Study of the emulsifying properties of a protein hydrolysate using artificial neural networks.

MAURICIO ADARO, HÉCTOR STURNIOLO, JORGE MAGALLANES, LAURA FOLGUERA Y SONIA BARBERIS

Maipú - Mendoza

Congreso; XXXI Reunión Científica Anual de la Sociedad de Biología de Cuyo; 2013

Sociedad de Biología de Cuyo

Proteins are good emulsifying agents, so it is interesting to investigate these properties in protein hydrolysates that can be used as food additives. These additives may contribute or not to prepare emulsions, and it is desirable to modify the conditions of hydrolysis to obtain the appropriate degree at this functional property for a given food system.The objective of this work was to determine the effect of different variables (pH, temperature, hydrolysis time, amount of added buffer, enzyme: substrate ratio) for emulsification properties using neural networks for data analysis. Previously we performed a Design of Experiments, which allows studying all variables at the same time and evaluate the interactions between them.Turbidimetric technique was used (Pearce and Kinsella, 1978 modified by Tang et al, 2005) for Emulsifier Activity Index (EAI) and the Index of Emulsion Stability (IEE).Analysis of the data shows that IAE is favored with the reduction of enzyme: substrate ratio at low pHs. On the other hand Emulsion Stability (IEE) is higher only with high values ​​of enzyme: substrate ratio.