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Abstract:

Improving the foaming properties of sunflower protein could substantially expand its use in a variety of food products. The enzymatic hydrolysis of this protein would promote the increment of surface tension properties in a probed way as we previously studied. The objective of the work was to study the effect of enzymatic treated sunflower protein isolate (SP) on the foaming properties at different pH near the pI. Foaming properties were determined in a traditional way by whipping methods and also measured with a rheological approach, to correlate both manner of parameters obtained, as a secondary objective. We studied previously at pH7, that a limited enzymatic treatment substantially enhanced foaming properties of SP. In this study we investigated the effect of hydrolysis of SP on the foaming properties at different pHs surrounding the pI of the protein, as a potential use for others food applications. The results showed that solubility was increased as higher were the degree of hydrolysis. This, relates with a higher overrun or drainage rate at all pH studied in a different way, as a result of different protein content. The stability against collapse follows a slightly similar performance by compared with drainage stability due to another mechanism to carry out each phenomenon. The very good correlation between whipping and rheological methods, to study the foaming properties, results in a useful tool to analyze these parameters. © 2017 by the authors.

Registro:

Documento: Artículo
Título:Foaming behaviour of enzymatically modified sunflower protein in proximity to pI
Autor:Martínez, K.D.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Palabras clave:Foam; Foam stability; Hydrolysates; Protein; Rheology
Año:2017
Volumen:7
Número:1
Página de inicio:1883
Página de fin:1886
Título revista:Biointerface Research in Applied Chemistry
Título revista abreviado:Biointerface Res. Appl. Chem.
ISSN:20695837
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1883_Martinez

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Citas:

---------- APA ----------
Martínez, K.D. & Pilosof, A.M.R. (2017) . Foaming behaviour of enzymatically modified sunflower protein in proximity to pI. Biointerface Research in Applied Chemistry, 7(1), 1883-1886.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1883_Martinez [ ]
---------- CHICAGO ----------
Martínez, K.D., Pilosof, A.M.R. "Foaming behaviour of enzymatically modified sunflower protein in proximity to pI" . Biointerface Research in Applied Chemistry 7, no. 1 (2017) : 1883-1886.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1883_Martinez [ ]
---------- MLA ----------
Martínez, K.D., Pilosof, A.M.R. "Foaming behaviour of enzymatically modified sunflower protein in proximity to pI" . Biointerface Research in Applied Chemistry, vol. 7, no. 1, 2017, pp. 1883-1886.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1883_Martinez [ ]
---------- VANCOUVER ----------
Martínez, K.D., Pilosof, A.M.R. Foaming behaviour of enzymatically modified sunflower protein in proximity to pI. Biointerface Res. Appl. Chem. 2017;7(1):1883-1886.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1883_Martinez [ ]