Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 7, Pages 1667-1676Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.03.005
Keywords
Foam; Soy protein; Hydrolysates; Polysaccharides; Cluster analysis
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Funding
- Universidad de Buenos Aires [X175]
- Universidad Nacional de Lujan
- Agencia Nacional de Promocion Cientifica y Tecnologica
- Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina
- Agencia Nacional de Promocion Cientifica y Tecnologica de la Republica Argentina [PICT 2007-00545, PICT 2008-1901]
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The objective of the work was to study foaming properties (foam overrun, drainage rate and collapse stability) of soy protein and their hydrolysates as affected by polysaccharides. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates of 0.4, 5.0 and 5.2% degree of hydrolysis (DH) were produced by an enzymatic reaction. The polysaccharides added were xanthan, lambda and kappa-carrageenan, guar, locust bean gum and hydroxypropylmethylcelluloses as surface-active polysaccharides. The effect of polysaccharides addition on foaming properties depended in a complicated way on the degree of hydrolysis of protein, surface-activity of polysaccharide, concentration of both macromolecules, contribution of polysaccharide consistency to bulk viscosity and interfacial interactions between biopolymers. However, through cluster analysis the best combination of protein/polysaccharide to obtain defined foaming properties could be determined for an eventual industrial application. (C) 2011 Elsevier Ltd. All rights reserved.
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