. Based on the study of foaming characteristics and microstructure of the foams, rational modes whipping of HPFS were developed. Applied to the developed functional hydrolysate, without any damage to foaming properties, one can use increased whipping temperature compared to traditional -17 °C. The resulting HPFS will subsequently be included in functional aerated dairy products.