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

Journal of Food Science and Engineering 2015年第1期5卷 1-13页

作者： cecilia abirached Claudia Alejandra Medrano Patrick Moyna Maria Cristina Anon Luis Alberto Panizzolo Departamento de Ciencia y Tecnologia de los Alimentos Facultad de Quimica Universidad de la Republica Montevideo 11800 Uruguay Food Criotechnology Research and Development Center (CCT-UNLP) School of Exact Sciences National University of La Plata(UNLP) La Plata 1900 Argentina

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 interracial 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 interracial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.

关键词： Soy proteins foams gravitational drainage Ostwald ripening.

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Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates

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Journal of Food Science and Engineering 2012年第7期2卷 376-381页

作者： cecilia abirached Claudia Alejandra Medrano Aria Claudia Araujo Patrick Moyna Maria Cristina Anon Luis Alberto Panizzolo Food Science and Technology Departament Facultad de Quimica Universidad de la Republiea Montevideo 11800 Uruguay DEPTEQ Facultad de Quimica Universidad de la Republica Montevideo 11800 Uruguay CIDCA-CONICET- UNLP La Plata 1900 Argentina

A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made, Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam （vi） and the maximum volume of liquid incorporated to the foam （VLEmax） were determined. The destabilization process of the formed foams was analyzed by a biphasic second order equation. Measurements of equilibrium surface tension （water/air） and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity （vi and VLEmax） and the stability of foams prepared with the whey protein isolates （WPI） were better than those formulated with the soy protein isolates （SPI）. WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences （P 〈 0.05） in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.

关键词： Soy protein isolates (SPI) whey protein isolates (WPI) disproportion gravitational drainage.

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