Emulsifying properties of Hydrolysates isolated from soybean protein

We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis...

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Detalles Bibliográficos
Autores principales:	Panizzolo, Luis Alberto, Añón, María Cristina
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2015
Materias:	Química Soy proteins Enzymatic hydrolysis Emulsion properties
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/98492 https://ri.conicet.gov.ar/11336/10567 http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-98492
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 Emulsion properties
spellingShingle	Química Soy proteins Enzymatic hydrolysis Emulsion properties Panizzolo, Luis Alberto Añón, María Cristina Emulsifying properties of Hydrolysates isolated from soybean protein
topic_facet	Química Soy proteins Enzymatic hydrolysis Emulsion properties
description	We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
format	Articulo Articulo
author	Panizzolo, Luis Alberto Añón, María Cristina
author_facet	Panizzolo, Luis Alberto Añón, María Cristina
author_sort	Panizzolo, Luis Alberto
title	Emulsifying properties of Hydrolysates isolated from soybean protein
title_short	Emulsifying properties of Hydrolysates isolated from soybean protein
title_full	Emulsifying properties of Hydrolysates isolated from soybean protein
title_fullStr	Emulsifying properties of Hydrolysates isolated from soybean protein
title_full_unstemmed	Emulsifying properties of Hydrolysates isolated from soybean protein
title_sort	emulsifying properties of hydrolysates isolated from soybean protein
publishDate	2015
url	http://sedici.unlp.edu.ar/handle/10915/98492 https://ri.conicet.gov.ar/11336/10567 http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
work_keys_str_mv	AT panizzololuisalberto emulsifyingpropertiesofhydrolysatesisolatedfromsoybeanprotein AT anonmariacristina emulsifyingpropertiesofhydrolysatesisolatedfromsoybeanprotein
bdutipo_str	Repositorios
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Emulsifying properties of Hydrolysates isolated from soybean protein

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