Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

The objective of the work was to study the effect of different non-surface active polysaccharides on the foaming properties of intact and hydrolysed sunflower protein isolate (SP) (degree of hydrolysis of 1.5 and 9.8%) at neutral pH where a limited incompatibility between macromolecules can occur. F...

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Autores principales: Martinez, K.D., Baeza, R.I., Millán, F., Pilosof, A.M.R.
Formato: JOUR
Materias:
Air-water interface
Drainage
Foam
Foam stability
Gums
Hydrocolloid
Polysaccharide
Protein
polysaccharide
stabilizing agent
vegetable protein
xanthan
chemical structure
conference paper
flow kinetics
foam
foam stability
pH
protein hydrolysis
protein interaction
protein isolation
sunflower
viscosity
Helianthus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v19_n3_p361_Martinez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_0268005X_v19_n3_p361_Martinez
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spelling todo:paper_0268005X_v19_n3_p361_Martinez2023-10-03T15:13:33Z Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams Martinez, K.D. Baeza, R.I. Millán, F. Pilosof, A.M.R. Air-water interface Drainage Foam Foam stability Gums Hydrocolloid Polysaccharide Protein polysaccharide stabilizing agent vegetable protein xanthan chemical structure conference paper flow kinetics foam foam stability pH protein hydrolysis protein interaction protein isolation sunflower viscosity Helianthus The objective of the work was to study the effect of different non-surface active polysaccharides on the foaming properties of intact and hydrolysed sunflower protein isolate (SP) (degree of hydrolysis of 1.5 and 9.8%) at neutral pH where a limited incompatibility between macromolecules can occur. Foams were obtained by whipping and the overrun, liquid drainage and collapse of the height of foams were evaluated. A limited enzymatic treatment substantially enhanced foaming properties of sunflower protein. A small degree of hydrolysis (DH=1.5%) enhanced both foam overrun and foam stability against liquid drainage and collapse. However, an increase of DH to 9.8% did not further improve foaming properties. The overrun of foams was decreased in the presence of all the polysaccharides but the performance of polysaccharides as stabilizers of foams depended on the protein hydrolysis, the structure of the polysaccharide and its concentration in the liquid used to make the foam. Xanthan gum at 0.25 and 0.5%, due to its high viscosity performed as stabilizer of both intact and hydrolysed SP foams. The other polysaccharides at 0.25% performed as stabilizers when added to the intact SP foams but destabilized the foams containing the hydrolysed SP. By increasing PS concentration, the detrimental effect could be partially reverted. The results may be interpreted in terms of the bulk and surface rheological properties of the mixed protein/polysaccharide foams and suggest that protein-polysaccharide interactions are strongly affected by the hydrolysis of the protein. © 2005 Elsevier Ltd. All rights reserved. Fil:Martinez, K.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Baeza, R.I. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0268005X_v19_n3_p361_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
Drainage
Foam
Foam stability
Gums
Hydrocolloid
Polysaccharide
Protein
polysaccharide
stabilizing agent
vegetable protein
xanthan
chemical structure
conference paper
flow kinetics
foam
foam stability
pH
protein hydrolysis
protein interaction
protein isolation
sunflower
viscosity
Helianthus
spellingShingle Air-water interface
Drainage
Foam
Foam stability
Gums
Hydrocolloid
Polysaccharide
Protein
polysaccharide
stabilizing agent
vegetable protein
xanthan
chemical structure
conference paper
flow kinetics
foam
foam stability
pH
protein hydrolysis
protein interaction
protein isolation
sunflower
viscosity
Helianthus
Martinez, K.D.
Baeza, R.I.
Millán, F.
Pilosof, A.M.R.
Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
topic_facet Air-water interface
Drainage
Foam
Foam stability
Gums
Hydrocolloid
Polysaccharide
Protein
polysaccharide
stabilizing agent
vegetable protein
xanthan
chemical structure
conference paper
flow kinetics
foam
foam stability
pH
protein hydrolysis
protein interaction
protein isolation
sunflower
viscosity
Helianthus
description The objective of the work was to study the effect of different non-surface active polysaccharides on the foaming properties of intact and hydrolysed sunflower protein isolate (SP) (degree of hydrolysis of 1.5 and 9.8%) at neutral pH where a limited incompatibility between macromolecules can occur. Foams were obtained by whipping and the overrun, liquid drainage and collapse of the height of foams were evaluated. A limited enzymatic treatment substantially enhanced foaming properties of sunflower protein. A small degree of hydrolysis (DH=1.5%) enhanced both foam overrun and foam stability against liquid drainage and collapse. However, an increase of DH to 9.8% did not further improve foaming properties. The overrun of foams was decreased in the presence of all the polysaccharides but the performance of polysaccharides as stabilizers of foams depended on the protein hydrolysis, the structure of the polysaccharide and its concentration in the liquid used to make the foam. Xanthan gum at 0.25 and 0.5%, due to its high viscosity performed as stabilizer of both intact and hydrolysed SP foams. The other polysaccharides at 0.25% performed as stabilizers when added to the intact SP foams but destabilized the foams containing the hydrolysed SP. By increasing PS concentration, the detrimental effect could be partially reverted. The results may be interpreted in terms of the bulk and surface rheological properties of the mixed protein/polysaccharide foams and suggest that protein-polysaccharide interactions are strongly affected by the hydrolysis of the protein. © 2005 Elsevier Ltd. All rights reserved.
format JOUR
author Martinez, K.D.
Baeza, R.I.
Millán, F.
Pilosof, A.M.R.
author_facet Martinez, K.D.
Baeza, R.I.
Millán, F.
Pilosof, A.M.R.
author_sort Martinez, K.D.
title Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
title_short Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
title_full Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
title_fullStr Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
title_full_unstemmed Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
title_sort effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
url http://hdl.handle.net/20.500.12110/paper_0268005X_v19_n3_p361_Martinez
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