RHEOLOGY AND THERMAL TRANSITIONS OF ENZYMATIC MODIFIED SOY PROTEIN AND POLYSACCHARIDES MIXTURES, OF POTENTIAL USE AS FOAMING AGENT DETERMINED BY RESPONSE SURFACE METHODOLOGY

MARTÍNEZ, KARINA ; A.M.R. PILOSOF

Food Bioscience

Elsevier

Lugar: Nueva York; Año: 2013

2212-4292

Limited enzymatic treatment of soy proteins can substantially improve foamability but it has been reported that can decrease foam stability. Therefore, because of the decreased foam stability, their use would require the addition of polysaccharides as stabilizers. The complex mixture we studied could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide that gels on heating (hydroxypropylmethycellulose, HPMC called E4M) and other that gels on cooling (kappa-carraggeenan, C), together with hydrolyzed soy protein (HSP) at 4% degree of hydrolysis. It was to study the concentration effect of each biopolymer on rheological at 70ºC (elastic component module, G´, and relative viscoelasticity, tan ) and thermal behavior (melting temperature of E4M, TmE4M; and gelling temperature of C, TgC) of the mixture. For this purpose, a Doehlert design and a response surface methodology were used to design the experiment and analyze it respectively. The G´ and tan  of mixed systems on heating (70ºC), were mainly determined by E4M because this polysaccharide is gelled on heating. However, a high HSP or C concentration E4M gelation was prevented. The statistical analysis showed that E4M showed the best performance for both TmE4M and TgC responses.