Foaming properties of soy protein isolate hydrolysates
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the be...
Guardado en:
| Autores principales: | , |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/101387 https://ri.conicet.gov.ar/11336/12083 http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11 |
| Aporte de: |
| id |
I19-R120-10915-101387 |
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| record_format |
dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Química Soy proteins Enzymatic hydrolysis Foaming properties |
| spellingShingle |
Química Soy proteins Enzymatic hydrolysis Foaming properties Panizzolo, Luis Alberto Añón, María Cristina Foaming properties of soy protein isolate hydrolysates |
| topic_facet |
Química Soy proteins Enzymatic hydrolysis Foaming properties |
| description |
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%). |
| format |
Articulo Articulo |
| author |
Panizzolo, Luis Alberto Añón, María Cristina |
| author_facet |
Panizzolo, Luis Alberto Añón, María Cristina |
| author_sort |
Panizzolo, Luis Alberto |
| title |
Foaming properties of soy protein isolate hydrolysates |
| title_short |
Foaming properties of soy protein isolate hydrolysates |
| title_full |
Foaming properties of soy protein isolate hydrolysates |
| title_fullStr |
Foaming properties of soy protein isolate hydrolysates |
| title_full_unstemmed |
Foaming properties of soy protein isolate hydrolysates |
| title_sort |
foaming properties of soy protein isolate hydrolysates |
| publishDate |
2015 |
| url |
http://sedici.unlp.edu.ar/handle/10915/101387 https://ri.conicet.gov.ar/11336/12083 http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11 |
| work_keys_str_mv |
AT panizzololuisalberto foamingpropertiesofsoyproteinisolatehydrolysates AT anonmariacristina foamingpropertiesofsoyproteinisolatehydrolysates |
| bdutipo_str |
Repositorios |
| _version_ |
1764820442385743873 |