Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryop...
| Authors: | , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2016 |
| Country: | Argentina |
| Institution: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repository: | CONICET Digital (CONICET) |
| Language: | English |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/43700 |
| Online Access: | http://hdl.handle.net/11336/43700 |
| Access Level: | Open access |
| Keyword: | Cryoprotectant Freeze-Thaw Stability O/W Emulsions Soy Protein Isolates Sample Aging https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Summary: | The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level. |
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