Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations

Abstract

One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.