Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions

Autores
Palazolo, Gonzalo Gastón; Sorgentini, Delia A.; Wagner, Jorge
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Química
Creaming stability
droplet size
flocculate
interfacial behavior
oil-in-water emulsions
whey soy proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/135109
Acceder
id SEDICI_92f06af08474f08bd62b1896bf0affd5
oai_identifier_str oai:sedici.unlp.edu.ar:10915/135109
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsionsPalazolo, Gonzalo GastónSorgentini, Delia A.Wagner, JorgeCiencias ExactasQuímicaCreaming stabilitydroplet sizeflocculateinterfacial behavioroil-in-water emulsionswhey soy proteinsIn this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2004-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf625-632http://sedici.unlp.edu.ar/handle/10915/135109enginfo:eu-repo/semantics/altIdentifier/issn/0003-021xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-004-953-0info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-10T12:34:26Zoai:sedici.unlp.edu.ar:10915/135109Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-10 12:34:26.465SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
spellingShingle Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
Palazolo, Gonzalo Gastón
Ciencias Exactas
Química
Creaming stability
droplet size
flocculate
interfacial behavior
oil-in-water emulsions
whey soy proteins
title_short Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_full Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_fullStr Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_full_unstemmed Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_sort Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
dc.creator.none.fl_str_mv Palazolo, Gonzalo Gastón
Sorgentini, Delia A.
Wagner, Jorge
author Palazolo, Gonzalo Gastón
author_facet Palazolo, Gonzalo Gastón
Sorgentini, Delia A.
Wagner, Jorge
author_role author
author2 Sorgentini, Delia A.
Wagner, Jorge
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Química
Creaming stability
droplet size
flocculate
interfacial behavior
oil-in-water emulsions
whey soy proteins
topic Ciencias Exactas
Química
Creaming stability
droplet size
flocculate
interfacial behavior
oil-in-water emulsions
whey soy proteins
dc.description.none.fl_txt_mv In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.
publishDate 2004
dc.date.none.fl_str_mv 2004-07-01
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/10915/135109
url http://sedici.unlp.edu.ar/handle/10915/135109
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/s11746-004-953-0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
625-632
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 12.993085

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