Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates

Autores
Palazolo, Gonzalo Gastón; Sobral, Pablo Antonio; Wagner, Jorge Ricardo
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Freeze-thaw stability of oil-in-water emulsions prepared with native or thermally-denatured soy isolates (NSI and DSI, respectively) as the sole emulsifier and sunflower oil (φ = 0.25) has been examined at various protein concentrations (0.5, 1.0 and 2.0%. w/v), comparatively with sodium caseinate (SC). The freeze-thaw stability was assessed by measurements of particle size, oiling off and gravitational separation after isothermal storage at -20°C for 24. h and further thawing. The oil phase remained in liquid state and the amount of ice formed was similar (>97%) whatever the sample type and protein concentration. At 0.5%, NSI and DSI emulsions where highly unstable, exhibiting a coagulated cream layer with appreciable oiling off (>25%), whereas those prepared with SC were more stable, due to their initial lower flocculation degree (FD %) and particle size. For all emulsions, the increase of protein concentration (0.5-2.0%. w/v) improves the freeze-thaw stability as a consequence of a decrease of initial FD %. At 2.0%, where is enough protein to cover the interface, a lower coalescence stability of NSI emulsion respect to those prepared with NSI was observed after freeze-thawing. This result can be attributed to the high tendency to aggregation of native soy globulins at subzero temperatures. Notwithstanding this, unlike the SC emulsions, the formation of new flocs in soy isolates-stabilized emulsions during freeze-thawing cannot be totally controlled.
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sobral, Pablo Antonio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
FREEZE-THAWING
O/W EMULSIONS
SOY PROTEIN ISOLATES
STABILITY
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:11336/189695
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/189695
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolatesPalazolo, Gonzalo GastónSobral, Pablo AntonioWagner, Jorge RicardoFREEZE-THAWINGO/W EMULSIONSSOY PROTEIN ISOLATESSTABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Freeze-thaw stability of oil-in-water emulsions prepared with native or thermally-denatured soy isolates (NSI and DSI, respectively) as the sole emulsifier and sunflower oil (φ = 0.25) has been examined at various protein concentrations (0.5, 1.0 and 2.0%. w/v), comparatively with sodium caseinate (SC). The freeze-thaw stability was assessed by measurements of particle size, oiling off and gravitational separation after isothermal storage at -20°C for 24. h and further thawing. The oil phase remained in liquid state and the amount of ice formed was similar (>97%) whatever the sample type and protein concentration. At 0.5%, NSI and DSI emulsions where highly unstable, exhibiting a coagulated cream layer with appreciable oiling off (>25%), whereas those prepared with SC were more stable, due to their initial lower flocculation degree (FD %) and particle size. For all emulsions, the increase of protein concentration (0.5-2.0%. w/v) improves the freeze-thaw stability as a consequence of a decrease of initial FD %. At 2.0%, where is enough protein to cover the interface, a lower coalescence stability of NSI emulsion respect to those prepared with NSI was observed after freeze-thawing. This result can be attributed to the high tendency to aggregation of native soy globulins at subzero temperatures. Notwithstanding this, unlike the SC emulsions, the formation of new flocs in soy isolates-stabilized emulsions during freeze-thawing cannot be totally controlled.Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sobral, Pablo Antonio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2011-04info: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/11336/189695Palazolo, Gonzalo Gastón; Sobral, Pablo Antonio; Wagner, Jorge Ricardo; Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates; Elsevier; Food Hydrocolloids; 25; 3; 4-2011; 398-4090268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X10001463info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:27Zoai:ri.conicet.gov.ar:11336/189695instacron: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:34982025-09-29 09:38:27.393CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
title Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
spellingShingle Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
Palazolo, Gonzalo Gastón
FREEZE-THAWING
O/W EMULSIONS
SOY PROTEIN ISOLATES
STABILITY
title_short Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
title_full Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
