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Abstract:

Hydrophilic characteristics of four soybean protein isolates, determined through measurement of spontaneous water absorption capacity (WAC), were greatly affected by pH in the range of 2 to 7. While minimum WAC was apparent near the isoelectric region and increased away from the pI (isoelectric point) for most isolates, a partially hydrolysed soy protein isolate behaved the opposite way. Lipophilic characteristics, determined as the spontaneous oil absorption capacity (OAC), varied up to 120% as pH changed. The balance between hydrophile and lipophile (WOAI), calculated as the ratio between WAC and OAC, showed a response to pH similar to WAC, with a minimum value near the pI, except for the hydrolysed isolate. Emulsifying capacity (EC) was maximum near the pI. However, the hydrolysed isolate showed a greater EC, reaching a maximum at pH 3, which could be attributed to peptides of different size and net charge with no single pI. As the hydrophilic/lipophilic balance reached lower values as a result of the effect of pH, EC increased, suggesting that a relatively high hydrophobicity is needed to enhance the EC of soy proteins. The effect of pH on emulsion stability was opposite to that shown on EC, except for the hydrolysed isolate, as maximum instability was apparent near the pI, where electrostatic and steric repulsions between oil droplets are highly decreased. The effect of pH on emulsion stability was closely related to WAC and indicated that a high hydration of the interfacial film is necessary for increasing stability against creaming and flocculation. ©1996 Academic Press Limited.

Registro:

Documento: Artículo
Título:The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins
Autor:Elizalde, B.E.; Bartholomai, G.B.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Natl. de Invest. Cie. y Tec., 1428 Buenos Aires, Argentina
Palabras clave:Glycine max
Año:1996
Volumen:29
Número:4
Página de inicio:334
Página de fin:339
DOI: http://dx.doi.org/10.1006/fstl.1996.0050
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v29_n4_p334_Elizalde

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Citas:

---------- APA ----------
Elizalde, B.E., Bartholomai, G.B. & Pilosof, A.M.R. (1996) . The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins. LWT - Food Science and Technology, 29(4), 334-339.
http://dx.doi.org/10.1006/fstl.1996.0050
---------- CHICAGO ----------
Elizalde, B.E., Bartholomai, G.B., Pilosof, A.M.R. "The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins" . LWT - Food Science and Technology 29, no. 4 (1996) : 334-339.
http://dx.doi.org/10.1006/fstl.1996.0050
---------- MLA ----------
Elizalde, B.E., Bartholomai, G.B., Pilosof, A.M.R. "The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins" . LWT - Food Science and Technology, vol. 29, no. 4, 1996, pp. 334-339.
http://dx.doi.org/10.1006/fstl.1996.0050
---------- VANCOUVER ----------
Elizalde, B.E., Bartholomai, G.B., Pilosof, A.M.R. The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins. LWT - Food Sci. Technol. 1996;29(4):334-339.
http://dx.doi.org/10.1006/fstl.1996.0050