ABSTRACT
Introduction ........................................................................................................ 421
Materials and Methods ..................................................................................... 422
Preparation of Solutions ........................................................................... 422
Automatic Drop Tensiometer................................................................... 423
Results.................................................................................................................. 423
Dynamics of Adsorption........................................................................... 423
Adsorption Kinetics................................................................................... 425
Viscoelastic Characteristics of Air-Water Interface ............................. 427
Conclusions......................................................................................................... 428
Acknowledgments ............................................................................................. 428
References ........................................................................................................... 429
Proteins and polysaccharides (PS) are present in many kinds of foods. The
main role of proteins in foamed products is to stabilize the air-water
interface through their capacity to lower the surface tension of water
(Damodaran and Paraf, 1997). b-Lactoglobulin (b-lg), the most abundant
protein in whey, is a globular protein of molecular mass 18.3 kDa being
stabilized by two internal disulfide cross-linkings, and exhibits good
foaming properties.
