Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350037
Type: Artigo
Title: Synergistic functionality of soybean 7S and 11S fractions in oil-in-water emulsions: effect of protein heat treatment
Author: Perrechil, F. A.
Ramos, V. A.
Cunha, R. L.
Abstract: Oil-in-water emulsions stabilized by different concentrations of two fractions (7S and 11S) of soy protein, with or without heat treatment at 70 or 90°C, were investigated. Emulsions stabilized by 7S showed smaller droplets than those containing 11S. Moreover, emulsions stabilized by heat treated mixtures enriched in 11S produced gel after high pressure homogenization. Emulsions produced from 75% of 7S and 25% of 11S without or with heat treatment at 70°C showed the smallest droplets, indicating a synergistic effect between them. Thus, the combination between 7S and 11S has a great potential to be used as natural emulsifier in food-grade emulsions.
Subject: Tratamento térmico
Proteínas de soja
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Fechado
Identifier DOI: 10.1080/10942912.2014.999375
Address: https://www.tandfonline.com/doi/full/10.1080/10942912.2014.999375
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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