Artículo
Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
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.
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Colecciones
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
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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