Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide.

Autor: Lopes-da-Silva JA; QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: jals@ua.pt., Monteiro SR; QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2019 Oct 01; Vol. 294, pp. 216-223. Date of Electronic Publication: 2019 May 08.
DOI: 10.1016/j.foodchem.2019.05.039
Abstrakt: Soy protein hydrolysates (SPH) with different degrees of hydrolysis (DH 0-16%) were obtained by varying the time of hydrolysis with bromelain. The objective of this study was to evaluate how selected techno-functional properties (gelation, emulsification) of SPH were affected by the presence of a non-gelling polysaccharide. A slight hydrolysis was beneficial to increase gel strength. Also, the emulsifying activity was improved for low DHs, whereas hydrolysis was detrimental for emulsion stability. Under certain conditions the presence of the non-gelling polysaccharide was beneficial to improve SPHs' functional properties, but the effect was in general complex and strongly dependent on both biopolymers' concentration and molecular weight. Nevertheless, it was demonstrated that by using SPH and galactomannan mixtures and controlling the biopolymers' concentration and molecular weight, improved functionalities can be obtained with useful applications in food formulation.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: