Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations

Autores
Martínez, Karina Dafne; Pilosof, Ana Maria Renata
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Protein
Hydrolysates
Polysaccharides
Foams
Protein
Polysaccharides
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:11336/33478
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinationsMartínez, Karina DafnePilosof, Ana Maria RenataProteinHydrolysatesPolysaccharidesFoamsProteinPolysaccharideshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaScience PostPrint2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33478Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations; Science PostPrint; Science PostPrint; 1; 1; 4-2014; 1-5; e000182187-9834CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.14340/spp.2014.04A0002info:eu-repo/semantics/altIdentifier/url/http://www.spp-j.com/spp/1-1/spp.2014.04A0002#sthash.TO30xmjV.dpbsinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:17Zoai:ri.conicet.gov.ar:11336/33478instacron: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 10:01:18.24CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
title Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
spellingShingle Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
Martínez, Karina Dafne
Protein
Hydrolysates
Polysaccharides
Foams
Protein
Polysaccharides
title_short Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
title_full Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
title_fullStr Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
title_full_unstemmed Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
title_sort Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
dc.creator.none.fl_str_mv Martínez, Karina Dafne
Pilosof, Ana Maria Renata
author Martínez, Karina Dafne
author_facet Martínez, Karina Dafne
Pilosof, Ana Maria Renata
author_role author
author2 Pilosof, Ana Maria Renata
author2_role author
dc.subject.none.fl_str_mv Protein
Hydrolysates
Polysaccharides
Foams
Protein
Polysaccharides
topic Protein
Hydrolysates
Polysaccharides
Foams
Protein
Polysaccharides
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
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/11336/33478
Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations; Science PostPrint; Science PostPrint; 1; 1; 4-2014; 1-5; e00018
2187-9834
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33478
identifier_str_mv Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations; Science PostPrint; Science PostPrint; 1; 1; 4-2014; 1-5; e00018
2187-9834
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.14340/spp.2014.04A0002
info:eu-repo/semantics/altIdentifier/url/http://www.spp-j.com/spp/1-1/spp.2014.04A0002#sthash.TO30xmjV.dpbs
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
application/pdf
dc.publisher.none.fl_str_mv Science PostPrint
publisher.none.fl_str_mv Science PostPrint
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_ 1842269688566906880
score 13.13397

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