Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja

ABIRACHED, C; MEDRANO, A; PANIZZOLO, L.A; MOYNA, P; AÑON, M.C

INNOTEC

INNOTEC

Año: 2011 vol. 6 p. 7 - 10

1688-3691

Abstract In this paper a study of emulsifying properties of soy proteins, glycinin and β-conglycinin, compared with soy protein isolate was conducted. For this, the fractions were isolated by isoelectric precipitation and were examined for solubility, surface hydrophobicity and thermal behaviour. The stability against creaming of emulsions was studied by a vertical optical analyzer, determining two constants of destabilization for the particle sizes observed with a particle analyzer, based on a biphasic second order equation (Panizzolo, 2005). It was determined that the emulsions prepared with glycinin are the most unstable in terms of creaming. The prepared with β-conglycinin presents a soy protein isolate-like behaviour. Keywords: Creaming, glycinin, β-conglycinin, soy protein isolate