Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

dc.creatorAbirached, Cecilia
dc.creatorMedrano, Claudia Alejandra
dc.creatorMoyna, Patrick
dc.creatorAñon, Maria Cristina
dc.creatorPanizzolo, Luis Alberto
dc.date.accessioned2018-06-18T18:33:48Z
dc.date.accessioned2018-11-06T15:35:38Z
dc.date.available2018-06-18T18:33:48Z
dc.date.available2018-11-06T15:35:38Z
dc.date.created2018-06-18T18:33:48Z
dc.date.issued2015-02
dc.identifierAbirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-13
dc.identifier2164-5795
dc.identifierhttp://hdl.handle.net/11336/49059
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1898924
dc.description.abstractAbstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.
dc.languageeng
dc.publisherDavid Publishing Company
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.17265/2159-5828/2015.01.001
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectsoy proteins
dc.subjectfoams
dc.subjectgravitational drainage
dc.subjectOstwald ripening
dc.titleEffect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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