Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation...
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
|
| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s11947-018-2164-8 http://hdl.handle.net/20.500.12123/3305 https://doi.org/10.1007/s11947-018-2164-8 |
| _version_ | 1855483217235148800 |
|---|---|
| author | Manassero, Carlos Alberto Beaumal, Valérie Vaudagna, Sergio Ramon Speroni, Francisco Anton, Marc |
| author_browse | Anton, Marc Beaumal, Valérie Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon |
| author_facet | Manassero, Carlos Alberto Beaumal, Valérie Vaudagna, Sergio Ramon Speroni, Francisco Anton, Marc |
| author_sort | Manassero, Carlos Alberto |
| collection | INTA Digital |
| description | Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation. |
| format | Artículo |
| id | INTA3305 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA33052018-12-17T12:04:20Z Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties Manassero, Carlos Alberto Beaumal, Valérie Vaudagna, Sergio Ramon Speroni, Francisco Anton, Marc Soja Calcio pH Presión Hidrostática Contenido Proteico Emulsificación Soybeans Calcium Hydrostatic Pressure Protein Content Emulsifying Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L−1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L−1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L−1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation. Instituto de Tecnología de Alimentos Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Beaumal, Valérie. Institut Nationale de la Recherche Agronomique. Biopolymères Interactions Assemblages; Francia Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina Fil: Anton, Marc. Institut Nationale de la Recherche Agronomique. Biopolymères Interactions Assemblages; Francia 2018-09-07T12:04:35Z 2018-09-07T12:04:35Z 2018-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11947-018-2164-8 http://hdl.handle.net/20.500.12123/3305 1935-5130 1935-5149 https://doi.org/10.1007/s11947-018-2164-8 eng info:eu-repo/semantics/restrictedAccess application/pdf Food and Bioprocess Technology 11 (11) : 2079–2093 (November 2018) |
| spellingShingle | Soja Calcio pH Presión Hidrostática Contenido Proteico Emulsificación Soybeans Calcium Hydrostatic Pressure Protein Content Emulsifying Manassero, Carlos Alberto Beaumal, Valérie Vaudagna, Sergio Ramon Speroni, Francisco Anton, Marc Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties |
| title | Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties |
| title_full | Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties |
| title_fullStr | Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties |
| title_full_unstemmed | Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties |
| title_short | Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties |
| title_sort | calcium addition ph and high hydrostatic pressure effects on soybean protein isolates part 2 emulsifying properties |
| topic | Soja Calcio pH Presión Hidrostática Contenido Proteico Emulsificación Soybeans Calcium Hydrostatic Pressure Protein Content Emulsifying |
| url | https://link.springer.com/article/10.1007/s11947-018-2164-8 http://hdl.handle.net/20.500.12123/3305 https://doi.org/10.1007/s11947-018-2164-8 |
| work_keys_str_mv | AT manasserocarlosalberto calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties AT beaumalvalerie calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties AT vaudagnasergioramon calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties AT speronifrancisco calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties AT antonmarc calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart2emulsifyingproperties |