Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment

Alves, A.; Martha, Lara; Casanova, Federico; Tavares, Guilherme M.

doi:10.1177/10820132211031756

Cited by 14 publications

(15 citation statements)

References 20 publications

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“…For SPI concentration, as the protein ratio increased in the foam formulation, the FS value also increased. This observation is in disagreement with the results of Alves et al (2022), who pointed out that the substitution of SPI for WPI in a certain ratio had a negative effect on FS. This situation can be explained by the low solubility of the SPI and/or SPI/WPI aggregates negatively affecting the gas/water interface (Alves et al, 2022).…”

Section: Resultscontrasting

confidence: 99%

“…This observation is in disagreement with the results of Alves et al (2022), who pointed out that the substitution of SPI for WPI in a certain ratio had a negative effect on FS. This situation can be explained by the low solubility of the SPI and/or SPI/WPI aggregates negatively affecting the gas/water interface (Alves et al, 2022). On the other hand, in our study, increasing stability with increasing SPI ratio may be associated with the effect of Gypsophila saponin on the solubility of SPI.…”

Section: Resultscontrasting

confidence: 99%

“…The techno-functional properties of these proteins can be enhanced by protein-other component interactions. Alves et al (2022) reported that the synergy between soy protein isolate (SPI) and whey proteins resulted in an improvement in foamability. In addition, it was observed that the foam system containing SPI and xanthan gum at a certain ratio (SPI: XG = 1:2 or 1:3) was more stable than the one without hydrocolloid and even EWP foam (Xie & Hettiarachchy, 1998).…”

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confidence: 99%

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Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method

Güldane

2023

J Food Process Engineering

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In this study, the effects of soy protein isolate (SPI) concentration (0%, 50%, and 100%), sonication time (10, 20, and 30 min), and whipping time (5, 10, and 15 min) on the quality characteristics of the model food foam were investigated and optimized. In order to maximize both foaming capacity (FC) and foam stability (FS), it was aimed to select the optimum process parameters using a Taguchi‐based fuzzy logic method (TBFLM). The experiments were performed according to Taguchi L9 (33) orthogonal design, and the effects of process parameters on foam quality characteristics were investigated by analysis of variance. Optimization results revealed that optimum FC and FS values were obtained with 50% SPI, 30 min sonication, and 10 min whipping. SPI concentration was the most effective factor for the responses in Taguchi single‐response optimization. However, the whipping time has the greatest impact on the multiperformance characteristics index, accounting for 78.93% of the contribution to fuzzy logic multiresponse optimization. The verification experiments revealed that the TBFLM is a useful method for improving foam quality characteristics. Practical applications FC and FS are the most important properties, which represent the quality characteristics of model food foams. The Taguchi method failed in multiresponse optimization in the model food application. A Taguchi‐based Fuzzy logic optimization method was successfully applied to optimize the quality characteristics of model food foam, and the optimal conditions were determined as soy protein isolate of 50%, sonication time of 30 min, and whipping time of 10 min. The contribution of whipping time to the multiperformance characteristics index was found to be the highest.

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 99%

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confidence: 99%

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Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method

Güldane

2023

J Food Process Engineering

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“…This is the same as what happened to [26] that the higher the heating temperature, the lower the protein solubility. Higher temperatures will cause protein solubility to decrease, but it is stated that solubility will increase in the temperature range of 40 -50 o C. Research conducted by [27] proved that whey protein looked very compact and produced a lot of insoluble aggregates compared to samples which were dominated by soy protein.…”

Section: Solubilitymentioning

confidence: 99%

Effect of heating temperature on physical, functional, and digestibility properties of Whey Protein Concentrate (WPC)

Andoyo,

Diani,

Fetriyuna

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Whey protein is a substance that is derived from the production of cheese. In its native form, whey protein has problems in its application in food products because it can cause a hard texture that affects sensory acceptance. It is necessary to modify the functional properties of whey protein so that it can be used more widely in the food industry. One of the modifications of whey protein is the heating treatment. The process was carried out by preheating at 70, 80, and 90°C. Then centrifuged for 15 minutes at 6000 rpm, then dried the solids using an oven vacuum at 50°C with a pressure of 25 inHg. The functional properties tested in this study were microstructure morphology, solubility, gel texture, voluminosity, and protein digestibility. The morphology of WPC powder produced significant differences between native and heating treatment. The microstructure results using TEM showed that the shape of native WPC was spherical and porous, while the heating treatment was flake-shaped. In terms of particle size distribution, native WPC and 80°C treatment have a bimodal pattern, while 70 and 90°C treatment have a unimodal pattern. As the heating temperature increases, the protein solubility will be getting lower. The lowest solubility was obtained at 90°C (16.04 ± 0.74%). Hardness produced in the gel with heating temperature significantly different than the native with the decreasing pH, the hardness produced will be higher. The fastest acidification rate produced until the final pH of 4.4 was at 80 and 90°C (270 minutes), which was faster than native (295 minutes). The heating treatment increase significantly differently in voluminosity than the native. Protein digestibility resulted in a significant difference between native and 80°C, where at 80°C (30.76 ± 0.07%), protein digestibility was higher than native (27.38 ± 0.09%).

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“…In Creaming could be observed in oil/water emulsions stabilized by soy protein after 60 days of storage, while emulsions stabilized by sodium caseinate, a commercial surfactant, were still stable [98]. Similarly, foam produced with soy protein decomposed more quickly with aging time than foam produced with whey protein, and the foam stability of the latter decreased significantly when soy protein was added, even at small soy-whey ratios [217].…”

Section: Introductionmentioning

confidence: 96%

Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

Xia¹

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Soy protein subjected to selective proteolysis on β-conglycinin (referred to as DβH, contrast group) and a control soy protein isolate sample without addition of protease (referred to as CSPI, blank group) were adopted as experimental samples. By employing the "subtraction" mode of logical thinking, we aimed to compare the differences between CSPI and DβH on fibrillation at pH 2.0 with heating at 95 °C. The results showed when heated for 60 min, CSPI tended to form short worm-like fibrils while DβH formed long semiflexible fibrils. When the heating time was prolonged to 360 min, the fibrils formed from both exhibited clusters.Whereas when heated for 720 min, no fibrillar aggregates appeared from them. This study would help explore the effects of β-conglycinin on the fibril formation of soy protein isolate in a new way.

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Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment

Cited by 14 publications

References 20 publications

Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method

Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method

Effect of heating temperature on physical, functional, and digestibility properties of Whey Protein Concentrate (WPC)

Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

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