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dc.contributor.author
Martínez, Karina Dafne  
dc.contributor.author
Pilosof, Ana Maria Renata  
dc.date.available
2019-09-25T21:49:38Z  
dc.date.issued
2013-06  
dc.identifier.citation
Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology; Elsevier; Food Bioscience; 3; 6-2013; 19-28  
dc.identifier.issn
2212-4292  
dc.identifier.uri
http://hdl.handle.net/11336/84492  
dc.description.abstract
The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating, a hydroxypropylmethylcellulose called E4M, and another that gels on cooling, κ-carrageenan (κC), together with hydrolyzed soy protein. The concentration effect of each biopolymer on its rheological behavior at 70 °C and thermal behavior of the mixture was studied. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The rheology of mixed systems on heating was mainly determined by E4M because this polysaccharide gels on heating. However, a high protein or κC concentration E4M gelation was prevented. The statistical analysis showed that E4M exhibited the best performance for both the variables studied.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
GELATION  
dc.subject
HYDROLYSATES  
dc.subject
POLYSACCHARIDES  
dc.subject
RESPONSE SURFACE METHODOLOGY  
dc.subject
SOY PROTEIN  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined 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
2019-09-24T12:52:56Z  
dc.journal.volume
3  
dc.journal.pagination
19-28  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food Bioscience  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbio.2013.04.008  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2212429213000345