Emulsifying properties of Hydrolysates isolated from soybean protein

Autores
Panizzolo, Luis Alberto; Añón, María Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Soy proteins
Enzymatic hydrolysis
Emulsion properties
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:10915/98492
Acceder
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network_name_str SEDICI (UNLP)
spelling Emulsifying properties of Hydrolysates isolated from soybean proteinPanizzolo, Luis AlbertoAñón, María CristinaQuímicaSoy proteinsEnzymatic hydrolysisEmulsion propertiesWe have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf223-233http://sedici.unlp.edu.ar/handle/10915/98492enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/10567info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24info:eu-repo/semantics/altIdentifier/issn/2327-2716info:eu-repo/semantics/altIdentifier/doi/10.11648/j.ijnfs.20150402.24info:eu-repo/semantics/altIdentifier/hdl/11336/10567info: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:UNLP2025-09-03T10:52:06Zoai:sedici.unlp.edu.ar:10915/98492Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 10:52:06.501SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Emulsifying properties of Hydrolysates isolated from soybean protein
title Emulsifying properties of Hydrolysates isolated from soybean protein
spellingShingle Emulsifying properties of Hydrolysates isolated from soybean protein
Panizzolo, Luis Alberto
Química
Soy proteins
Enzymatic hydrolysis
Emulsion properties
title_short Emulsifying properties of Hydrolysates isolated from soybean protein
title_full Emulsifying properties of Hydrolysates isolated from soybean protein
title_fullStr Emulsifying properties of Hydrolysates isolated from soybean protein
title_full_unstemmed Emulsifying properties of Hydrolysates isolated from soybean protein
title_sort Emulsifying properties of Hydrolysates isolated from soybean protein
dc.creator.none.fl_str_mv Panizzolo, Luis Alberto
Añón, María Cristina
author Panizzolo, Luis Alberto
author_facet Panizzolo, Luis Alberto
Añón, María Cristina
author_role author
author2 Añón, María Cristina
author2_role author
dc.subject.none.fl_str_mv Química
Soy proteins
Enzymatic hydrolysis
Emulsion properties
topic Química
Soy proteins
Enzymatic hydrolysis
Emulsion properties
dc.description.none.fl_txt_mv We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
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/10915/98492
url http://sedici.unlp.edu.ar/handle/10915/98492
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/11336/10567
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
info:eu-repo/semantics/altIdentifier/issn/2327-2716
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.ijnfs.20150402.24
info:eu-repo/semantics/altIdentifier/hdl/11336/10567
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
223-233
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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