[en] Total proteose-peptone (TPP) fractions were
extracted from skimmed milk (UHT) and whey protein
concentrate (WPC) on a laboratory scale. Protein solutions
(0.1 %, 0.5 %, and 1 % w/w) were characterized as function
of pH: 4.0, 4.6–4.7 (native pH), and 7.0. Their foaming
capacities and stabilities were studied. Beforehand, the surface
properties that govern them were investigated, notably
the kinetics of adsorption and mechanical properties of
monolayer films at the air–water interface involved in the
formation and the stability of foams respectively. The TPP
extracted from skimmed milk showed the lowest values as well
as a significant reduction in surface tension and presented a
good mechanically resistant film. The TPP extracted from
WPC presented a better foaming capacity and stability which
was unexpected. However, foaming properties and surface
properties of TPP fractions depended on the pH. The considerable
influence of extraction source and method on proteosepeptone’s
properties were highlighted.
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