Foaming Properties of Soy Protein Isolate Hydrolysates

Luis Alberto Panizzolo; María Cristina Añón

doi:doi:10.11648/j.jfns.20150301.11

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Foaming Properties of Soy Protein Isolate Hydrolysates

Luis Alberto Panizzolo, María Cristina Añón

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1)

Received: 26 November 2014 Accepted: 22 December 2014 Published: 4 January 2015

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Abstract

Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1)
DOI	10.11648/j.jfns.20150301.11
Page(s)	1-9
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), 2024. Published by Science Publishing Group

Keywords

Soy Protein, Enzymatic Hydrolysis, Foaming Properties

References

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APA Style

Luis Alberto Panizzolo, María Cristina Añón. (2015). Foaming Properties of Soy Protein Isolate Hydrolysates. Journal of Food and Nutrition Sciences, 3(1), 1-9. https://doi.org/10.11648/j.jfns.20150301.11

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ACS Style

Luis Alberto Panizzolo; María Cristina Añón. Foaming Properties of Soy Protein Isolate Hydrolysates. J. Food Nutr. Sci. 2015, 3(1), 1-9. doi: 10.11648/j.jfns.20150301.11

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AMA Style

Luis Alberto Panizzolo, María Cristina Añón. Foaming Properties of Soy Protein Isolate Hydrolysates. J Food Nutr Sci. 2015;3(1):1-9. doi: 10.11648/j.jfns.20150301.11

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@article{10.11648/j.jfns.20150301.11,
  author = {Luis Alberto Panizzolo and María Cristina Añón},
  title = {Foaming Properties of Soy Protein Isolate Hydrolysates},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.jfns.20150301.11},
  url = {https://doi.org/10.11648/j.jfns.20150301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150301.11},
  abstract = {Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).},
 year = {2015}
}

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TY  - JOUR
T1  - Foaming Properties of Soy Protein Isolate Hydrolysates
AU  - Luis Alberto Panizzolo
AU  - María Cristina Añón
Y1  - 2015/01/04
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150301.11
DO  - 10.11648/j.jfns.20150301.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150301.11
AB  - Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
VL  - 3
IS  - 1
ER  -

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Author Information

Luis Alberto Panizzolo

Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Av. Gral, Flores 2124, 11800, Montevideo, Uruguay
María Cristina Añón

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APA Style

Luis Alberto Panizzolo, María Cristina Añón. (2015). Foaming Properties of Soy Protein Isolate Hydrolysates. Journal of Food and Nutrition Sciences, 3(1), 1-9. https://doi.org/10.11648/j.jfns.20150301.11

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ACS Style

Luis Alberto Panizzolo; María Cristina Añón. Foaming Properties of Soy Protein Isolate Hydrolysates. J. Food Nutr. Sci. 2015, 3(1), 1-9. doi: 10.11648/j.jfns.20150301.11

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AMA Style

Luis Alberto Panizzolo, María Cristina Añón. Foaming Properties of Soy Protein Isolate Hydrolysates. J Food Nutr Sci. 2015;3(1):1-9. doi: 10.11648/j.jfns.20150301.11

Copy | Download

@article{10.11648/j.jfns.20150301.11,
  author = {Luis Alberto Panizzolo and María Cristina Añón},
  title = {Foaming Properties of Soy Protein Isolate Hydrolysates},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.jfns.20150301.11},
  url = {https://doi.org/10.11648/j.jfns.20150301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150301.11},
  abstract = {Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Foaming Properties of Soy Protein Isolate Hydrolysates
AU  - Luis Alberto Panizzolo
AU  - María Cristina Añón
Y1  - 2015/01/04
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150301.11
DO  - 10.11648/j.jfns.20150301.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150301.11
AB  - Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
VL  - 3
IS  - 1
ER  -

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