Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins

An index for describing the relative hydrophilic‐lipophilic character of proteins was proposed based on the measurement of the “spontanoeous water and oil uptake”. The water‐oil absorption index (WOAI) showed a defined correlation with emulsifying capacity (EC) for most proteins making it possible t...

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Autores principales: De KANTEREWICZ, R.J., ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v52_n5_p1381_DeKANTEREWICZ
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00221147_v52_n5_p1381_DeKANTEREWICZ
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spelling todo:paper_00221147_v52_n5_p1381_DeKANTEREWICZ2023-10-03T14:26:59Z Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins De KANTEREWICZ, R.J. ELIZALDE, B.E. PILOSOF, A.M.R. BARTHOLOMAI, G.B. An index for describing the relative hydrophilic‐lipophilic character of proteins was proposed based on the measurement of the “spontanoeous water and oil uptake”. The water‐oil absorption index (WOAI) showed a defined correlation with emulsifying capacity (EC) for most proteins making it possible to predict EC in a simple way. Maximum emulsion capacity was achieved when the WOAI was nearly two, that is when the protein absorbed twofold more water than oil. Proteins with WAOI greater than two had increasingly hydrophilic characteristics and concomitantly increasingly low EC. Proteins with WOAI lower than two showed increasingly lipophilic characteristics and concomitantly increasing low emulsifying capacity. The finding of this study supports the concept that emulsifying capacity of proteins depends on the suitable balance between the hydrophilic and lipophilic characteristics, rather than merely high values for each one. Copyright © 1987, Wiley Blackwell. All rights reserved Fil:ELIZALDE, B.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v52_n5_p1381_DeKANTEREWICZ
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description An index for describing the relative hydrophilic‐lipophilic character of proteins was proposed based on the measurement of the “spontanoeous water and oil uptake”. The water‐oil absorption index (WOAI) showed a defined correlation with emulsifying capacity (EC) for most proteins making it possible to predict EC in a simple way. Maximum emulsion capacity was achieved when the WOAI was nearly two, that is when the protein absorbed twofold more water than oil. Proteins with WAOI greater than two had increasingly hydrophilic characteristics and concomitantly increasingly low EC. Proteins with WOAI lower than two showed increasingly lipophilic characteristics and concomitantly increasing low emulsifying capacity. The finding of this study supports the concept that emulsifying capacity of proteins depends on the suitable balance between the hydrophilic and lipophilic characteristics, rather than merely high values for each one. Copyright © 1987, Wiley Blackwell. All rights reserved
format JOUR
author De KANTEREWICZ, R.J.
ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
spellingShingle De KANTEREWICZ, R.J.
ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
author_facet De KANTEREWICZ, R.J.
ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
author_sort De KANTEREWICZ, R.J.
title Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
title_short Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
title_full Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
title_fullStr Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
title_full_unstemmed Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
title_sort water‐oil absorption index (woai): a simple method for predicting the emulsifying capacity of food proteins
url http://hdl.handle.net/20.500.12110/paper_00221147_v52_n5_p1381_DeKANTEREWICZ
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AT pilosofamr wateroilabsorptionindexwoaiasimplemethodforpredictingtheemulsifyingcapacityoffoodproteins
AT bartholomaigb wateroilabsorptionindexwoaiasimplemethodforpredictingtheemulsifyingcapacityoffoodproteins
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