INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Rheological study of dispersions prepared with modified soybean protein isolates
Autor/es:
PUPPO, M.C; SORGENTINI, D.A; AÑÓN, M.C
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
SPRINGER
Referencias:
Año: 2000 vol. 77 p. 63 - 71
ISSN:
0003-021X
Resumen:
Structural modifications of modified soy protein
isolates (SPI) were distinguished by rheological behavior. SPI
were prepared by acidic (pH 2.5) and thermal-acidic treatment
without (pH 1.6) and with neutralization (pH 8.0). Dynamic
properties of dispersions were determined through the variation
of storage and loss moduli with frequency, and loss tangent behavior
was analyzed. Changes in viscoelastic parameters with
protein concentration (1012% wt/vol) and time of heating
(1560 min) were also determined. Flow properties of dispersions
were estimated through apparent viscosity and flow and
consistency index measurements. Rheological behavior of dispersions
was compared with those found by experiment with
commercial mayonnaise, mustard, and salad dressing. The
analysis of rheological parameters showed that thermally
treated isolates formed dispersions with high elastic modulus
and consistency index with a structure mainly stabilized by hydrophobic
interactions, although no gelation process after cooling
was observed. From the rheological point of view, it was deduced
that thermally treated isolates could be used as ingredients
in the formulation of salad dressings. The alkaline sample
would be more versatile because, depending on protein concentration
and thermal treatment, the consistency of its dispersions
was like that in salad dressing, or similar to those of mustard
and mayonnaise.
Paper no. 9318 in JAOCS 77, 6371 (2000).JAOCS 77, 6371 (2000).