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

Autores
Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añón, María Cristina; Panizzolo, Luis Alberto
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Consejo Nacional de Investigaciones Científicas y Técnicas
Materia
Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
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:10915/96486
Acceder
id SEDICI_e79930bc251d07bb1d93ae90f0950f09
oai_identifier_str oai:sedici.unlp.edu.ar:10915/96486
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effect of Acid Treatment on Interfacial and Foam Properties of Soy ProteinsAbirached, CeciliaMedrano, Claudia AlejandraMoyna, PatrickAñón, María CristinaPanizzolo, Luis AlbertoIngeniería QuímicaSoy proteinsFoamsGravitational drainageOstwald ripeningThe 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosConsejo Nacional de Investigaciones Científicas y Técnicas2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1-13http://sedici.unlp.edu.ar/handle/10915/96486enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/49059info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.htmlinfo:eu-repo/semantics/altIdentifier/issn/2164-5795info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001info:eu-repo/semantics/altIdentifier/hdl/11336/49059info: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:UNLP2025-09-10T12:22:46Zoai:sedici.unlp.edu.ar:10915/96486Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-10 12:22:46.316SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ingeniería Química
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
Añón, María Cristina
Panizzolo, Luis Alberto
author Abirached, Cecilia
author_facet Abirached, Cecilia
Medrano, Claudia Alejandra
Moyna, Patrick
Añón, María Cristina
Panizzolo, Luis Alberto
author_role author
author2 Medrano, Claudia Alejandra
Moyna, Patrick
Añón, María Cristina
Panizzolo, Luis Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
topic Ingeniería Química
Soy proteins
Foams
Gravitational drainage
Ostwald ripening
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Consejo Nacional de Investigaciones Científicas y Técnicas
description 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
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/10915/96486
url http://sedici.unlp.edu.ar/handle/10915/96486
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/49059
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html
info:eu-repo/semantics/altIdentifier/issn/2164-5795
info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001
info:eu-repo/semantics/altIdentifier/hdl/11336/49059
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
1-13
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
_version_ 1842904248389468160
score 12.993085

Publicaciones similares