Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins
This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). T...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0008/pjfns-2018-0008.xml?format=INT |
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| author | Sobral Pablo A. Ossa J. Sebastian Henao Palazolo Gonzalo G. Wagner Jorge R. |
| author_facet | Sobral Pablo A. Ossa J. Sebastian Henao Palazolo Gonzalo G. Wagner Jorge R. |
| author_sort | Sobral Pablo A. |
| collection | DOAJ |
| description | This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifiers in different systems. |
| format | Article |
| id | doaj-art-9ba310c2a8e346dd82cb2965ba783a11 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-9ba310c2a8e346dd82cb2965ba783a112025-02-02T20:38:27ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0168434735810.1515/pjfns-2018-0008pjfns-2018-0008Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated ProteinsSobral Pablo A.0Ossa J. Sebastian Henao1Palazolo Gonzalo G.2Wagner Jorge R.3Universidad Nacional de La Plata, Facultad de Ciencias Exactas. Calle 47 (s/n) y 115 (1900), La Plata, Provincia de Buenos Aires, ArgentinaUniversidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Pabellón Dra. María Cristina Taira, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA). Roque Sáenz Peña 352 (B1876BXD), Bernal, Provincia de Buenos Aires, ArgentinaUniversidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Pabellón Dra. María Cristina Taira, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA). Roque Sáenz Peña 352 (B1876BXD), Bernal, Provincia de Buenos Aires, ArgentinaUniversidad Nacional de Quilmes, Departamento de Ciencia y Tecnología, Pabellón Dra. María Cristina Taira, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA). Roque Sáenz Peña 352 (B1876BXD), Bernal, Provincia de Buenos Aires, ArgentinaThis paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifiers in different systems.http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0008/pjfns-2018-0008.xml?format=INTisolated proteinso/w emulsionssoy-wheystabilitytofu-whey |
| spellingShingle | Sobral Pablo A. Ossa J. Sebastian Henao Palazolo Gonzalo G. Wagner Jorge R. Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins Polish Journal of Food and Nutrition Sciences isolated proteins o/w emulsions soy-whey stability tofu-whey |
| title | Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins |
| title_full | Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins |
| title_fullStr | Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins |
| title_full_unstemmed | Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins |
| title_short | Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins |
| title_sort | emulsifying properties of dried soy whey dried tofu whey and their isolated proteins |
| topic | isolated proteins o/w emulsions soy-whey stability tofu-whey |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0008/pjfns-2018-0008.xml?format=INT |
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