Effects of Succinylation on β‐Lactoglobulin Foaming Properties

ABSTRACT The extent of succinylation of β‐lactoglobulin (β‐Lg) increased logarithmically with increasing concentrations of succinic anhydride. The surface pressure of 27.5% succinylated β‐Lg was higher than native (β‐Lg but higher levels of succinylation (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduced following succinylation. The electrostatic interaction caused by the addition of 100% succinylated β‐lactoglobulin (0.5g/100 mL) to a solution (2.5%) of native β‐lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).