info:eu-repo/semantics/article
Rheological properties of emulsions containing modified soy protein isolates
Fecha
2003-06Registro en:
Puppo, Maria Cecilia; Sorgentini, Hernán Antonio Ernesto; Añon, Maria Cristina; Rheological properties of emulsions containing modified soy protein isolates; Springer; Journal of the American Oil Chemists Society; 80; 6; 6-2003; 605-611
0003-021X
1558-9331
CONICET Digital
CONICET
Autor
Puppo, Maria Cecilia
Sorgentini, Hernán Antonio Ernesto
Añon, Maria Cristina
Resumen
The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity. TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions with adequate consistency and elasticity.