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Abstract:

The objective of the work was to study foaming properties (foam overrun, drainage rate and collapse stability) of soy protein and their hydrolysates as affected by polysaccharides. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates of 0.4, 5.0 and 5.2% degree of hydrolysis (DH) were produced by an enzymatic reaction. The polysaccharides added were xanthan, λ and κ-carrageenan, guar, locust bean gum and hydroxypropylmethylcelluloses as surface-active polysaccharides.The effect of polysaccharides addition on foaming properties depended in a complicated way on the degree of hydrolysis of protein, surface-activity of polysaccharide, concentration of both macromolecules, contribution of polysaccharide consistency to bulk viscosity and interfacial interactions between biopolymers. However, through cluster analysis the best combination of protein/polysaccharide to obtain defined foaming properties could be determined for an eventual industrial application. © 2011 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
Autor:Martínez, K.D.; Farías, M.E.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, Rutas 5 y 7, Luján 6700, Buenos Aires, Argentina
Palabras clave:Cluster analysis; Foam; Hydrolysates; Polysaccharides; Soy protein; Cyamopsis tetragonoloba; Glycine max
Año:2011
Volumen:25
Número:7
Página de inicio:1667
Página de fin:1676
DOI: http://dx.doi.org/10.1016/j.foodhyd.2011.03.005
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v25_n7_p1667_Martinez

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Citas:

---------- APA ----------
Martínez, K.D., Farías, M.E. & Pilosof, A.M.R. (2011) . Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis. Food Hydrocolloids, 25(7), 1667-1676.
http://dx.doi.org/10.1016/j.foodhyd.2011.03.005
---------- CHICAGO ----------
Martínez, K.D., Farías, M.E., Pilosof, A.M.R. "Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis" . Food Hydrocolloids 25, no. 7 (2011) : 1667-1676.
http://dx.doi.org/10.1016/j.foodhyd.2011.03.005
---------- MLA ----------
Martínez, K.D., Farías, M.E., Pilosof, A.M.R. "Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis" . Food Hydrocolloids, vol. 25, no. 7, 2011, pp. 1667-1676.
http://dx.doi.org/10.1016/j.foodhyd.2011.03.005
---------- VANCOUVER ----------
Martínez, K.D., Farías, M.E., Pilosof, A.M.R. Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis. Food Hydrocolloids. 2011;25(7):1667-1676.
http://dx.doi.org/10.1016/j.foodhyd.2011.03.005