DOI: 10.17265/2159-5828/2015.01.001
View full text
Cecilia Abirached, Claudia Alejandra Medrano, Patrick Moyna, María Cristina Añón, Luis Alberto Panizzolo

Abstract: Abstract:The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This…

expand abstract