Interfacial and foaming properties of soy protein and their hydrolysates

The objective of the work was to study the impact of soy protein hydrolysis on foaming and interfacial properties and to analyze the relationship between them. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates were produced by an enzymatic reaction, givin...

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Autores principales:	Martínez, Karina Dafne, Pilosof, Ana María Renata
Publicado:	2009
Materias:	Air-water interface Dilatational rheology Foam Hydrolysates Soy protein Surface pressure Glycine max
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v23_n8_p2149_Martinez http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n8_p2149_Martinez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_0268005X_v23_n8_p2149_Martinez
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spelling	paper:paper_0268005X_v23_n8_p2149_Martinez2023-06-08T15:23:47Z Interfacial and foaming properties of soy protein and their hydrolysates Martínez, Karina Dafne Pilosof, Ana María Renata Air-water interface Dilatational rheology Foam Hydrolysates Soy protein Surface pressure Glycine max The objective of the work was to study the impact of soy protein hydrolysis on foaming and interfacial properties and to analyze the relationship between them. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates were produced by an enzymatic reaction, giving hydrolysates from 0.4% to 5.35% degree of hydrolysis (DH). In this contribution we have determined foam overrun (FO), stability against liquid drainage and foam collapse, and the apparent viscosity of foams produced by a whipping method. The surface properties determined were the adsorption isotherm and surface dilatational properties of two hydrolysates (2 and 5.35% DH, H1 and H2 respectively). The hydrolysis of soy proteins increased the surface activity at bulk concentrations where SP adopts a condensed conformation at the monolayer. At concentrations where it adopts a more expanded conformation a very low degree of hydrolysis (H1) also promoted the enhancement of surface activity. However, at 5.35% degree of hydrolysis (H2) the surface activity decreased. Moreover, H2 presented lower surface activity than H1 at every bulk concentration. The hydrolysis increased the elastic component of the dilatational modulus and decreased phase angle of films at bulk concentrations below that corresponding to the collapse of SP monolayer (2% bulk protein). SP hydrolysis increased foam overrun and the stability against drainage that could be related to increased surface activity of protein hydrolysates. However, the collapse of foams was promoted by hydrolysis and could be ascribed to a decrease of the relative viscoelasticity (higher phase angle) of surface films. The results point out that a low degree of hydrolysis (2-5%) would be enough to improve the surface activity of SP, decrease foam drainage and maintaining a considerable viscoelasticity of the surface films to retard foam collapse. © 2009 Elsevier Ltd. All rights reserved. Fil:Martínez, K.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2009 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v23_n8_p2149_Martinez http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n8_p2149_Martinez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Air-water interface Dilatational rheology Foam Hydrolysates Soy protein Surface pressure Glycine max
spellingShingle	Air-water interface Dilatational rheology Foam Hydrolysates Soy protein Surface pressure Glycine max Martínez, Karina Dafne Pilosof, Ana María Renata Interfacial and foaming properties of soy protein and their hydrolysates
topic_facet	Air-water interface Dilatational rheology Foam Hydrolysates Soy protein Surface pressure Glycine max
description	The objective of the work was to study the impact of soy protein hydrolysis on foaming and interfacial properties and to analyze the relationship between them. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates were produced by an enzymatic reaction, giving hydrolysates from 0.4% to 5.35% degree of hydrolysis (DH). In this contribution we have determined foam overrun (FO), stability against liquid drainage and foam collapse, and the apparent viscosity of foams produced by a whipping method. The surface properties determined were the adsorption isotherm and surface dilatational properties of two hydrolysates (2 and 5.35% DH, H1 and H2 respectively). The hydrolysis of soy proteins increased the surface activity at bulk concentrations where SP adopts a condensed conformation at the monolayer. At concentrations where it adopts a more expanded conformation a very low degree of hydrolysis (H1) also promoted the enhancement of surface activity. However, at 5.35% degree of hydrolysis (H2) the surface activity decreased. Moreover, H2 presented lower surface activity than H1 at every bulk concentration. The hydrolysis increased the elastic component of the dilatational modulus and decreased phase angle of films at bulk concentrations below that corresponding to the collapse of SP monolayer (2% bulk protein). SP hydrolysis increased foam overrun and the stability against drainage that could be related to increased surface activity of protein hydrolysates. However, the collapse of foams was promoted by hydrolysis and could be ascribed to a decrease of the relative viscoelasticity (higher phase angle) of surface films. The results point out that a low degree of hydrolysis (2-5%) would be enough to improve the surface activity of SP, decrease foam drainage and maintaining a considerable viscoelasticity of the surface films to retard foam collapse. © 2009 Elsevier Ltd. All rights reserved.
author	Martínez, Karina Dafne Pilosof, Ana María Renata
author_facet	Martínez, Karina Dafne Pilosof, Ana María Renata
author_sort	Martínez, Karina Dafne
title	Interfacial and foaming properties of soy protein and their hydrolysates
title_short	Interfacial and foaming properties of soy protein and their hydrolysates
title_full	Interfacial and foaming properties of soy protein and their hydrolysates
title_fullStr	Interfacial and foaming properties of soy protein and their hydrolysates
title_full_unstemmed	Interfacial and foaming properties of soy protein and their hydrolysates
title_sort	interfacial and foaming properties of soy protein and their hydrolysates
publishDate	2009
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v23_n8_p2149_Martinez http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n8_p2149_Martinez
work_keys_str_mv	AT martinezkarinadafne interfacialandfoamingpropertiesofsoyproteinandtheirhydrolysates AT pilosofanamariarenata interfacialandfoamingpropertiesofsoyproteinandtheirhydrolysates
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Interfacial and foaming properties of soy protein and their hydrolysates

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