Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated protein...

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Autores principales: Abirached, Cecilia, Medrano, Claudia Alejandra, Moyna, Patrick, Añón, María Cristina, Panizzolo, Luis Alberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/96486
https://ri.conicet.gov.ar/11336/49059
http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-96486
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
spellingShingle Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
Abirached, Cecilia
Medrano, Claudia Alejandra
Moyna, Patrick
Añón, María Cristina
Panizzolo, Luis Alberto
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
topic_facet Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
description The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.
format Articulo
Articulo
author Abirached, Cecilia
Medrano, Claudia Alejandra
Moyna, Patrick
Añón, María Cristina
Panizzolo, Luis Alberto
author_facet Abirached, Cecilia
Medrano, Claudia Alejandra
Moyna, Patrick
Añón, María Cristina
Panizzolo, Luis Alberto
author_sort Abirached, Cecilia
title Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_short Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_full Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_fullStr Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_full_unstemmed Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_sort effect of acid treatment on interfacial and foam properties of soy proteins
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/96486
https://ri.conicet.gov.ar/11336/49059
http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html
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