Artículos de revistas
Synergistic Functionality Of Soybean 7s And 11s Fractions In Oil-in-water Emulsions: Effect Of Protein Heat Treatment
Registro en:
Synergistic Functionality Of Soybean 7s And 11s Fractions In Oil-in-water Emulsions: Effect Of Protein Heat Treatment. Taylor & Francis Inc, v. 18, p. 2593-2602 Nov-2015.
1094-2912
WOS:000357869900005
10.1080/10942912.2014.999375
Autor
Perrechil
F. A.; Ramos
V. A.; Cunha
R. L.
Institución
Resumen
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Oil-in-water emulsions stabilized by different concentrations of two fractions (7S and 11S) of soy protein, with or without heat treatment at 70 or 90 degrees C, were investigated. Emulsions stabilized by 7S showed smaller droplets than those containing 11S. Moreover, emulsions stabilized by heat treated mixtures enriched in 11S produced gel after high pressure homogenization. Emulsions produced from 75% of 7S and 25% of 11S without or with heat treatment at 70 degrees C showed the smallest droplets, indicating a synergistic effect between them. Thus, the combination between 7S and 11S has a great potential to be used as natural emulsifier in food-grade emulsions. 18 11
2593 2602 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) FAPESP [2007/58017-5)] CNPq [304611/2009-3, 473412/2009-8]