Synergistic Functionality Of Soybean 7s And 11s Fractions In Oil-in-water Emulsions: Effect Of Protein Heat Treatment

dc.creatorPerrechil
dc.creatorF. A.; Ramos
dc.creatorV. A.; Cunha
dc.creatorR. L.
dc.date2015-Nov
dc.date2016-06-07T13:33:44Z
dc.date2016-06-07T13:33:44Z
dc.date.accessioned2018-03-29T01:49:29Z
dc.date.available2018-03-29T01:49:29Z
dc.identifier
dc.identifierSynergistic 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.
dc.identifier1094-2912
dc.identifierWOS:000357869900005
dc.identifier10.1080/10942912.2014.999375
dc.identifierhttp://www.tandfonline.com/doi/abs/10.1080/10942912.2014.999375
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/243775
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1307473
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionOil-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.
dc.description18
dc.description11
dc.description
dc.description2593
dc.description2602
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [2007/58017-5)]
dc.descriptionCNPq [304611/2009-3, 473412/2009-8]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherTAYLOR & FRANCIS INC
dc.publisher
dc.publisherPHILADELPHIA
dc.relationINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.rightsembargo
dc.sourceWOS
dc.subjectHigh-pressure Treatment
dc.subjectTreated Soy Protein
dc.subjectEmulsifying Properties
dc.subjectStabilized Emulsions
dc.subjectMilk
dc.subjectGlobulins
dc.subjectInterface
dc.subjectGlycinin
dc.subjectSubunits
dc.subjectIsolate
dc.titleSynergistic Functionality Of Soybean 7s And 11s Fractions In Oil-in-water Emulsions: Effect Of Protein Heat Treatment
dc.typeArtículos de revistas


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