Rheological properties of emulsions containing modified soy protein isolates

The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of...

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Detalles Bibliográficos
Autores principales: Puppo, María Cecilia, Sorgentini, Delia A., Añón, María Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2003
Materias:
Ciencias Exactas
Química
Consistency
elasticity
modified soybean isolates
soy protein emulsions
viscosity
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/138378
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-138378
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Consistency
elasticity
modified soybean isolates
soy protein emulsions
viscosity
spellingShingle Ciencias Exactas
Química
Consistency
elasticity
modified soybean isolates
soy protein emulsions
viscosity
Puppo, María Cecilia
Sorgentini, Delia A.
Añón, María Cristina
Rheological properties of emulsions containing modified soy protein isolates
topic_facet Ciencias Exactas
Química
Consistency
elasticity
modified soybean isolates
soy protein emulsions
viscosity
description The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity. TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions with adequate consistency and elasticity.
format Articulo
Articulo
author Puppo, María Cecilia
Sorgentini, Delia A.
Añón, María Cristina
author_facet Puppo, María Cecilia
Sorgentini, Delia A.
Añón, María Cristina
author_sort Puppo, María Cecilia
title Rheological properties of emulsions containing modified soy protein isolates
title_short Rheological properties of emulsions containing modified soy protein isolates
title_full Rheological properties of emulsions containing modified soy protein isolates
title_fullStr Rheological properties of emulsions containing modified soy protein isolates
title_full_unstemmed Rheological properties of emulsions containing modified soy protein isolates
title_sort rheological properties of emulsions containing modified soy protein isolates
publishDate 2003
url http://sedici.unlp.edu.ar/handle/10915/138378
work_keys_str_mv AT puppomariacecilia rheologicalpropertiesofemulsionscontainingmodifiedsoyproteinisolates
AT sorgentinideliaa rheologicalpropertiesofemulsionscontainingmodifiedsoyproteinisolates
AT anonmariacristina rheologicalpropertiesofemulsionscontainingmodifiedsoyproteinisolates
bdutipo_str Repositorios
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