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dc.contributor.author
Martínez, Karina Dafne
dc.contributor.author
Ganesan, Vykundeshwari
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Pilosof, Ana Maria Renata
dc.contributor.author
Harte, Federico M.
dc.date.available
2017-05-12T21:45:11Z
dc.date.issued
2010-08
dc.identifier.citation
Martínez, Karina Dafne; Ganesan, Vykundeshwari; Pilosof, Ana Maria Renata; Harte, Federico M.; Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems; Elsevier; Food Hydrocolloids; 25; 6; 8-2010; 1640-1645
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/16443
dc.description.abstract
The objective of the work was to study the effect of dynamic high-pressure homogenization (HPH) on the interfacial and foaming properties of soy protein isolate (SP) and surface-active polysaccharides (E4M and E15) with different molecular weight. SP was dispersed with water (2% w/v) together with the polysaccharides (0.3% w/v) and subjected to high-pressure from 0 to 300 MPa, in 100 MPa intervals. After treatment, foam overrun by whipping method, viscosity, particle size distribution and surface pressure at 48 s of drop formation time, of systems were measured. The effect of HPH of these systems on foam overrun was not directly relation with the effect on the surface pressure at short adsorption time. The viscosity decrease may be explained some of the foaming results together with interfacial performance at longer adsorption time than 48 s which depend on the system and level of pressure applied. According to the polysaccharide used in this work, interactions between SP and polysaccharides apparently favour the foam overrun on untreated mixed systems; this effect was promoted using HPH particularly in the case of E15 at 300 MPa. The effect of SP–E4M was less pronounced from the one observed for E15. Thus, the molecular weight of polysaccharides is a very important factor of interaction with soy protein isolate under these conditions of high-pressure homogenization.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Soy Protein Isolate
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Polysaccharides
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Foam Stability
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Interfacial Properties
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High Pressure Homogenization
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Química Coloidal
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-05-11T20:58:03Z
dc.journal.volume
25
dc.journal.number
6
dc.journal.pagination
1640-1645
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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Fil: Ganesan, Vykundeshwari. University Of Tennessee; Estados Unidos
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Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Harte, Federico M.. University Of Tennessee; Estados Unidos
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2011.02.013
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X11000567
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