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dc.contributor.author
Martínez, Karina Dafne
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dc.contributor.author
Pilosof, Ana Maria Renata
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dc.date.available
2019-09-25T20:49:35Z
dc.date.issued
2013-12
dc.identifier.citation
Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology; Hindawi Publishing Corporation; International Journal of Carbohydrate Chemistry; 2014; 12-2013; 1-7; 474720
dc.identifier.issn
1687-935X
dc.identifier.uri
http://hdl.handle.net/11336/84471
dc.description.abstract
The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, κC, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by κC to continuous phase of foaming.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Hindawi Publishing Corporation
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROTEIN
dc.subject
HYDROLYSATES
dc.subject
POLYSACCHARIDES
dc.subject
FOAM
dc.subject
HYDROLYSATES
dc.subject
POLYSACCHARIDES
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
Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-09-24T12:53:04Z
dc.journal.volume
2014
dc.journal.pagination
1-7; 474720
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
International Journal of Carbohydrate Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1155/2014/474720
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/ijcc/2014/474720/
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