Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates

The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryop...

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Autores principales: Palazolo, Gonzalo Gastón, Sobral, Pablo Antonio, Wagner, Jorge
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/85933
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-85933
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
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
spellingShingle Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge
Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
topic_facet Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
description The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
format Articulo
Articulo
author Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge
author_facet Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge
author_sort Palazolo, Gonzalo Gastón
title Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_short Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_full Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_fullStr Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_full_unstemmed Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_sort impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/85933
work_keys_str_mv AT palazologonzalogaston impactofsampleagingonfreezethawstabilityofoilinwateremulsionspreparedwithsoyproteinisolates
AT sobralpabloantonio impactofsampleagingonfreezethawstabilityofoilinwateremulsionspreparedwithsoyproteinisolates
AT wagnerjorge impactofsampleagingonfreezethawstabilityofoilinwateremulsionspreparedwithsoyproteinisolates
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