title_fullStr Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
title_full_unstemmed Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
title_sort Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates
dc.creator.none.fl_str_mv Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge Ricardo
author Palazolo, Gonzalo Gastón
author_facet Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge Ricardo
author_role author
author2 Sobral, Pablo Antonio
Wagner, Jorge Ricardo
author2_role author
author
dc.subject.none.fl_str_mv FREEZE-THAWING
O/W EMULSIONS
SOY PROTEIN ISOLATES
STABILITY
topic FREEZE-THAWING
O/W EMULSIONS
SOY PROTEIN ISOLATES
STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Freeze-thaw stability of oil-in-water emulsions prepared with native or thermally-denatured soy isolates (NSI and DSI, respectively) as the sole emulsifier and sunflower oil (φ = 0.25) has been examined at various protein concentrations (0.5, 1.0 and 2.0%. w/v), comparatively with sodium caseinate (SC). The freeze-thaw stability was assessed by measurements of particle size, oiling off and gravitational separation after isothermal storage at -20°C for 24. h and further thawing. The oil phase remained in liquid state and the amount of ice formed was similar (>97%) whatever the sample type and protein concentration. At 0.5%, NSI and DSI emulsions where highly unstable, exhibiting a coagulated cream layer with appreciable oiling off (>25%), whereas those prepared with SC were more stable, due to their initial lower flocculation degree (FD %) and particle size. For all emulsions, the increase of protein concentration (0.5-2.0%. w/v) improves the freeze-thaw stability as a consequence of a decrease of initial FD %. At 2.0%, where is enough protein to cover the interface, a lower coalescence stability of NSI emulsion respect to those prepared with NSI was observed after freeze-thawing. This result can be attributed to the high tendency to aggregation of native soy globulins at subzero temperatures. Notwithstanding this, unlike the SC emulsions, the formation of new flocs in soy isolates-stabilized emulsions during freeze-thawing cannot be totally controlled.
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sobral, Pablo Antonio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Freeze-thaw stability of oil-in-water emulsions prepared with native or thermally-denatured soy isolates (NSI and DSI, respectively) as the sole emulsifier and sunflower oil (φ = 0.25) has been examined at various protein concentrations (0.5, 1.0 and 2.0%. w/v), comparatively with sodium caseinate (SC). The freeze-thaw stability was assessed by measurements of particle size, oiling off and gravitational separation after isothermal storage at -20°C for 24. h and further thawing. The oil phase remained in liquid state and the amount of ice formed was similar (>97%) whatever the sample type and protein concentration. At 0.5%, NSI and DSI emulsions where highly unstable, exhibiting a coagulated cream layer with appreciable oiling off (>25%), whereas those prepared with SC were more stable, due to their initial lower flocculation degree (FD %) and particle size. For all emulsions, the increase of protein concentration (0.5-2.0%. w/v) improves the freeze-thaw stability as a consequence of a decrease of initial FD %. At 2.0%, where is enough protein to cover the interface, a lower coalescence stability of NSI emulsion respect to those prepared with NSI was observed after freeze-thawing. This result can be attributed to the high tendency to aggregation of native soy globulins at subzero temperatures. Notwithstanding this, unlike the SC emulsions, the formation of new flocs in soy isolates-stabilized emulsions during freeze-thawing cannot be totally controlled.
publishDate 2011
dc.date.none.fl_str_mv 2011-04
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/11336/189695
Palazolo, Gonzalo Gastón; Sobral, Pablo Antonio; Wagner, Jorge Ricardo; Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates; Elsevier; Food Hydrocolloids; 25; 3; 4-2011; 398-409
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/189695
identifier_str_mv Palazolo, Gonzalo Gastón; Sobral, Pablo Antonio; Wagner, Jorge Ricardo; Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally denatured soybean isolates; Elsevier; Food Hydrocolloids; 25; 3; 4-2011; 398-409
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X10001463
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.008
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 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 13.070432

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