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Abstract:

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.

Registro:

Documento: Artículo
Título:Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
Autor:Martínez, K.D.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Gelation; Hydrolysates; Polysaccharides; Response surface methodology; Soy protein; Glycine max
Año:2013
Volumen:3
Página de inicio:19
Página de fin:28
DOI: http://dx.doi.org/10.1016/j.fbio.2013.04.008
Título revista:Food Bioscience
Título revista abreviado:Food BioSci.
ISSN:22124292
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_22124292_v3_n_p19_Martinez

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Citas:

---------- APA ----------
Martínez, K.D. & Pilosof, A.M.R. (2013) . Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology. Food Bioscience, 3, 19-28.
http://dx.doi.org/10.1016/j.fbio.2013.04.008
---------- CHICAGO ----------
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" . Food Bioscience 3 (2013) : 19-28.
http://dx.doi.org/10.1016/j.fbio.2013.04.008
---------- MLA ----------
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" . Food Bioscience, vol. 3, 2013, pp. 19-28.
http://dx.doi.org/10.1016/j.fbio.2013.04.008
---------- VANCOUVER ----------
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. Food BioSci. 2013;3:19-28.
http://dx.doi.org/10.1016/j.fbio.2013.04.008