Foaming Properties of Potato Raw Proteins and Isolated Fractions

Abstract

The foaming properties of undenaturated potato raw proteins and of isolated patatin and 16-25 kDa fraction are investigated over a pH range of 4-8 with and without added NaCl. The patatin fraction was shown to be a very promising foaming agent with a foamability and foam stability equivalent or even superior to that of egg-white powder. © 2001 Academic Press.