Stabilisation of Wet Protein Foams Using Starch Nano-Particles


1 Chemical Engineering Department, Islamic Azad University, Robat Karim Branch

2 Chemical Engineering Department, Amirkabir University of Technology, Tehran, Iran.


Protein isolate is used in the food industry in order to process and stabilise food foams. Therefore
there has been a great deal of interest and research in order to understand the effect of processing
parameters on the functional properties of the isolate. The major purpose of this research is to study
the foamability of the different proteins - starch nano-particle system. The results from experiments
revealed that the foam properties can vary significantly for certain protein solutions; however, the
interfacial properties seem to be constant and the most important results from the experiments are
A) in starches samples, adding protein had no significant effect on viscosity, consequently, there was
no drainage limitation B) for starches sample surface tension is not limiting factor C) At same starch
concentration Egg White protein (EWP) foams had a much higher drainage half-life time compared
with pea protein (PPI) foams. The affected properties on foam stability, such as viscosity, surface
tension and pH were compared to discover the best solution for foam stability.