Artículo

Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates

Palazolo, Gonzalo GastónIcon ; Sobral, Pablo A.; Wagner, Jorge RicardoIcon
Fecha de publicación: 02/2016
Editorial: Taylor & Francis
Revista: International Journal Of Food Properties
ISSN: 1094-2912
e-ISSN: 1532-2386
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
Palabras clave: Cryoprotectant , Freeze-Thaw Stability , O/W Emulsions , Soy Protein Isolates , Sample Aging
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial 2.5 Unported (CC BY-NC 2.5)
Identificadores
URI: http://hdl.handle.net/11336/43700
DOI: http://dx.doi.org/10.1080/10942912.2015.1126724
URL: https://www.tandfonline.com/doi/full/10.1080/10942912.2015.1126724
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Citación
Palazolo, Gonzalo Gastón; Sobral, Pablo A.; Wagner, Jorge Ricardo; Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates; Taylor & Francis; International Journal Of Food Properties; 19; 10; 2-2016; 2322-2337
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