Interfacial and foaming properties of soy protein and their hydrolysates
The objective of the work was to study the impact of soy protein hydrolysis on foaming and interfacial properties and to analyze the relationship between them. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates were produced by an enzymatic reaction, givin...
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2009
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| 008 | 190411s2009 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-70149113195 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOHYE | ||
| 100 | 1 | |a Martínez, K.D. | |
| 245 | 1 | 0 | |a Interfacial and foaming properties of soy protein and their hydrolysates |
| 260 | |c 2009 | ||
| 270 | 1 | 0 | |m Pilosof, A.M.R.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: apilosof@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Zylberman, V., Pilosof, A.M.R., Relationship between the glass transition, molecular structure and functional stability of hydrolyzed soy proteins (2002) Amorphous food and pharmaceutical systems, pp. 158-168. , Levine H. (Ed), Royal Society of Chemistry | ||
| 520 | 3 | |a The objective of the work was to study the impact of soy protein hydrolysis on foaming and interfacial properties and to analyze the relationship between them. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates were produced by an enzymatic reaction, giving hydrolysates from 0.4% to 5.35% degree of hydrolysis (DH). In this contribution we have determined foam overrun (FO), stability against liquid drainage and foam collapse, and the apparent viscosity of foams produced by a whipping method. The surface properties determined were the adsorption isotherm and surface dilatational properties of two hydrolysates (2 and 5.35% DH, H1 and H2 respectively). The hydrolysis of soy proteins increased the surface activity at bulk concentrations where SP adopts a condensed conformation at the monolayer. At concentrations where it adopts a more expanded conformation a very low degree of hydrolysis (H1) also promoted the enhancement of surface activity. However, at 5.35% degree of hydrolysis (H2) the surface activity decreased. Moreover, H2 presented lower surface activity than H1 at every bulk concentration. The hydrolysis increased the elastic component of the dilatational modulus and decreased phase angle of films at bulk concentrations below that corresponding to the collapse of SP monolayer (2% bulk protein). SP hydrolysis increased foam overrun and the stability against drainage that could be related to increased surface activity of protein hydrolysates. However, the collapse of foams was promoted by hydrolysis and could be ascribed to a decrease of the relative viscoelasticity (higher phase angle) of surface films. The results point out that a low degree of hydrolysis (2-5%) would be enough to improve the surface activity of SP, decrease foam drainage and maintaining a considerable viscoelasticity of the surface films to retard foam collapse. © 2009 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Junta de Andalucía, PO6-AGR-01535 | ||
| 536 | |a Detalles de la financiación: AGL2007-60045 | ||
| 536 | |a Detalles de la financiación: CYTED Ciencia y Tecnología para el Desarrollo, 105PI0274 | ||
| 536 | |a Detalles de la financiación: This research was supported by CYTED through project 105PI0274 The authors also acknowledge the support from CYCYT through grant AGL2007-60045, Junta de Andalucía through grant PO6-AGR-01535, and Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/Prof. Garcia Gonzalez, 1, 41012 Seville, Spain | ||
| 690 | 1 | 0 | |a AIR-WATER INTERFACE |
| 690 | 1 | 0 | |a DILATATIONAL RHEOLOGY |
| 690 | 1 | 0 | |a FOAM |
| 690 | 1 | 0 | |a HYDROLYSATES |
| 690 | 1 | 0 | |a SOY PROTEIN |
| 690 | 1 | 0 | |a SURFACE PRESSURE |
| 690 | 1 | 0 | |a GLYCINE MAX |
| 700 | 1 | |a Carrera Sánchez, C. | |
| 700 | 1 | |a Rodríguez Patino, J.M. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d 2009 |g v. 23 |h pp. 2149-2157 |k n. 8 |p Food Hydrocolloids |x 0268005X |w (AR-BaUEN)CENRE-4766 |t Food Hydrocolloids | |
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