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dc.contributor.author
Abirached, Cecilia  
dc.contributor.author
Medrano, Claudia Alejandra  
dc.contributor.author
Moyna, Patrick  
dc.contributor.author
Añon, Maria Cristina  
dc.contributor.author
Panizzolo, Luis Alberto  
dc.date.available
2018-06-18T18:33:48Z  
dc.date.issued
2015-02  
dc.identifier.citation
Abirached, Cecilia; Medrano, Claudia Alejandra; Moyna, Patrick; Añon, Maria Cristina; Panizzolo, Luis Alberto; Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins; David Publishing Company; Journal of Food Science and Engineering; 5; 1; 2-2015; 1-13  
dc.identifier.issn
2164-5795  
dc.identifier.uri
http://hdl.handle.net/11336/49059  
dc.description.abstract
Abstract: The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
David Publishing Company  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Soy Proteins  
dc.subject
Foams  
dc.subject
Gravitational Drainage  
dc.subject
Ostwald Ripening  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-06-18T13:30:36Z  
dc.journal.volume
5  
dc.journal.number
1  
dc.journal.pagination
1-13  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
New York  
dc.description.fil
Fil: Abirached, Cecilia. Universidad de la República; Uruguay  
dc.description.fil
Fil: Medrano, Claudia Alejandra. Universidad de la República; Uruguay  
dc.description.fil
Fil: Moyna, Patrick. Universidad de la República; Uruguay  
dc.description.fil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Panizzolo, Luis Alberto. Universidad de la República; Uruguay  
dc.journal.title
Journal of Food Science and Engineering  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.17265/2159-5828/2015.01.001  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html  

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