Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins
Abstract: 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 treat...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/49059 |
| Acceso en línea: | http://hdl.handle.net/11336/49059 |
| Access Level: | acceso abierto |
| Palabra clave: | soy proteins foams gravitational drainage Ostwald ripening https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
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Effect of Acid Treatment on Interfacial and Foam Properties of Soy ProteinsAbirached, CeciliaMedrano, Claudia AlejandraMoyna, PatrickAñon, Maria CristinaPanizzolo, Luis Albertosoy proteinsfoamsgravitational drainageOstwald ripeninghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Abstract: 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 interfacial 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 interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.Fil: Abirached, Cecilia. Universidad de la República; UruguayFil: Medrano, Claudia Alejandra. Universidad de la República; UruguayFil: Moyna, Patrick. Universidad de la República; UruguayFil: 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; ArgentinaFil: Panizzolo, Luis Alberto. Universidad de la República; UruguayDavid Publishing Company2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49059Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-132164-5795CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:20:04Zoai:ri.conicet.gov.ar:11336/49059instacron: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 14:20:04.73CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| title |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| spellingShingle |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins Abirached, Cecilia soy proteins foams gravitational drainage Ostwald ripening https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| title_short |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| title_full |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| title_fullStr |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| title_full_unstemmed |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| title_sort |
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins |
| dc.creator.none.fl_str_mv |
Abirached, Cecilia Medrano, Claudia Alejandra Moyna, Patrick Añon, Maria Cristina Panizzolo, Luis Alberto |
| author |
Abirached, Cecilia |
| author_facet |
Abirached, Cecilia Medrano, Claudia Alejandra Moyna, Patrick Añon, Maria Cristina Panizzolo, Luis Alberto |
| author_role |
author |
| author2 |
Medrano, Claudia Alejandra Moyna, Patrick Añon, Maria Cristina Panizzolo, Luis Alberto |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
soy proteins foams gravitational drainage Ostwald ripening https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| topic |
soy proteins foams gravitational drainage Ostwald ripening https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| description |
Abstract: 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 interfacial 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 interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-02 |
| 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/11336/49059 Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-13 2164-5795 CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/49059 |
| identifier_str_mv |
Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-13 2164-5795 CONICET Digital CONICET |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001 info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html |
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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 |
David Publishing Company |
| publisher.none.fl_str_mv |
David Publishing Company |
| 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 |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1799196241100275712 |
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15.811543 |