Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology

Autores
Martínez, Karina Dafne; Pilosof, Ana Maria Renata
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied.
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
GELATION
HYDROLYSATES
POLYSACCHARIDES
RESPONSE SURFACE METHODOLOGY
SOY PROTEIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/84492
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodologyMartínez, Karina DafnePilosof, Ana Maria RenataGELATIONHYDROLYSATESPOLYSACCHARIDESRESPONSE SURFACE METHODOLOGYSOY PROTEINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied.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; ArgentinaElsevier2013-06info: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/11336/84492Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology; Elsevier; Food Bioscience; 3; 6-2013; 19-282212-4292CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2013.04.008info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2212429213000345info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:50:54Zoai:ri.conicet.gov.ar:11336/84492instacron: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:34982025-10-15 14:50:55.024CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
title Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
spellingShingle Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
Martínez, Karina Dafne
GELATION
HYDROLYSATES
POLYSACCHARIDES
RESPONSE SURFACE METHODOLOGY
SOY PROTEIN
title_short Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
title_full Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
title_fullStr Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
title_full_unstemmed Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
title_sort Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
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 GELATION
HYDROLYSATES
POLYSACCHARIDES
RESPONSE SURFACE METHODOLOGY
SOY PROTEIN
topic GELATION
HYDROLYSATES
POLYSACCHARIDES
RESPONSE SURFACE METHODOLOGY
SOY PROTEIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied.
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 The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
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/11336/84492
Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology; Elsevier; Food Bioscience; 3; 6-2013; 19-28
2212-4292
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84492
identifier_str_mv Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology; Elsevier; Food Bioscience; 3; 6-2013; 19-28
2212-4292
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2013.04.008
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2212429213000345
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.22299

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