Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

Autores
Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Abstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
Fil: Medrano, Claudia Alejandra. Universidad de la República; Uruguay
Fil: Moyna, Patrick. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. 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: Panizzolo, Luis Alberto. Universidad de la República; Uruguay
Materia
soy proteins
foams
gravitational drainage
Ostwald ripening
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:11336/49059
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/49059
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Acid Treatment on Interfacial and Foam Properties of Soy ProteinsAbirached, CeciliaMedrano, Claudia AlejandraMoyna, PatrickAñon, Maria CristinaPanizzolo, Luis Albertosoy proteinsfoamsgravitational drainageOstwald ripeninghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Abstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.Fil: Abirached, Cecilia. Universidad de la República; UruguayFil: Medrano, Claudia Alejandra. Universidad de la República; UruguayFil: Moyna, Patrick. Universidad de la República; UruguayFil: Añon, Maria Cristina. 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: Panizzolo, Luis Alberto. Universidad de la República; UruguayDavid Publishing Company2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49059Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-132164-5795CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:22:02Zoai:ri.conicet.gov.ar:11336/49059instacron: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:34982025-09-10 13:22:02.905CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
spellingShingle Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
Abirached, Cecilia
soy proteins
foams
gravitational drainage
Ostwald ripening
title_short Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_full Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_fullStr Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_full_unstemmed Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
title_sort Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
dc.creator.none.fl_str_mv Abirached, Cecilia
Medrano, Claudia Alejandra
Moyna, Patrick
Añon, Maria Cristina
Panizzolo, Luis Alberto
author Abirached, Cecilia
author_facet Abirached, Cecilia
Medrano, Claudia Alejandra
Moyna, Patrick
Añon, Maria Cristina
Panizzolo, Luis Alberto
author_role author
author2 Medrano, Claudia Alejandra
Moyna, Patrick
Añon, Maria Cristina
Panizzolo, Luis Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv soy proteins
foams
gravitational drainage
Ostwald ripening
topic soy proteins
foams
gravitational drainage
Ostwald ripening
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Abstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.
Fil: Abirached, Cecilia. Universidad de la República; Uruguay
Fil: Medrano, Claudia Alejandra. Universidad de la República; Uruguay
Fil: Moyna, Patrick. Universidad de la República; Uruguay
Fil: Añon, Maria Cristina. 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: Panizzolo, Luis Alberto. Universidad de la República; Uruguay
description Abstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
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/11336/49059
Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-13
2164-5795
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49059
identifier_str_mv Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-13
2164-5795
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html
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 David Publishing Company
publisher.none.fl_str_mv David Publishing Company
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 12.48226

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