Schwenke K D, Rauschal E J, Robowsky K D
Nahrung. 1983;27(4):335-50. doi: 10.1002/food.19830270407.
The foaming ability (foam capacity and stability) of protein isolates from faba beans (Vicia faba L.) depends closely on the manner of isolation and treatment of the isolates. Unmodified isolates possess a moderate foaming ability with a maximum foam capacity of 210% in alkaline solution (pH 10.0) at concentrations of about 3%. The foam capacity and stability can be improved by treatment with isopropanol or moderate temperature, as well as by denaturing by alkali or by specially heating at 80 degrees C. Thereby modified preparations are formed possessing a foam capacity of more than 400% and a foam stability of 80-100%. High concentrations of protein favour the formation of stable foams. Succinylation improves the foam formation properties of proteins. Maximum values of foam capacity (approximately equal to 400%) are produced at a high degree of succinylation, that is after blocking more than 80% of protein amino groups, in neutral solution, while the foam stability under these conditions decreases. Heating at 80 degrees C, high protein concentrations (10%) and a weak acidic milieu (pH 5.5) favour the formation of stable foams from succinylated proteins.
蚕豆（Vicia faba L.）分离蛋白的起泡能力（泡沫容量和稳定性）与分离方式及对分离物的处理密切相关。未经改性的分离物具有中等起泡能力，在碱性溶液（pH 10.0）中、浓度约为3%时，最大泡沫容量为210%。通过用异丙醇处理或适度加热，以及通过碱变性或在80℃下特殊加热，可提高泡沫容量和稳定性。由此形成的改性制剂具有超过400%的泡沫容量和80 - 100%的泡沫稳定性。高浓度蛋白质有利于形成稳定泡沫。琥珀酰化可改善蛋白质的起泡性能。在高度琥珀酰化时，即在中性溶液中封闭超过80%的蛋白质氨基后，可产生最大泡沫容量值（约等于400%），而在这些条件下泡沫稳定性会降低。在80℃下加热、高蛋白质浓度（10%）和弱酸性环境（pH 5.5）有利于由琥珀酰化蛋白质形成稳定泡沫。
