Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

被引：23
|
作者：
Perrechil, F. A. [1 ,2 ]
Ramos, V. A. [1 ]
Cunha, R. L. [1 ]
机构：
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP, Brazil
[2] Univ Fed Sao Paulo, Inst Environm Chem & Pharmaceut Sci, BR-09972270 Diadema, SP, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 11期
基金：
巴西圣保罗研究基金会;
关键词：
Emulsifier; Soy protein; Rheology; Emulsion; High pressure; Heat treatment; TREATED SOY PROTEIN; EMULSIFYING PROPERTIES; GLOBULINS; GLYCININ; SUBUNITS; ISOLATE;
D O I：
10.1080/10942912.2014.999375
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Oil-in-water emulsions stabilized by different concentrations of two fractions (7S and 11S) of soy protein, with or without heat treatment at 70 or 90 degrees C, were investigated. Emulsions stabilized by 7S showed smaller droplets than those containing 11S. Moreover, emulsions stabilized by heat treated mixtures enriched in 11S produced gel after high pressure homogenization. Emulsions produced from 75% of 7S and 25% of 11S without or with heat treatment at 70 degrees C showed the smallest droplets, indicating a synergistic effect between them. Thus, the combination between 7S and 11S has a great potential to be used as natural emulsifier in food-grade emulsions.
引用
收藏
页码：2593 / 2602
页数：10
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