Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

Luis Alberto Panizzolo; María Cristina Añón

doi:doi:10.11648/j.ijnfs.20150402.24

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Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

Luis Alberto Panizzolo, María Cristina Añón

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)

Received: 5 March 2015 Accepted: 17 March 2015 Published: 21 March 2015

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Abstract

We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI	10.11648/j.ijnfs.20150402.24
Page(s)	223-233
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Soy Protein, Enzymatic Hydrolysis, Emulsion Properties

References

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APA Style

Luis Alberto Panizzolo, María Cristina Añón. (2015). Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. International Journal of Nutrition and Food Sciences, 4(2), 223-233. https://doi.org/10.11648/j.ijnfs.20150402.24

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ACS Style

Luis Alberto Panizzolo; María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. Int. J. Nutr. Food Sci. 2015, 4(2), 223-233. doi: 10.11648/j.ijnfs.20150402.24

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AMA Style

Luis Alberto Panizzolo, María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. Int J Nutr Food Sci. 2015;4(2):223-233. doi: 10.11648/j.ijnfs.20150402.24

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@article{10.11648/j.ijnfs.20150402.24,
  author = {Luis Alberto Panizzolo and María Cristina Añón},
  title = {Emulsifying Properties of Hydrolysates Isolated from Soybean Protein},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {223-233},
  doi = {10.11648/j.ijnfs.20150402.24},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.24},
  abstract = {We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.},
 year = {2015}
}

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TY  - JOUR
T1  - Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
AU  - Luis Alberto Panizzolo
AU  - María Cristina Añón
Y1  - 2015/03/21
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.24
DO  - 10.11648/j.ijnfs.20150402.24
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 223
EP  - 233
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.24
AB  - We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
VL  - 4
IS  - 2
ER  -

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Author Information

Luis Alberto Panizzolo

Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
María Cristina Añón

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APA Style

Luis Alberto Panizzolo, María Cristina Añón. (2015). Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. International Journal of Nutrition and Food Sciences, 4(2), 223-233. https://doi.org/10.11648/j.ijnfs.20150402.24

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ACS Style

Luis Alberto Panizzolo; María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. Int. J. Nutr. Food Sci. 2015, 4(2), 223-233. doi: 10.11648/j.ijnfs.20150402.24

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AMA Style

Luis Alberto Panizzolo, María Cristina Añón. Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. Int J Nutr Food Sci. 2015;4(2):223-233. doi: 10.11648/j.ijnfs.20150402.24

Copy | Download

@article{10.11648/j.ijnfs.20150402.24,
  author = {Luis Alberto Panizzolo and María Cristina Añón},
  title = {Emulsifying Properties of Hydrolysates Isolated from Soybean Protein},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {223-233},
  doi = {10.11648/j.ijnfs.20150402.24},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.24},
  abstract = {We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.},
 year = {2015}
}

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TY  - JOUR
T1  - Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
AU  - Luis Alberto Panizzolo
AU  - María Cristina Añón
Y1  - 2015/03/21
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.24
DO  - 10.11648/j.ijnfs.20150402.24
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 223
EP  - 233
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.24
AB  - We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
VL  - 4
IS  - 2
ER  -

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