Foaming behaviour of sunflower protein hydrolysates in proximity to pI

KARINA DAFNE MARTÍNEZ; ANA PILOSOF

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2013

0268-005X

ABSTRACT Improving the foaming properties ofsunflower protein could substantially expand its use in a variety of foodproducts. The hydrolysis of this protein would promote the increment of surfacetension properties in a probed way as we previously studied.The objective of the work was tostudy the effect of hydrolysis on the foaming properties of sunflower proteinisolate (SP) at different pH near the pI.Foaming properties were determined in a traditionalway by whipping methods and also measured with a rheological approach, tocorrelate both manner of parameters obtained.We studied previously atpH7, that a limited enzymatic treatment substantially enhanced foamingproperties of SP. A small degree of hydrolysis (DH = 1.5%) enhanced both foamoverrun and foam stability against liquid drainage and collapse. However, anincrease of DH to 9.8 % did not further improve foaming properties at pH 7.In this study we investigated theeffect of hydrolysis of SP on the foaming properties at different pHssurrounding the pI of the protein, asa potential use for others food applications.Theresults showed that solubility was increased as higher were the degree ofhydrolysis which relates to a higher overrun or drainage rate at all pH studiedin a different way. The stability against collapse follows a slightly similarperformance by compared with drainage stability due to another mechanism tocarry out each phenomenon.The very good correlation between whippingand rheological methods,to study the foaming properties, results in a useful tool to analyze theseparameters.