Factors Affecting the Stability of Protein Foams and Their Possible Relevance to the Problem of Bloat in Cattle

Abstract

This thesis describes the results of studies on the foaming properties of bovine albumin solutions. A parallel investigation on red clover cytoplasmic protein is discussed in relation to the problem of bloat in cattle. The stability and mechanical strength of foams generated from these protein solutions depends on the degree of molecular aggregation occurring in the system. Bovine albumin is normally soluble throughout the pH range, and there is no obvious increase in foam strength which might be associated with a reduction in solubility at its iso-electric point, pH 4.9. Aggregation in this protein appears to arise via the formation of intermolecular disulphide bonds.