Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties

Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation...

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Autores principales: Manassero, Carlos Alberto, Beaumal, Valérie, Vaudagna, Sergio Ramón, Speroni, Francisco, Anton, Marc
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/140450
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-140450
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
spellingShingle Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
Manassero, Carlos Alberto
Beaumal, Valérie
Vaudagna, Sergio Ramón
Speroni, Francisco
Anton, Marc
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
topic_facet Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
description Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation.
format Articulo
Articulo
author Manassero, Carlos Alberto
Beaumal, Valérie
Vaudagna, Sergio Ramón
Speroni, Francisco
Anton, Marc
author_facet Manassero, Carlos Alberto
Beaumal, Valérie
Vaudagna, Sergio Ramón
Speroni, Francisco
Anton, Marc
author_sort Manassero, Carlos Alberto
title Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_short Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_full Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_fullStr Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_full_unstemmed Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_sort calcium addition, ph and high hydrostatic pressure effects on soybean protein isolates : part 2: emulsifying properties
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/140450
work_keys_str_mv AT manasserocarlosalberto calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties
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AT vaudagnasergioramon calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties
AT speronifrancisco calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties
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bdutipo_str Repositorios
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