Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties

Autores
Manassero, Carlos Alberto; Beaumal, Valérie; Vaudagna, Sergio Ramón; Speroni, Francisco; Anton, Marc
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
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:10915/140450
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/140450
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying PropertiesManassero, Carlos AlbertoBeaumal, ValérieVaudagna, Sergio RamónSperoni, FranciscoAnton, MarcBiologíaCiencias ExactasBridging flocculationEmulsion stabilityInterfacial protein concentrationCoalescenceSoybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2018-08-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2079-2093http://sedici.unlp.edu.ar/handle/10915/140450enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2164-8info:eu-repo/semantics/reference/hdl/10915/138155info: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:UNLP2025-09-29T11:32:07Zoai:sedici.unlp.edu.ar:10915/140450Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:08.06SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
spellingShingle Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
Manassero, Carlos Alberto
Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
title_short Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_full Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_fullStr Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_full_unstemmed Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
title_sort Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
dc.creator.none.fl_str_mv Manassero, Carlos Alberto
Beaumal, Valérie
Vaudagna, Sergio Ramón
Speroni, Francisco
Anton, Marc
author Manassero, Carlos Alberto
author_facet Manassero, Carlos Alberto
Beaumal, Valérie
Vaudagna, Sergio Ramón
Speroni, Francisco
Anton, Marc
author_role author
author2 Beaumal, Valérie
Vaudagna, Sergio Ramón
Speroni, Francisco
Anton, Marc
author2_role author
author
author
author
dc.subject.none.fl_str_mv Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
topic Biología
Ciencias Exactas
Bridging flocculation
Emulsion stability
Interfacial protein concentration
Coalescence
dc.description.none.fl_txt_mv Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation.
publishDate 2018
dc.date.none.fl_str_mv 2018-08-20
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/10915/140450
url http://sedici.unlp.edu.ar/handle/10915/140450
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2164-8
info:eu-repo/semantics/reference/hdl/10915/138155
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
2079-2093
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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