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Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments / Capacidad emulsionante de aislados proteicos de soja obtenidos en planta piloto con tratamientos térmicos y reductores simultáneos

Instituto de Tecnología de Alimentos, Paraje El Pozo, Ciudad Universitaria, CC 226, 3000 Santa Fe, Argentina

A.G. Bonaldo

Instituto de Tecnología de Alimentos, Paraje El Pozo, Ciudad Universitaria, CC 226, 3000 Santa Fe, Argentina

R.J. González

Instituto de Tecnología de Alimentos, Paraje El Pozo, Ciudad Universitaria, CC 226, 3000 Santa Fe, Argentina

The emulsifying abilities of 12 soy protein isolate samples were studied in relation to their solubilities (Sol) in different solvents and their sulfhydryl contents (SH_L). Samples were obtained at pilot plant under different heat and reducing treatments, according to a central composite design 2² + star with a triplicate central point, resulting in 11 samples. An untreated sample (standard) was also included. The independent variables were heat treatment temperature (T) and sulfite concentration (C_Na2SO3) while the responses were Sol in water (Sol_w), Sol in phosphate buffer (Sol _buf), Sol in 2-mercaptoethanol (Sol_2-Mer), Sol in SDS (Sol _SDS) and SH_I. The results indicated a good fit to a second order polynomial equation for Sol_w, Sol_buf' Sol _2-Mer and SH_L, while in the case of Sol_SDS the only significant term was the linear one for T. The dependence of emulsion ability (A₅₀₀ as a measure of interfacial area) with time (t) and protein dispersion concentration (C) was evaluated using response surface methodology (RSM). The A₅₀₀ showed a very good fit to a second order polynomial equation with R² higher than 89%. The structural differences among samples caused by different treatments were well explained by the A₅₀₀. Simultaneous heat and reducing treatment under mild conditions (T = 60-65 °C and C_Na2SO3 = 0.2- 0.4%) were able to open the protein structure, increasing SH_L. Samples highly soluble in every sol vent (without aggregation effects) showed the highest emulsion ability.

Key Words: soy • proteins • emulsions • solubility • heating • reduction

Food Science and Technology International, Vol. 5, No. 6, 463-470 (1999)
DOI: 10.1177/108201329900500603


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