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Abstract:

The objective of the work was to study the effect of dynamic high-pressure homogenization (HPH) on the interfacial and foaming properties of soy protein isolate (SP) and surface-active polysaccharides (E4M and E15) with different molecular weight.SP was dispersed with water (2% w/v) together with the polysaccharides (0.3% w/v) and subjected to high-pressure from 0 to 300. MPa, in 100. MPa intervals. After treatment, foam overrun by whipping method, viscosity, particle size distribution and surface pressure at 48. s of drop formation time, of systems were measured.The effect of HPH of these systems on foam overrun was not directly relation with the effect on the surface pressure at short adsorption time. The viscosity decrease may be explained some of the foaming results together with interfacial performance at longer adsorption time than 48. s which depend on the system and level of pressure applied.According to the polysaccharide used in this work, interactions between SP and polysaccharides apparently favour the foam overrun on untreated mixed systems; this effect was promoted using HPH particularly in the case of E15 at 300. MPa. The effect of SP-E4M was less pronounced from the one observed for E15. Thus, the molecular weight of polysaccharides is a very important factor of interaction with soy protein isolate under these conditions of high-pressure homogenization. © 2011 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
Autor:Martínez, K.D.; Ganesan, V.; Pilosof, A.M.R.; Harte, F.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Food Science and Technology Department, The University of Tennessee, 2605 River Drive, 100 FSPB, Knoxville, TN 37996-4539, United States
Palabras clave:Foamability; High-pressure homogenization; Interfacial properties; Polysaccharides; Soy protein isolate; Glycine max
Año:2011
Volumen:25
Número:6
Página de inicio:1640
Página de fin:1645
DOI: http://dx.doi.org/10.1016/j.foodhyd.2011.02.013
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v25_n6_p1640_Martinez

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Citas:

---------- APA ----------
Martínez, K.D., Ganesan, V., Pilosof, A.M.R. & Harte, F.M. (2011) . Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems. Food Hydrocolloids, 25(6), 1640-1645.
http://dx.doi.org/10.1016/j.foodhyd.2011.02.013
---------- CHICAGO ----------
Martínez, K.D., Ganesan, V., Pilosof, A.M.R., Harte, F.M. "Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems" . Food Hydrocolloids 25, no. 6 (2011) : 1640-1645.
http://dx.doi.org/10.1016/j.foodhyd.2011.02.013
---------- MLA ----------
Martínez, K.D., Ganesan, V., Pilosof, A.M.R., Harte, F.M. "Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems" . Food Hydrocolloids, vol. 25, no. 6, 2011, pp. 1640-1645.
http://dx.doi.org/10.1016/j.foodhyd.2011.02.013
---------- VANCOUVER ----------
Martínez, K.D., Ganesan, V., Pilosof, A.M.R., Harte, F.M. Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems. Food Hydrocolloids. 2011;25(6):1640-1645.
http://dx.doi.org/10.1016/j.foodhyd.2011.02.013