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Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

Received: 5 March 2015     Accepted: 17 March 2015     Published: 21 March 2015
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Abstract

We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI 10.11648/j.ijnfs.20150402.24
Page(s) 223-233
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Soy Protein, Enzymatic Hydrolysis, Emulsion Properties

References
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Cite This Article
  • APA Style

    Luis Alberto Panizzolo, María Cristina Añón. (2015). Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. International Journal of Nutrition and Food Sciences, 4(2), 223-233. https://doi.org/10.11648/j.ijnfs.20150402.24

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    ACS Style

    Luis Alberto Panizzolo; María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. Int. J. Nutr. Food Sci. 2015, 4(2), 223-233. doi: 10.11648/j.ijnfs.20150402.24

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    AMA Style

    Luis Alberto Panizzolo, María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. Int J Nutr Food Sci. 2015;4(2):223-233. doi: 10.11648/j.ijnfs.20150402.24

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  • @article{10.11648/j.ijnfs.20150402.24,
      author = {Luis Alberto Panizzolo and María Cristina Añón},
      title = {Emulsifying Properties of Hydrolysates Isolated from Soybean Protein},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2},
      pages = {223-233},
      doi = {10.11648/j.ijnfs.20150402.24},
      url = {https://doi.org/10.11648/j.ijnfs.20150402.24},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.24},
      abstract = {We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
    AU  - Luis Alberto Panizzolo
    AU  - María Cristina Añón
    Y1  - 2015/03/21
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    N1  - https://doi.org/10.11648/j.ijnfs.20150402.24
    DO  - 10.11648/j.ijnfs.20150402.24
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 223
    EP  - 233
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150402.24
    AB  - We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
    VL  - 4
    IS  - 2
    ER  - 

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Author Information
  • Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay

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