Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Santiago, L.G.
Right arrow Articles by González, R.J.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Formación y estabilidad de emulsiones de aislados proteicos de soja con diferente contenido de sulfhidrilos libres Formation and stability of emulsions of soy protein isolates with different sulfhydryl content

L.G. Santiago

Instituto de Tecnología de Alimentos. Paraje El Pozo, Ciudad Universitario- CC226- 3000 Santa Fe, Argentina

A.G. Bonaldo

Instituto de Tecnología de Alimentos. Paraje El Pozo, Ciudad Universitario- CC226- 3000 Santa Fe, Argentina

R.J. González

Instituto de Tecnología de Alimentos. Paraje El Pozo, Ciudad Universitario- CC226- 3000 Santa Fe, Argentina

This work evaluated the formation and stability of emulsions prepared with three soy protein iso lates with different sulfhydryl content (SHL) and at two different pHs (6.00 and 7.00). Solubility (Sol), emulsifying activity index (IAE), coalescence (%Coal), surface concentration of proteins (r), and ki netics of the creaming process were determined. The effects of pH and sample types or their interac tion were significant (p < 0.05) for the four variables. IAE was little enhanced by the SHL increment, while stability to coalescence decreased. Also, it was verified that {Gamma} is negatively affected by the SHL increment. The pH effect on IAE depended on the SHL. When pH decreased, %Coale lowered and {Gamma} increased. Emulsions destabilized by the floculation-creaming mechanism more slowly at pH 6.00 than at pH 7.00.

Key Words: soy • proteins • emulsion • sulfhydryl • floculation • creaming • coalescence

Food Science and Technology International, Vol. 6, No. 5, 407-414 (2000)
DOI: 10.1177/108201320000600507
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?