Table 3.

Foaming capacity (FC), foam stability (FS), emulsifying activity (EA), and emulsion stability at low and high temperatures (ESLT, ESHT) of WGHs obtained under the influence of Bromelain, Alcalase, Flavourzyme, and A. saitoi protease.

Preparation	WGHs of Bromelain					WGHs of Alcalase					Gluten
E/S [U/g]	2.5	5	10	15	25	2.5	5	10	15	25
FC [%]	440 ± 22 d	300 ± 16 c	260 ± 11 b	200 ± 20 a	198 ± 13 a	300 ± 26 c	268± 17 c	200 ± 14 b	112 ± 17 a	85 ± 12 a	197 ± 15
FS [%]	41 ± 2 c	31 ± 3 b	28 ± 2 b	22 ± 2 a	23 ± 2 a	13 ± 1 b	11± 2 ab	9 ± 1 a	8 ± 2 a	8 ± 2 a	31 ± 2
EA [%]	56 ± 2 c	54 ± 2 bc	51 ± 2 ab	50 ± 2 a	49 ± 2 a	45 ± 2 d	31± 2 c	21 ± 1 b	8 ± 2 a	7 ± 3 a	47 ± 2
ESLT [%]	102 ± 4 c	90 ± 4 b	89 ± 3 b	92 ± 4 b	81 ± 3 a	51 ± 5 c	24± 7 b	10 ± 5 a	9 ± 4 a	7 ± 4 a	102 ± 4
ESHT [%]	95 ± 7 c	69 ± 7 b	36 ± 5 a	33 ± 6 a	30 ± 5 a	25 ± 4 b	23± 7 b	9 ± 6 a	7 ± 4 a	6 ± 4 a	92 ± 4
Preparation	WGHs of Flavourzyme					WGHs of A. saitoi protease					Ovalbumin
E/S [U/g]	2.5	5	10	15	25	2.5	5	10	15	25
FC [%]	117 ± 26 c	83 ± 17 bc	65 ± 1 b	70 ± 10 b	23 ± 13 a	325 ± 19 a	402 ± 20 b	445 ± 21 b	342 ± 16 a	340 ± 11 a	400 ± 17
FS [%]	14 ± 2 b	11 ± 2 ab	11 ± 2 ab	10 ± 2 a	10 ± 1 a	13 ± 1 a	22 ± 2 b	27 ± 2 c	20 ± 2 b	21 ± 1 b	35 ± 2
EA [%]	43 ± 2 b	8 ± 2 a	7 ± 3 a	5 ± 3 a	5 ± 3 a	56 ± 2 a	60 ± 2 b	60 ± 2 b	65 ± 3 bc	66 ± 2 c	67 ± 2
ESLT [%]	65 ± 4 a	24 ± 6 b	8 ± 3 a	7 ± 3 a	5 ± 3 a	99 ± 6 a	101 ± 7 ab	101 ± 5 ab	100 ± 4 b	100 ± 4 ab	99 ± 3
ESHT [%]	66 ± 8 c	34 ± 5 b	7 ± 3 a	6 ± 3 a	5 ± 3 a	58 ± 9 a	93 ± 4 b	94 ± 3 b	94 ± 3 b	95 ± 4 b	102 ± 7

The concentration of WGHs, ovalbumin, and gluten was 2% in foams and 1% in emulsions. FS after 30 min at 21 °C, ESLT after 30 days at 8 °C, ESHT after 30 min at 80 °C. Data are mean values for n = 4 ± SD. Row values for a given proteolytic preparation marked with different letters are significantly different (Bonferroni post hoc test, p < 0.05).