Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface

The objective of the work was to study the effect of limited hydrolysis of soy protein on the interactions with polysaccharides with and without surface activity at the air-water interface at neutral pH where a limited incompatibility between macromolecules can occur. The surface pressure and phase...

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Autores principales: Martínez, K.D., Sánchez, C.C., Ruíz-Henestrosa, V.P., Rodríguez Patino, J.M., Pilosof, A.M.R.
Formato: JOUR
Materias:
Air-water interface
Dilatational rheology
Gums
Hydrocolloid
Interactions
Polysaccharide
Protein
Surface pressure
Aspergillus oryzae
Glycine max
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v21_n5-6_p813_Martinez
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_0268005X_v21_n5-6_p813_Martinez2023-10-03T15:13:35Z Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface Martínez, K.D. Sánchez, C.C. Ruíz-Henestrosa, V.P. Rodríguez Patino, J.M. Pilosof, A.M.R. Air-water interface Dilatational rheology Gums Hydrocolloid Interactions Polysaccharide Protein Surface pressure Aspergillus oryzae Glycine max The objective of the work was to study the effect of limited hydrolysis of soy protein on the interactions with polysaccharides with and without surface activity at the air-water interface at neutral pH where a limited incompatibility between macromolecules can occur. The surface pressure and phase angle as a function of time were evaluated with a drop tensiometer at 20 °C, pH 7 and ionic strength 0.05 M. Hydrolysates of 2% (H1) and 5.4% (H2) degree of hydrolysis (DH) with neutral protease from Aspergillus oryzae were obtained from a commercial soy protein isolate. The polysaccharides used were: hydroxypropylmethylcellulose (HPMC) as surface active polysaccharide; lambda carrageenan (λC) and locust bean gum (LB) as non-surface active polysaccharides. It was found that increasing DH decreased the surface pressure and increased film viscoelasticity (determined as the phase angle, θ) of soy protein hydrolysates and the nature of protein-polysaccharide interactions was strongly affected by DH. The presence of polysaccharides led to an increase of surface pressure of H1 but when added to H2, HPMC and λC decreased the surface pressure. The less hydrolyzed protein H1 gave rise to a higher surface pressure and film viscoelasticity in combination with the polysaccharides. This result points out that a limited protein hydrolysis was sufficient to improve the surface properties of soy proteins if used in combination with polysaccharides. Polysaccharides used in admixture with hydrolyzed soy proteins could control and improve the stability of foams and emulsions not only by increasing bulk viscosity but also by improving film viscoelasticity. © 2006. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0268005X_v21_n5-6_p813_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
Gums
Hydrocolloid
Interactions
Polysaccharide
Protein
Surface pressure
Aspergillus oryzae
Glycine max
spellingShingle Air-water interface
Dilatational rheology
Gums
Hydrocolloid
Interactions
Polysaccharide
Protein
Surface pressure
Aspergillus oryzae
Glycine max
Martínez, K.D.
Sánchez, C.C.
Ruíz-Henestrosa, V.P.
Rodríguez Patino, J.M.
Pilosof, A.M.R.
Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
topic_facet Air-water interface
Dilatational rheology
Gums
Hydrocolloid
Interactions
Polysaccharide
Protein
Surface pressure
Aspergillus oryzae
Glycine max
description The objective of the work was to study the effect of limited hydrolysis of soy protein on the interactions with polysaccharides with and without surface activity at the air-water interface at neutral pH where a limited incompatibility between macromolecules can occur. The surface pressure and phase angle as a function of time were evaluated with a drop tensiometer at 20 °C, pH 7 and ionic strength 0.05 M. Hydrolysates of 2% (H1) and 5.4% (H2) degree of hydrolysis (DH) with neutral protease from Aspergillus oryzae were obtained from a commercial soy protein isolate. The polysaccharides used were: hydroxypropylmethylcellulose (HPMC) as surface active polysaccharide; lambda carrageenan (λC) and locust bean gum (LB) as non-surface active polysaccharides. It was found that increasing DH decreased the surface pressure and increased film viscoelasticity (determined as the phase angle, θ) of soy protein hydrolysates and the nature of protein-polysaccharide interactions was strongly affected by DH. The presence of polysaccharides led to an increase of surface pressure of H1 but when added to H2, HPMC and λC decreased the surface pressure. The less hydrolyzed protein H1 gave rise to a higher surface pressure and film viscoelasticity in combination with the polysaccharides. This result points out that a limited protein hydrolysis was sufficient to improve the surface properties of soy proteins if used in combination with polysaccharides. Polysaccharides used in admixture with hydrolyzed soy proteins could control and improve the stability of foams and emulsions not only by increasing bulk viscosity but also by improving film viscoelasticity. © 2006.
format JOUR
author Martínez, K.D.
Sánchez, C.C.
Ruíz-Henestrosa, V.P.
Rodríguez Patino, J.M.
Pilosof, A.M.R.
author_facet Martínez, K.D.
Sánchez, C.C.
Ruíz-Henestrosa, V.P.
Rodríguez Patino, J.M.
Pilosof, A.M.R.
author_sort Martínez, K.D.
title Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
title_short Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
title_full Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
title_fullStr Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
title_full_unstemmed Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
title_sort effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
url http://hdl.handle.net/20.500.12110/paper_0268005X_v21_n5-6_p813_Martinez
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