Formulation Engineering Can Improve the Interfacial and Foaming Properties of Soy Globulins

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• 作者：Victor Pizones Ru&iacute ; z-Henestrosa ; Cecilio Carrera Sá ; nchez ; Juan M. Rodr&iacute ; guez Patino
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 25, 2007
• 年：2007
• 卷：55
• 期：15
• 页码：6339 - 6348
• 全文大小：576K
• 年卷期：v.55,no.15(July 25, 2007)
• ISSN：1520-5118

文摘

In this contribution, we have analyzed the effect of different strategies, such as change of pH (5 or7) or ionic strength (at 0.05 and 0.5 M), and addition of sucrose (at 1 M) and Tween 20 (at 1·10^-4 M)on interfacial characteristics (adsorption, structure, dynamics of adsorption, and surface dilatationalproperties) and foam properties (foam capacity and stability) of soy globulins (7S and 11S at 0.1 wt%). We have observed that (1) the adsorption (presence of a lag period, diffusion, and penetrationat the air-water interface) of soy globulins depends on the modification in the 11S/7S ratio and onthe level of association/dissociation of these proteins by varying the pH and ionic strength (I), theeffect of sucrose on the unfolding of the protein, and the competitive adsorption between protein andTween 20 in the aqueous phase. The rate of adsorption increases at pH 7, at high ionic strength,and in the presence of sucrose. (2) The surface dilatational properties reflect the fact that soy globulinadsorbed films exhibit viscoelastic behavior but do not have the capacity to form a gel-like elasticfilm. The surface dilatational modulus increases at pH 7 and at high ionic strength but decreaseswith the addition of sucrose or Tween 20 into the aqueous phase. (3) The rate of adsorption andsurface dilatational properties (surface dilatational modulus and phase angle) during adsorption atthe air-water interface plays an important role in the formation of foams generated from aqueoussolutions of soy globulins. However, the dynamic surface pressure and dilatational modulus are notenough to explain the stability of the foam.