The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins
Hydrophilic characteristics of four soybean protein isolates, determined through measurement of spontaneous water absorption capacity (WAC), were greatly affected by pH in the range of 2 to 7. While minimum WAC was apparent near the isoelectric region and increased away from the pI (isoelectric poin...
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Academic Press
1996
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| LEADER | 13362caa a22009737a 4500 | ||
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| 001 | PAPER-18862 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205013.0 | ||
| 008 | 190411s1996 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0030524950 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Elizalde, B.E. | |
| 245 | 1 | 4 | |a The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins |
| 260 | |b Academic Press |c 1996 | ||
| 270 | 1 | 0 | |m Elizalde, B.E.; Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Hydrophilic characteristics of four soybean protein isolates, determined through measurement of spontaneous water absorption capacity (WAC), were greatly affected by pH in the range of 2 to 7. While minimum WAC was apparent near the isoelectric region and increased away from the pI (isoelectric point) for most isolates, a partially hydrolysed soy protein isolate behaved the opposite way. Lipophilic characteristics, determined as the spontaneous oil absorption capacity (OAC), varied up to 120% as pH changed. The balance between hydrophile and lipophile (WOAI), calculated as the ratio between WAC and OAC, showed a response to pH similar to WAC, with a minimum value near the pI, except for the hydrolysed isolate. Emulsifying capacity (EC) was maximum near the pI. However, the hydrolysed isolate showed a greater EC, reaching a maximum at pH 3, which could be attributed to peptides of different size and net charge with no single pI. As the hydrophilic/lipophilic balance reached lower values as a result of the effect of pH, EC increased, suggesting that a relatively high hydrophobicity is needed to enhance the EC of soy proteins. The effect of pH on emulsion stability was opposite to that shown on EC, except for the hydrolysed isolate, as maximum instability was apparent near the pI, where electrostatic and steric repulsions between oil droplets are highly decreased. The effect of pH on emulsion stability was closely related to WAC and indicated that a high hydration of the interfacial film is necessary for increasing stability against creaming and flocculation. ©1996 Academic Press Limited. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Authors acknowledge the financial support from Con-sejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Natl. de Invest. Cie. y Tec., 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a GLYCINE MAX |
| 700 | 1 | |a Bartholomai, G.B. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d Academic Press, 1996 |g v. 29 |h pp. 334-339 |k n. 4 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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