Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Autores
Sobral, Pablo Antonio; Henao Ossa, Johan Sebastian; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifiers in different systems.
Fil: Sobral, Pablo Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Henao Ossa, Johan Sebastian. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ISOLATED PROTEINS
O/W EMULSIONS
SOY-WHEY
STABILITY
TOFU-WHEY
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:11336/176053
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/176053
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated ProteinsSobral, Pablo AntonioHenao Ossa, Johan SebastianPalazolo, Gonzalo GastónWagner, Jorge RicardoISOLATED PROTEINSO/W EMULSIONSSOY-WHEYSTABILITYTOFU-WHEYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifiers in different systems.Fil: Sobral, Pablo Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Henao Ossa, Johan Sebastian. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaPolish Academy of Sciences2018-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/176053Sobral, Pablo Antonio; Henao Ossa, Johan Sebastian; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins; Polish Academy of Sciences; Polish Journal of Food and Nutrition Sciences; 68; 4; 4-2018; 347-3581230-03222083-6007CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://journal.pan.olsztyn.pl/?p=info:eu-repo/semantics/altIdentifier/doi/10.1515/pjfns-2018-0008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:55Zoai:ri.conicet.gov.ar:11336/176053instacron: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 10:07:55.495CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
title Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
spellingShingle Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
Sobral, Pablo Antonio
ISOLATED PROTEINS
O/W EMULSIONS
SOY-WHEY
STABILITY
TOFU-WHEY
title_short Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
title_full Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
title_fullStr Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
title_full_unstemmed Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
title_sort Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
dc.creator.none.fl_str_mv Sobral, Pablo Antonio
Henao Ossa, Johan Sebastian
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author Sobral, Pablo Antonio
author_facet Sobral, Pablo Antonio
Henao Ossa, Johan Sebastian
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author_role author
author2 Henao Ossa, Johan Sebastian
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author2_role author
author
author
dc.subject.none.fl_str_mv ISOLATED PROTEINS
O/W EMULSIONS
SOY-WHEY
STABILITY
TOFU-WHEY
topic ISOLATED PROTEINS
O/W EMULSIONS
SOY-WHEY
STABILITY
TOFU-WHEY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifiers in different systems.
Fil: Sobral, Pablo Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Henao Ossa, Johan Sebastian. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifiers in different systems.
publishDate 2018
dc.date.none.fl_str_mv 2018-04
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/11336/176053
Sobral, Pablo Antonio; Henao Ossa, Johan Sebastian; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins; Polish Academy of Sciences; Polish Journal of Food and Nutrition Sciences; 68; 4; 4-2018; 347-358
1230-0322
2083-6007
CONICET Digital
CONICET
url http://hdl.handle.net/11336/176053
identifier_str_mv Sobral, Pablo Antonio; Henao Ossa, Johan Sebastian; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins; Polish Academy of Sciences; Polish Journal of Food and Nutrition Sciences; 68; 4; 4-2018; 347-358
1230-0322
2083-6007
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://journal.pan.olsztyn.pl/?p=
info:eu-repo/semantics/altIdentifier/doi/10.1515/pjfns-2018-0008
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 Polish Academy of Sciences
publisher.none.fl_str_mv Polish Academy of Sciences
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
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score 13.13397

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