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

Autor(es)

Perrechil, F. A. ^{[1, 2]} ; Ramos, V. A. ^[1] ; Cunha, R. L. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 18, n. 11, p. 2593-2602, NOV 2 2015.
• Citações Web of Science: 5

Resumo

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. (AU)

• Processo FAPESP: 07/58017-5 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular