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...

Descripción completa

Guardado en:

Detalles Bibliográficos
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

Ejemplares similares

Interfacial and foaming properties of soy protein and their hydrolysates
por: Martínez, K.D., et al.

Soy protein-polysaccharides interactions at the air-water interface
por: Martínez, Karina Dafne, et al.
Publicado: (2007)

Soy protein-polysaccharides interactions at the air-water interface
por: Martinez, K.D., et al.

Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
por: Martínez, Karina Dafne, et al.
Publicado: (2011)

Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
por: Martínez, K.D., et al.

Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology
por: Martínez, Karina Dafne, et al.
Publicado: (2012)

Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
por: Martínez, Karina Dafne, et al.
Publicado: (2013)

Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology
por: Martínez, K.D., et al.

Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
por: Martínez, Karina Dafne, et al.
Publicado: (2007)

Foaming behaviour of enzymatically modified sunflower protein in proximity to pI
por: Martínez, K.D., et al.

Foaming properties of soy protein isolate hydrolysates
por: Panizzolo, Luis Alberto, et al.
Publicado: (2015)

Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
por: Martínez, K.D., et al.

Foaming behaviour of enzymatically modified sunflower protein in proximity to pI
Publicado: (2017)

A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range
por: Carp, Dina Judith, et al.
Publicado: (1997)

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
por: Martínez, Karina Dafne, et al.
Publicado: (2011)

A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range
por: Carp, D.J., et al.

Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
por: Martínez, K.D., et al.

Impact of proteins-κ-carrageenan interactions on foam properties
por: Carp, Dina Judith, et al.
Publicado: (2004)

Impact of proteins-κ-carrageenan interactions on foam properties
por: Carp, D.J., et al.

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
por: Martínez, K.D., et al.

Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
por: Abirached, Cecilia, et al.
Publicado: (2015)

Rheological method for kinetics of drainage and disproportionation of soy proteins foams
por: Carp, Dina Judith, et al.
Publicado: (1997)

Rheological method for kinetics of drainage and disproportionation of soy proteins foams
por: Carp, D.J., et al.

Amaranth proteins foaming properties: Film rheology and foam stability – Part 2
por: Bolontrade, Agustín Juan, et al.
Publicado: (2016)

Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
por: Martínez, María Julia, et al.
Publicado: (2012)

Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
por: Martinez, M.J., et al.

Dynamics of adsorption of hydroxypropyl methylcellulose at the air-water interface
por: Pérez, Oscar E., et al.
Publicado: (2008)

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
por: Rodriguez, Silvio David, et al.
Publicado: (2015)

Interfacial and foaming properties of prolylenglycol alginates: Effect of degree of esterification and molecular weight
por: Baeza, Rosa Isabel, et al.
Publicado: (2004)

Dynamics of adsorption of hydroxypropyl methylcellulose at the air-water interface
por: Pérez, O.E., et al.

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
por: Rodríguez, S.D., et al.

Interfacial and foaming properties of prolylenglycol alginates: Effect of degree of esterification and molecular weight
por: Baeza, R., et al.

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
por: Martínez, Karina Dafne, et al.
Publicado: (2015)

Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams
por: Carp, D.J., et al.

Electrophoretic studies for determining soy proteins-xanthan gum interactions in foams
Publicado: (1999)

κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
por: Baeza, R.I., et al.

Interfacial and emulsifying properties of amaranth (<i>Amaranthus hypochondriacus</i>) protein isolates under different conditions of pH
por: Ventureira, Jorge Luis, et al.
Publicado: (2011)

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
por: Morales, R., et al.

Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
por: Martínez, Karina Dafne, et al.
Publicado: (2005)

κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
Publicado: (2002)