Emulsifying properties of Hydrolysates isolated from soybean protein

dc.creatorPanizzolo, Luis Alberto
dc.creatorAñón, María Cristina
dc.date2015-03
dc.date2020-06-18T14:30:14Z
dc.date.accessioned2023-07-14T19:41:06Z
dc.date.available2023-07-14T19:41:06Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/98492
dc.identifierhttps://ri.conicet.gov.ar/11336/10567
dc.identifierhttp://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
dc.identifierissn:2327-2716
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7436278
dc.descriptionWe have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.formatapplication/pdf
dc.format223-233
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectQuímica
dc.subjectSoy proteins
dc.subjectEnzymatic hydrolysis
dc.subjectEmulsion properties
dc.titleEmulsifying properties of Hydrolysates isolated from soybean protein
dc.typeArticulo
dc.typeArticulo


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