Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_22124292_v3_n_p19_Martinez |
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todo:paper_22124292_v3_n_p19_Martinez2023-10-03T16:40:32Z Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology Martínez, K.D. Pilosof, A.M.R. Gelation Hydrolysates Polysaccharides Response surface methodology Soy protein Glycine max The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied. © 2013 Elsevier Ltd. 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_22124292_v3_n_p19_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 |
Gelation Hydrolysates Polysaccharides Response surface methodology Soy protein Glycine max |
| spellingShingle |
Gelation Hydrolysates Polysaccharides Response surface methodology Soy protein Glycine max Martínez, K.D. Pilosof, A.M.R. Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| topic_facet |
Gelation Hydrolysates Polysaccharides Response surface methodology Soy protein Glycine max |
| description |
The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied. © 2013 Elsevier Ltd. |
| format |
JOUR |
| author |
Martínez, K.D. Pilosof, A.M.R. |
| author_facet |
Martínez, K.D. Pilosof, A.M.R. |
| author_sort |
Martínez, K.D. |
| title |
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| title_short |
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| title_full |
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| title_fullStr |
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| title_full_unstemmed |
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| title_sort |
rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology |
| url |
http://hdl.handle.net/20.500.12110/paper_22124292_v3_n_p19_Martinez |
| work_keys_str_mv |
AT martinezkd rheologyandthermaltransitionsofenzymaticallymodifiedsoyproteinandpolysaccharidesmixturesofpotentialuseasfoamingagentdeterminedbyresponsesurfacemethodology AT pilosofamr rheologyandthermaltransitionsofenzymaticallymodifiedsoyproteinandpolysaccharidesmixturesofpotentialuseasfoamingagentdeterminedbyresponsesurfacemethodology |
| _version_ |
1782023510882779136 |