High intensity ultrasound application on rheological properties effects of native soy protein isolate

LOURDES SULLCA GRIMALDEZ; KARINA D. MARTÍNEZ

Biointerface Research in Applied Chemistry

Biointerface Research in Applied Chemistry

Año: 2017 vol. 7

2069-5837

Industrial proteinmodification methods are mainly based on the use of heat, enzymes or reducingagents. Of achieving various functional properties that make them suitable foruse in various foods.The use of high intensity ultrasound (US) has been applied in variousoperations in food processing.Soy protein was isolated. The solubility; the flow behavior by viscometer, thesize distribution and zeta potential particle were studied. The gel point wasanalyzed by dynamic rheometry and frequency sweeps characterizing theviscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitudeof 20%, were treated for 20 minutes.The solubility showed a large increase. However, the viscosity showed nochanges after HIUS; matching the results obtained in the study with particlesize distribution. The zeta potential increased significantly with he unalteredcapacity of gelation would be related to a structural modification imparted bythe HIUS.