Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates

被引：13
|
作者：
Palazolo, Gonzalo G. [1 ,2 ]
Sobral, Pablo A. [3 ]
Wagner, Jorge R. [1 ,2 ]
机构：
[1] Univ Nacl Quilmes, LIFTA, Dept Ciencia & Tecnol, Roque Saenz Pena 352,B1876BXD, Bernal, Buenos Aires, Argentina
[2] Consejo Nacl Invest Cient & Tecn CONICET, Buenos Aires, DF, Argentina
[3] Univ Nacl La Plata, Fac Ciencias Exactas, CONICET, CIDCA, RA-1900 La Plata, Buenos Aires, Argentina
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2016年 / 19卷 / 10期
关键词：
Cryoprotectant; Freeze-thaw stability; O/w emulsions; Soy protein isolates; Sample aging; THERMAL-DENATURATION; SOYBEAN PROTEINS; HEAT-TREATMENT; WHEY; BEHAVIOR; CRYSTALLIZATION; FRACTIONS; FAT;
D O I：
10.1080/10942912.2015.1126724
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
引用
收藏
页码：2322 / 2337
页数：16
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