The foaming characteristics of rice bran protein (RBP)-ovalbumin (OVA) mixtures were investigated, and the physicochemical properties of the two proteins in solution and foam under specific pH and NaCl concentration were analyzed to elucidate the effects of the interaction between them on their foaming characteristics. The results showed that the two proteins had a synergistic effect on their foaming ability at pH 4.0, and the foaming ability and foam stability of the 3:1 mixture of RBP and OVA were significantly increased by addition of 1% NaCl. However, at pH 7.0, the two proteins showed no obviously synergistic effect on their foaming properties without NaCl, but instead showed an antagonistic effect when 1% NaCl was added. Under pH 4.0 and 1% NaCl conditions, the physicochemical properties of the two proteins in the solution and foam were complementary to each other. Therefore, the interaction between RBP and OVA can improve the foaming ability and foam stability of their mixtures from the perspective of different physicochemical properties.

Foam dispersion systems have been widely used in the processing of various foods, which can impart good texture and sensory properties to food systems. This article describes the mechanism of the formation and stabilization of foam systems and foam microstructure. The influence mechanism of protein nano-polymers on the stability of foam systems is expounded from the perspective of particle size, net surface charge, morphology, and interface characteristics. This article also summarizes the preparation methods for protein nano-polymer and their advantages and disadvantages. This review aims to provide theoretical support for preparing protein nano-polymers for food systems with desirable foam texture and to promote the application of protein nano-polymers in foam-based foods.