Rheological properties of emulsions containing modified soy protein isolates

The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of...

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Autores: Puppo, Maria Cecilia, Sorgentini, Hernán Antonio Ernesto, Añon, Maria Cristina
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2003
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/127960
Acceso en línea:http://hdl.handle.net/11336/127960
Access Level:acceso abierto
Palabra clave:CONSISTENCY
ELASTICITY
MODIFIED SOYBEAN ISOLATES
SOY PROTEIN EMULSIONS
VISCOSITY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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oai_identifier_str oai:ri.conicet.gov.ar:11336/127960
network_acronym_str AR
network_name_str Argentina
repository_id_str
spelling Rheological properties of emulsions containing modified soy protein isolatesPuppo, Maria CeciliaSorgentini, Hernán Antonio ErnestoAñon, Maria CristinaCONSISTENCYELASTICITYMODIFIED SOYBEAN ISOLATESSOY PROTEIN EMULSIONSVISCOSITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity. TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions with adequate consistency and elasticity.Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sorgentini, Hernán Antonio Ernesto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaSpringer2003-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127960Puppo, Maria Cecilia; Sorgentini, Hernán Antonio Ernesto; Añon, Maria Cristina; Rheological properties of emulsions containing modified soy protein isolates; Springer; Journal of the American Oil Chemists Society; 80; 6; 6-2003; 605-6110003-021X1558-9331CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yc8ldk28info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-003-0746-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:55:46Zoai:ri.conicet.gov.ar:11336/127960instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:55:46.697CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological properties of emulsions containing modified soy protein isolates
title Rheological properties of emulsions containing modified soy protein isolates
spellingShingle Rheological properties of emulsions containing modified soy protein isolates
Puppo, Maria Cecilia
CONSISTENCY
ELASTICITY
MODIFIED SOYBEAN ISOLATES
SOY PROTEIN EMULSIONS
VISCOSITY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Rheological properties of emulsions containing modified soy protein isolates
title_full Rheological properties of emulsions containing modified soy protein isolates
title_fullStr Rheological properties of emulsions containing modified soy protein isolates
title_full_unstemmed Rheological properties of emulsions containing modified soy protein isolates
title_sort Rheological properties of emulsions containing modified soy protein isolates
dc.creator.none.fl_str_mv Puppo, Maria Cecilia
Sorgentini, Hernán Antonio Ernesto
Añon, Maria Cristina
author Puppo, Maria Cecilia
author_facet Puppo, Maria Cecilia
Sorgentini, Hernán Antonio Ernesto
Añon, Maria Cristina
author_role author
author2 Sorgentini, Hernán Antonio Ernesto
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv CONSISTENCY
ELASTICITY
MODIFIED SOYBEAN ISOLATES
SOY PROTEIN EMULSIONS
VISCOSITY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic CONSISTENCY
ELASTICITY
MODIFIED SOYBEAN ISOLATES
SOY PROTEIN EMULSIONS
VISCOSITY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity. TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions with adequate consistency and elasticity.
publishDate 2003
dc.date.none.fl_str_mv 2003-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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://hdl.handle.net/11336/127960
Puppo, Maria Cecilia; Sorgentini, Hernán Antonio Ernesto; Añon, Maria Cristina; Rheological properties of emulsions containing modified soy protein isolates; Springer; Journal of the American Oil Chemists Society; 80; 6; 6-2003; 605-611
0003-021X
1558-9331
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127960
identifier_str_mv Puppo, Maria Cecilia; Sorgentini, Hernán Antonio Ernesto; Añon, Maria Cristina; Rheological properties of emulsions containing modified soy protein isolates; Springer; Journal of the American Oil Chemists Society; 80; 6; 6-2003; 605-611
0003-021X
1558-9331
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yc8ldk28
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-003-0746-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,198674

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