FOAMING BEHAVIOUR OF ENZYMATICALLY MODIFIED SUNFLOWER PROTEIN IN PROXIMITY TO pI

MARTÍNEZ, KARINA DAFNE; CARRERA SANCHEZ, CECILIO

Biointerface Research in Applied Chemistry

Biointerface Research in Applied Chemistry

Año: 2016

2069-5837

Improving the foaming properties of sunflower protein could substantially expand its use in a variety of  food products. The enzymatic hydrolysis of this protein would promote the increment of surface tension properties in a probed way as we previously studied. The  objective  of  the work was  to  study  the  effect  of  enzymatic  treated  sunflower  protein  isolate  (SP)  on  the  foaming  properties  at different pH near the pI.  Foaming  properties were  determined  in  a  traditional way  by  whipping methods  and  also measured with  a  rheological  approach,  to correlate both manner of parameters obtained, as a secondary objective. We studied previously at pH7, that a limited enzymatic treatment substantially enhanced foaming properties of SP.  In this study we investigated the effect of hydrolysis of SP on the foaming properties at different pHs surrounding the pI of the protein, as a potential use for others food applications. The results showed that solubility was increased as higher were the degree of hydrolysis. This, relates with a higher overrun or drainage  rate at all pH studied in a different way, as a result of different protein content. The stability against collapse follows a slightly similar performance by compared with drainage stability due to another mechanism to carry out each phenomenon. The very good correlation between whipping and rheological methods, to study the foaming properties, results in a useful tool to analyze these parameters.