Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

L. G. PHILLIPS, J. B. GERMAN, T. E. O'NEILL, E. A. FOEGEDING, V. R. HARWALKAR, A. KILARA, B. A. LEWIS, M. E. MANGINO, C. V. MORR, J. M. REGENSTEIN, D. M. SMITH, J. E. KINSELLA

Research output: Contribution to journalArticle

83 Citations (Scopus)

Abstract

A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.

Original languageEnglish (US)
Pages (from-to)1441-1444
Number of pages4
JournalJournal of Food Science
Volume55
Issue number5
DOIs
StatePublished - 1990
Externally publishedYes

Fingerprint

foaming properties
Staphylococcal Protein A
Egg Proteins
foams
Milk Proteins
Caseins
mixers
egg albumen
dairy protein
proteins
whipping
sodium caseinate
Proteins
methodology
casein
sampling

ASJC Scopus subject areas

  • Food Science

Cite this

PHILLIPS, L. G., GERMAN, J. B., O'NEILL, T. E., FOEGEDING, E. A., HARWALKAR, V. R., KILARA, A., ... KINSELLA, J. E. (1990). Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study. Journal of Food Science, 55(5), 1441-1444. https://doi.org/10.1111/j.1365-2621.1990.tb03953.x

Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study. / PHILLIPS, L. G.; GERMAN, J. B.; O'NEILL, T. E.; FOEGEDING, E. A.; HARWALKAR, V. R.; KILARA, A.; LEWIS, B. A.; MANGINO, M. E.; MORR, C. V.; REGENSTEIN, J. M.; SMITH, D. M.; KINSELLA, J. E.

In: Journal of Food Science, Vol. 55, No. 5, 1990, p. 1441-1444.

Research output: Contribution to journalArticle

PHILLIPS, LG, GERMAN, JB, O'NEILL, TE, FOEGEDING, EA, HARWALKAR, VR, KILARA, A, LEWIS, BA, MANGINO, ME, MORR, CV, REGENSTEIN, JM, SMITH, DM & KINSELLA, JE 1990, 'Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study', Journal of Food Science, vol. 55, no. 5, pp. 1441-1444. https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
PHILLIPS, L. G. ; GERMAN, J. B. ; O'NEILL, T. E. ; FOEGEDING, E. A. ; HARWALKAR, V. R. ; KILARA, A. ; LEWIS, B. A. ; MANGINO, M. E. ; MORR, C. V. ; REGENSTEIN, J. M. ; SMITH, D. M. ; KINSELLA, J. E. / Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study. In: Journal of Food Science. 1990 ; Vol. 55, No. 5. pp. 1441-1444.
@article{5fc2c5a28e484881a9bcda6fa826f660,
title = "Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study",
abstract = "A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5{\%}): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.",
author = "PHILLIPS, {L. G.} and GERMAN, {J. B.} and O'NEILL, {T. E.} and FOEGEDING, {E. A.} and HARWALKAR, {V. R.} and A. KILARA and LEWIS, {B. A.} and MANGINO, {M. E.} and MORR, {C. V.} and REGENSTEIN, {J. M.} and SMITH, {D. M.} and KINSELLA, {J. E.}",
year = "1990",
doi = "10.1111/j.1365-2621.1990.tb03953.x",
language = "English (US)",
volume = "55",
pages = "1441--1444",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "5",

}

TY - JOUR

T1 - Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

AU - PHILLIPS, L. G.

AU - GERMAN, J. B.

AU - O'NEILL, T. E.

AU - FOEGEDING, E. A.

AU - HARWALKAR, V. R.

AU - KILARA, A.

AU - LEWIS, B. A.

AU - MANGINO, M. E.

AU - MORR, C. V.

AU - REGENSTEIN, J. M.

AU - SMITH, D. M.

AU - KINSELLA, J. E.

PY - 1990

Y1 - 1990

N2 - A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.

AB - A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.

UR - http://www.scopus.com/inward/record.url?scp=84985287193&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84985287193&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1990.tb03953.x

DO - 10.1111/j.1365-2621.1990.tb03953.x

M3 - Article

AN - SCOPUS:84985287193

VL - 55

SP - 1441

EP - 1444

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 5

ER -