Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions

Autores
Scuriatti, María Paula; Tomás, Mabel Cristina; Wagner, Jorge
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soybean protein isolates and phospholipids present specific surface properties with synergistic or antagonistic effects on emulsion stability. Oil-in-water emulsions (25∶75 w/w) were prepared using native and denatured soybean isolates (NSI and DSI, respectively) with the addition of phosphatidylcholine (PC) (protein/PC ratio 100∶1 to 10∶1). The effect of ionic strength was also studied by adding sodium chloride (0–100 mM) to the aqueous phase. Analysis of NSI/PC and DSI/PC emulsions showed that the creaming rate diminished upon addition of PC, with the creamed phase showing more stability than those of the control systems. In DSI/PC systems, the coalescence process was partially controlled, as evidenced by a decrease in the size of oil droplets. Both systems were altered by the presence of sodium chloride, with an increase in the creaming rate attributable to flocculation and the coalescence of droplets. Under these conditions, DSI/PC emulsions exhibited a stronger protein-phospholipid interaction than those of NSI/PC.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Oil-in-water (O/W) emulsion stability
Phosphatidylcholine
Protein–phospholipid interaction
Soybean isolates
Vertical scan analyze
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/144025
Acceder
id SEDICI_4e0bf600432c6823ab87055be7b09013
oai_identifier_str oai:sedici.unlp.edu.ar:10915/144025
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsionsScuriatti, María PaulaTomás, Mabel CristinaWagner, JorgeQuímicaOil-in-water (O/W) emulsion stabilityPhosphatidylcholineProtein–phospholipid interactionSoybean isolatesVertical scan analyzeSoybean protein isolates and phospholipids present specific surface properties with synergistic or antagonistic effects on emulsion stability. Oil-in-water emulsions (25∶75 w/w) were prepared using native and denatured soybean isolates (NSI and DSI, respectively) with the addition of phosphatidylcholine (PC) (protein/PC ratio 100∶1 to 10∶1). The effect of ionic strength was also studied by adding sodium chloride (0–100 mM) to the aqueous phase. Analysis of NSI/PC and DSI/PC emulsions showed that the creaming rate diminished upon addition of PC, with the creamed phase showing more stability than those of the control systems. In DSI/PC systems, the coalescence process was partially controlled, as evidenced by a decrease in the size of oil droplets. Both systems were altered by the presence of sodium chloride, with an increase in the creaming rate attributable to flocculation and the coalescence of droplets. Under these conditions, DSI/PC emulsions exhibited a stronger protein-phospholipid interaction than those of NSI/PC.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2003-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1093-1100http://sedici.unlp.edu.ar/handle/10915/144025enginfo:eu-repo/semantics/altIdentifier/issn/0003-021Xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-003-0825-7info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:13:26Zoai:sedici.unlp.edu.ar:10915/144025Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:13:26.357SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
title Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
spellingShingle Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
Scuriatti, María Paula
Química
Oil-in-water (O/W) emulsion stability
Phosphatidylcholine
Protein–phospholipid interaction
Soybean isolates
Vertical scan analyze
title_short Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
title_full Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
title_fullStr Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
title_full_unstemmed Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
title_sort Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions
dc.creator.none.fl_str_mv Scuriatti, María Paula
Tomás, Mabel Cristina
Wagner, Jorge
author Scuriatti, María Paula
author_facet Scuriatti, María Paula
Tomás, Mabel Cristina
Wagner, Jorge
author_role author
author2 Tomás, Mabel Cristina
Wagner, Jorge
author2_role author
author
dc.subject.none.fl_str_mv Química
Oil-in-water (O/W) emulsion stability
Phosphatidylcholine
Protein–phospholipid interaction
Soybean isolates
Vertical scan analyze
topic Química
Oil-in-water (O/W) emulsion stability
Phosphatidylcholine
Protein–phospholipid interaction
Soybean isolates
Vertical scan analyze
dc.description.none.fl_txt_mv Soybean protein isolates and phospholipids present specific surface properties with synergistic or antagonistic effects on emulsion stability. Oil-in-water emulsions (25∶75 w/w) were prepared using native and denatured soybean isolates (NSI and DSI, respectively) with the addition of phosphatidylcholine (PC) (protein/PC ratio 100∶1 to 10∶1). The effect of ionic strength was also studied by adding sodium chloride (0–100 mM) to the aqueous phase. Analysis of NSI/PC and DSI/PC emulsions showed that the creaming rate diminished upon addition of PC, with the creamed phase showing more stability than those of the control systems. In DSI/PC systems, the coalescence process was partially controlled, as evidenced by a decrease in the size of oil droplets. Both systems were altered by the presence of sodium chloride, with an increase in the creaming rate attributable to flocculation and the coalescence of droplets. Under these conditions, DSI/PC emulsions exhibited a stronger protein-phospholipid interaction than those of NSI/PC.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Soybean protein isolates and phospholipids present specific surface properties with synergistic or antagonistic effects on emulsion stability. Oil-in-water emulsions (25∶75 w/w) were prepared using native and denatured soybean isolates (NSI and DSI, respectively) with the addition of phosphatidylcholine (PC) (protein/PC ratio 100∶1 to 10∶1). The effect of ionic strength was also studied by adding sodium chloride (0–100 mM) to the aqueous phase. Analysis of NSI/PC and DSI/PC emulsions showed that the creaming rate diminished upon addition of PC, with the creamed phase showing more stability than those of the control systems. In DSI/PC systems, the coalescence process was partially controlled, as evidenced by a decrease in the size of oil droplets. Both systems were altered by the presence of sodium chloride, with an increase in the creaming rate attributable to flocculation and the coalescence of droplets. Under these conditions, DSI/PC emulsions exhibited a stronger protein-phospholipid interaction than those of NSI/PC.
publishDate 2003
dc.date.none.fl_str_mv 2003-11-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/144025
url http://sedici.unlp.edu.ar/handle/10915/144025
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0003-021X
info:eu-repo/semantics/altIdentifier/issn/1558-9331
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-003-0825-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1093-1100
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.982451

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