Effect of high-pressure treatment on emulsifying properties of soybean proteins

Puppo, Marı́a Cecilia; Speroni, Francisco; Chapleau, N.; Lamballerie, Marie de; Añón, Marı́a Cristina; Anton, Marc

doi:10.1016/j.foodhyd.2004.07.001

Cited by 162 publications

(116 citation statements)

References 18 publications

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“…Ahora bien, debido al mecanismo de floculación presente en los sistemas estudiados, estas distribuciones de tamaños de gota se podrían ver afectadas. Así pues, tras un tratamiento de desfloculación de la emulsión preparada con proteína congelada, inducido por una disolución de tensioactivo SDS, se obtiene una nueva curva de distribución (Figura 2), que permite obtener información sobre el índice de floculación, definido como la relación entre los diámetros D 4,3 de la emulsión sin SDS y con adición de SDS, siendo en este caso FI=1.94 (Puppo et al 2005). Sin embargo, cabe resaltar que una vez desfloculada la emulsión estabilizada con proteína congelada, los resultados de diámetro medio de particular son similares a los obtenidos con la proteína liofilizada (Figura 2).…”

Section: Influencia De La Velocidad De Agitación Durante El Proceso Dunclassified

Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Ruiz-Márquez¹,

Partal²,

Franco³

et al. 2010

Grasas y Aceites

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This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emulsions was analyzed. Processing variables during emulsification were also evaluated. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 70% oil and 0.50% tuna proteins. From the experimental results obtained, we may conclude that emulsion rheological properties are not significantly affected by the protein conservation method selected. On the contrary, an increase in homogenization speed favours an increase in the values of the linear viscoelastic functions. Less significant is the fact that as agitation speed increases further, mean droplet size steadily decreases.<br><br>El presente trabajo se ha centrado en el desarrollo de emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún. Específicamente, se ha analizado la influencia del método de conservación de las proteínas aisladas (liofilización, congelación) y de las condiciones de procesado seleccionadas sobre el comportamiento reológico y la microestructura de dichas emulsiones. Se han preparado emulsiones aceite en agua (con un contenido del 70% en peso de aceite) estabilizadas con proteínas de atún. La concentración de emulsionante usada ha sido 0,50% en peso. El comportamiento reológico de estas emulsiones no depende significativamente del método de conservación de la proteína empleado. Por otra parte, un aumento de la velocidad de agitación durante el proceso de manufactura de la emulsión da lugar a una disminución continua del tamaño medio de gota y a un aumento de las funciones viscoelásticas dinámicas, menos significativo a medida que aumenta dicha velocidad de agitación

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Section: Influencia De La Velocidad De Agitación Durante El Proceso Dunclassified

Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Ruiz-Márquez¹,

Partal²,

Franco³

et al. 2010

Grasas y Aceites

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“…Se utilizaron 11,5 mL de disolución por cada 0,5 g de emulsión. La utilización de un tensioactivo aniónico como el SDS permite el desplazamiento de la proteína de la interfase por el tensioactivo generando repulsiones electrostáticas que favorecen la defloculación (Chen y Dickinson, 1998;Puppo et al, 2005). Esta dispersión se añade a la unidad de preparación de muestra del equipo MasterSizer X, que contiene aproximadamente 750 mL de agua destilada y opera siempre a temperatura ambiente.…”

Section: Medidas De Distribución De Tamaño De Gotasunclassified

Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins

Bengoechea¹,

Romero²,

Cordobés³

et al. 2008

Grasas y Aceites

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“…where is extraction time (min), is extraction rate of soybean oil, , is stoichiometric constant, is thickness of reaction region (cm), is solid reactant density (g/cm 3 ), 0 is radius of solid reactant (cm), 0 is fluid mass concentration (g/cm 3 ), is effective diffusion coefficient when the liquid reactant get through the liquid boundary layer (cm 2 /min), is constant reaction rate of interface chemical reaction (cm 2 /s), and is effective diffusion coefficient when the liquid reactant get through the solid boundary layer (cm 2 /min) When the extraction rate is controlled by internal diffusion of the soybean flour, the Fick Law can be simplified as follows:…”

Section: Mass Transfer Model For Oil Extractionmentioning

confidence: 99%

“…Meanwhile, soybean oil, as the world's largest source of vegetable oil, contains high levels of polyunsaturated fatty acids, and it too is widely used in many industries. The problem is that current methods for oil and protein extraction can adversely affect the structural and chemical properties of both the oil and protein, thereby compromising their efficacy in applications [2,3].…”

Section: Introductionmentioning

confidence: 99%

Kinetics and Characteristics of Soybean Oil and Protein Extracted by AOT Reverse Micelle Technology

Zhang

Chen

Zhang

et al. 2018

Journal of Chemistry

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The mass transfer process of soybean oil extracted by AOT reverse micelle was determined. Meanwhile, the physicochemical properties of oil and structural properties of protein were also investigated by gas chromatography (GC), Fourier infrared spectrum (FTIR), and amino acid analyzer. The results indicated that the mass transfer model can be set up as 1 + 2(1 − ) − 3(1 − ) 2/3 = 0.248 • exp(−720.8/ ) • . The reaction probably belongs to internal diffusion. The oil extracted by AOT reverse micelle was in better quality according to physicochemical analysis. The soybean protein almost retained its original structure in AOT reverse micelle by FTIR and amino acid analysis. Therefore, AOT reverse micelle is an attractive procedure for extracting oil and protein simultaneously.

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Effect of high-pressure treatment on emulsifying properties of soybean proteins

Cited by 162 publications

References 18 publications

Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins

Kinetics and Characteristics of Soybean Oil and Protein Extracted by AOT Reverse Micelle Technology

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