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dc.contributor.author
Henao Ossa, Johan Sebastian
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dc.contributor.author
Wagner, Jorge Ricardo
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dc.contributor.author
Palazolo, Gonzalo Gastón
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dc.date.available
2022-10-26T11:04:44Z
dc.date.issued
2019-11
dc.identifier.citation
Henao Ossa, Johan Sebastian; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium; Elsevier Science; Food Research International; 128; 11-2019; 1-9
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/174872
dc.description.abstract
This article focuses on the impact of chemical composition and structural properties of tofu-whey concentrates on their surface behavior at the air/water interface and foaming properties in acid medium. Liquid tofu-whey (pH 5.6 ± 0.1) was concentrated at three combinations of temperature and pressure (50 °C-8.0 kPa, 65 °C-16.0 kPa and 80 °C-24.0 kPa), with further dialysis (4 °C, 48 h) and freeze-drying, giving the samples TWC50, TWC65 and TWC80, respectively. The increase of temperature during the concentration step promoted the enrichment of the concentrates in crude protein and calcium, without appreciable changes in the yield, the carbohydrate content and the polypeptide composition. For TWC80, the increase the degree of glycosylation and the intensity of the hydrophobic effect promoted the decrease of molecular flexibility and the formation of compact aggregates mediated by disulfide bridges as was evidenced by tricine-SDS-PAGE, TGA and FTIR assays. These structural differences have a pronounced impact of the pH-dependence of turbidity and solubility of protein and polysaccharides. At pH 4.0 all concentrates evidenced a ζ-potential close to zero, which enhanced their foam ability (overrun >1500%). Nevertheless, at this pH, TWC80 showed both the highest carbohydrate-to-protein mass ratio in the soluble fraction (>1.8) and foam stability (FS). Thus, the improvement of FS at pH 4.0 would be associated to the effective adsorption of compact rich-in-protein aggregates at the air/water interface and the higher content of soluble polysaccharides in the bulk phase. These findings are relevant for the application of tofu-whey concentrates in acidic dispersed systems, such as foams and aerated food emulsions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AGGREGATION
dc.subject
FOAMING PROPERTIES
dc.subject
POLYSACCHARIDES
dc.subject
PROTEINS
dc.subject
SURFACE BEHAVIOUR
dc.subject
TOFU-WHEY CONCENTRATES
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-10-26T10:48:47Z
dc.journal.volume
128
dc.journal.pagination
1-9
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Henao Ossa, Johan Sebastian. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Research International
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0963996919306581
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2019.108772
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