Journal Article10.1007/S11746-004-953-0
Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions
TL;DR: In this article, a comparative study of emulsifying and surface behaviors of denatured whey soy proteins (NWSP) and DWSP with those of native soy isolates, denated soy isolate (DSI), and sodium caseinate was done.
read more
Abstract: In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate
TL;DR: In this paper, the differences in the emulsifying properties of isolated soy protein prepared in the pilot plant (heated and spray dried) or in the laboratory from the same soy flakes were determined.
29
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein.
TL;DR: The extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed, and the bioactivities of peptides from legume proteins were discussed.
29
Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures
TL;DR: In this article, the amount, size, calcium sensibility, and composition of heat-induced protein particles in the mixture of beta-conglycinin (7S) and whey soybean protein (WSP) dispersion are compared with those of 7S and WSP dispersion to investigate the interactions between WSP and 7S during heating.
26
Surface Characterization of Oxidized Myofibrils Using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy
TL;DR: Results indicated that protein cross-linking and fragmentation occurred during the oxidation of myofibrils and correlation between the surface chemical composition and parameters of particle size distributions confirmed that protein carbonylation and phospholipid alteration were involved in protein surface modification.
25
Comparison between protein functional properties of two rice cultivars
TL;DR: The functional properties of proteins from a high-protein-content rice cultivar (Nutriar) were analyzed and compared with those from a usual Latin-American (El Paso 144) cultivar.
25
References
•Book
Food Emulsions: Principles, Practice, and Techniques
David Julian McClements
- 26 Aug 1998
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
2.5K
•Book
Encyclopedia of emulsion technology
Paul Becher
- 01 Jan 1983
TL;DR: Tadros and Vincent as discussed by the authors described the Venable Phase Properties of Emulsions: PIT and HLB, Kozo Shinoda and Hironobu Kunieda Emulsion Droplet Size Data.
1.3K
•Book
Functional Properties of Food Macromolecules
Sandra E. Hill,D. A. Ledward,Mitchell, J. R., Ph. D. +2 more
- 01 Apr 1986
TL;DR: Dilute Solution Viscometry of Food Biopolymers: structural properties of High Solids Biopolymer Systems and Functional Properties of Protein--Polysaccharide Mixtures.
1.1K
Studies on Soybean Trypsin Inhibitors
Takehiko Koide,Tokuji Ikenaka +1 more
TL;DR: The complete amino-acid sequence of soybean trypsin inhibitor (Kunitz) deduced here was compared with that of Bowman-Birk inhibitor, another well-known soybean proteinase inhibitor.
250