International Journal of Nutrition and Food Sciences
Volume 4, Issue 2, March 2015, Pages: 223-233
Received: Mar. 5, 2015;
Accepted: Mar. 17, 2015;
Published: Mar. 21, 2015
Views 3104 Downloads 211
Luis Alberto Panizzolo, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
María Cristina Añón, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
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.
Luis Alberto Panizzolo,
María Cristina Añón,
Emulsifying Properties of Hydrolysates Isolated from Soybean Protein, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 2,
2015, pp. 223-233.
Van Vliet, T.; Martin, A. H.; Bos, M. A. 2002. Gelation and interfacial behaviour of vegetable proteins. Current Opininion in Colloid & Interface Science. 7, 462 - 468.
Utsumi, S.; Matsumura, Y.; Mori, T. 1997. Structure-Function relationships of soy proteins. In Food Proteins and Their Applications. Edited by Damodaran, S. and Paraf, A. Marcel Dekker, New York. 257-291.
Schwenke, K. D. 2001. Reflections about the functional potential of legume proteins. A review. Nahrung. 45, 377-381.
Were, L.; Hettiarachchy, N. S.; Kalapathy, U. 1997. Modified Soy proteins with improved foaming and water hydration properties. Journal of Food Science. 62, 821-824.
Wu, W.; Hettiarachchy, N. S.; Qi, M. 1998. Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. Journal of the American Oil of Chemists’ Society. 75, 845-850.
Petruccelli, S.; Añón, M. C. 1994. The relationship between the method of preparation and the structural and functional properties of soy protein isolates. Part I: Structural and hydration properties. Journal of Agriculture and Food Chemistry. 42, 2161-2169.
Adler-Nissen, J. 1976. Enzymic hydrolysis of proteins for increased solubility. Journal of Agricultural and Food Chemistry. 24, 1090 – 1093.
Cayot, P.; Tainturier, G. 1997. The quantification of protein amino groups by the trinitrobenzenesulfonic acid method: a reexamination. Analytical Biochemistry. 249, 184-200.
Anton, M.; Beaumal, V.; Brossard, C.; Llamas, G.; le Denmat, M. (2002). Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk. En Food emulsions and dispersions. Edited by Anton, M. Research Signpost, Kerala, India. 15–28.
Patton, S.; Huston, G. E. (1986). A method for isolation of milk fat globules. Lipids, 21, 170–174.
Puppo, M.C.; Speroni, F.; Chapleau, N.; de Lamballerie, M.; Añón, M. C.; Antón, M. 2005. Effect of high-pressure treatment on emulsifying properties of soybean proteins. Food Hydrocolloids. 19, 289–296.
Markwell, M. A.; Haas, S. M.; Bieber, L. L.; Tolbert, N. E. 1978. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Analytical Biochemistry. 87, 206–210.
Palazolo, G. G., Sorgentini, D. A.; Wagner, J. R. 2004. Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in water emulsions. Journal of the American Oil of Chemists’ Society. 81, 625–632.
Panizzolo, L. A.; Mussio, L. E.; Añón, M. C. 2015. A kinetic for describing the creaming of protein-stabilized o/w emulsions by multiple light scattering. Journal of Food Science and Engineering. (in press).
Palazolo, G. G.; Sorgentini, D. A.; Wagner, J. R. 2005. Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates. Food Hydrocolloids. 19, 595–604.
Walstra, P. 1993. Principles of emulsion formation. Chemical Engineering Science. 48,333-349.
Relkin, P.; Sourdet, S. 2005. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions.Food Hydrocolloids. 19, 503-511.
Dickinson, E.; Stainsby, G. 1982. Colloids in Food. Applied Science Publishers, London, UK.
Walstra, P. 1996. Emulsion stability. En Encyclopedia of Emulsion Technology.Editado por Becher, P. Marcel Dekker, New York. 4, 1-62.
Tan, C. T. 1990. Beverage emulsion. En Food emulsion. Edited by Friberg, S. and Larsson, K. Marcel Dekker, Inc., New York.
Dickinson, E. 1992. An introduction to food colloids. Oxford Science Publications, Oxford, UK.
Hunter, R. J. 1989. Rheology of Colloidal Dispersions. In: Foundations of Colloid Science. Oxford University Press, New York. 2, chapter 18.
Pinfield, V. J.; Dickinson, E.; Povey, M. J. W. 1994. Modelling of Concentration Profiles and Ultrasound Velocity Profiles in a Creaming Emulsion: Importance of Scattering Effects. Journal of Colloid and Interface Science. 166, 363-374.
Bremer, L. G. B. 1992. Theoretical and experimental study of the fractal nature of the structure of particle gels. Thesis, Wageningen Agricultural University, The Netherlands.
Bremer, L. G. B.; Bijsterbosch, B. H.; Walstra, P.; van Vliet, T. 1993. Formation, properties and fractal structure of particle gels. Advances in Protein Chemistry. 46, 117-128.
Pinfield, V. J.; Dickinson, E.; Povey, M. J. W. 1997. Modelling of combined creaming and flocculation in emulsions. Journal of Colloid and Interface Science. 186, 80–89.
Mc Clements, D. J. 1999. Food emulsions. Principles, practice and techniques. CRC Press. USA.
Melik, D. H.; Fogler, H. S. 1988. Fundamentals of colloidal stability. En: Quiescent media. Encyclopedia of Emulsion Technology. Editado por Becher, P. Marcel Dekker, New York. 3, 3-78.
Das, A. K.; Ghosh, P. K. 1990. Concentrated emulsions. Investigation of polydispersity and droplet distortion and their effect on volume fraction and interfacial area. Langmuir. 6, 1668-1675.
Dukhin, S.; Sjøblom, J. 1996. Kinetics of brownian and gravitational coagulation in dilute emulsions. En: Emulsions and emulsions stability. Edited by Sjøblom, J. Marcel Dekker, New York. 41-180.
Mengual, O.; Meunier, G.; Cayré, I.; Puech, K.; Snabre, P. 1999. TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta. 50, 445–456.
Britten, M.; Giroux, H. J. (1991). Coalescence index of protein-stabilised emulsions. Journal of Food Science. 56, 792–795.
Damodaran, S. 2005. Protein stabilization of emulsions and foams. Journal of Food Science. 70, 54 – 66.
Damodaran, S. 1997. Protein-stabilized foams and emulsions. In: Food proteins and their applications. Edited by Damodaran, S. and Paraf, A. Marcel Dekker, New York. 57–110.
Panizzolo, L. A.; Añón, M. C. 2015. Foaming properties of soy protein isolate hydrolysates. Journal of Food and Nutrition Sciences. (in press).
Lucassen-Reynders, E. H.; Kuijpers, K. A. 1992. The role of interfacial properties in emulsification. Colloids Surfaces. 65, 175-184.
Janssen, J. J. M.; Boon, A.; Agterof, W. G. 1994. Influence of dynamic interfacial properties on droplet breakup in simple shear flow. AIChE Journal. 40, 1929-1939.
Williams, A.; Janssen, J. J. M.; Prins, A. 1997. Behaviour of droplets in simple shear flow in the presence of a protein emulsifier Colloids and Surfaces A: Physicochemical and Engineering Aspects. 125, 189-200.