Foaming properties of soy protein isolate hydrolysates

Autores
Panizzolo, Luis Alberto; Añon, Maria Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
Fil: Panizzolo, Luis Alberto. Universidad de la Republica; Uruguay
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Soy proteins
Enzymatic hydrolysis
Foaming properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/12083
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/12083
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Foaming properties of soy protein isolate hydrolysatesPanizzolo, Luis AlbertoAñon, Maria CristinaSoy proteinsEnzymatic hydrolysisFoaming propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).Fil: Panizzolo, Luis Alberto. Universidad de la Republica; UruguayFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaScience Publishing Group2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12083Panizzolo, Luis Alberto; Añon, Maria Cristina; Foaming properties of soy protein isolate hydrolysates; Science Publishing Group; Journal of Food and Nutrition Sciences; 3; 1; 1-2015; 1-92330-7293enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11info:eu-repo/semantics/altIdentifier/doi/10.11648/j.jfns.20150301.11info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:22Zoai:ri.conicet.gov.ar:11336/12083instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:22.699CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Foaming properties of soy protein isolate hydrolysates
title Foaming properties of soy protein isolate hydrolysates
spellingShingle Foaming properties of soy protein isolate hydrolysates
Panizzolo, Luis Alberto
Soy proteins
Enzymatic hydrolysis
Foaming properties
title_short Foaming properties of soy protein isolate hydrolysates
title_full Foaming properties of soy protein isolate hydrolysates
title_fullStr Foaming properties of soy protein isolate hydrolysates
title_full_unstemmed Foaming properties of soy protein isolate hydrolysates
title_sort Foaming properties of soy protein isolate hydrolysates
dc.creator.none.fl_str_mv Panizzolo, Luis Alberto
Añon, Maria Cristina
author Panizzolo, Luis Alberto
author_facet Panizzolo, Luis Alberto
Añon, Maria Cristina
author_role author
author2 Añon, Maria Cristina
author2_role author
dc.subject.none.fl_str_mv Soy proteins
Enzymatic hydrolysis
Foaming properties
topic Soy proteins
Enzymatic hydrolysis
Foaming properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
Fil: Panizzolo, Luis Alberto. Universidad de la Republica; Uruguay
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/12083
Panizzolo, Luis Alberto; Añon, Maria Cristina; Foaming properties of soy protein isolate hydrolysates; Science Publishing Group; Journal of Food and Nutrition Sciences; 3; 1; 1-2015; 1-9
2330-7293
url http://hdl.handle.net/11336/12083
identifier_str_mv Panizzolo, Luis Alberto; Añon, Maria Cristina; Foaming properties of soy protein isolate hydrolysates; Science Publishing Group; Journal of Food and Nutrition Sciences; 3; 1; 1-2015; 1-9
2330-7293
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.jfns.20150301.11
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science Publishing Group
publisher.none.fl_str_mv Science Publishing Group
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269154389786624
score 13.13397

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