Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates

dc.creatorPalazolo, Gonzalo Gastón
dc.creatorSobral, Pablo A.
dc.creatorWagner, Jorge Ricardo
dc.date.accessioned2018-04-27T19:13:18Z
dc.date.available2018-04-27T19:13:18Z
dc.date.created2018-04-27T19:13:18Z
dc.date.issued2016-02
dc.identifierPalazolo, Gonzalo Gastón; Sobral, Pablo A.; Wagner, Jorge Ricardo; Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates; Taylor & Francis; International Journal Of Food Properties; 19; 10; 2-2016; 2322-2337
dc.identifier1094-2912
dc.identifierhttp://hdl.handle.net/11336/43700
dc.identifier1532-2386
dc.identifierCONICET Digital
dc.identifierCONICET
dc.description.abstractThe freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
dc.languageeng
dc.publisherTaylor & Francis
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/10942912.2015.1126724
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2015.1126724
dc.rightshttps://creativecommons.org/licenses/by-nc/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCryoprotectant
dc.subjectFreeze-Thaw Stability
dc.subjectO/W Emulsions
dc.subjectSoy Protein Isolates
dc.subjectSample Aging
dc.titleImpact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


Este ítem pertenece a la siguiente institución