Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Polysaccharide functionality through extrusion processing

“…Extrusion of pectin and soybean protein mixtures has been utilized to enhance the emulsifying capacity of the mixture compared to the non-extruded mixture [68]. The pectin investigated showed a proteinaceus fraction which denatured in the extruder altering the hydrophobic and hydrophilic amino acid distribution at the surface of the molecule.…”

“…The pectin investigated showed a proteinaceus fraction which denatured in the extruder altering the hydrophobic and hydrophilic amino acid distribution at the surface of the molecule. This change in the surface properties of the molecule has been suggested to improve the interfacial properties of the mixture [68].…”

Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling

“…Similarly, the augmented simplex centroid design has also been used to study interactions among LBG, potato starch and K-carageenan and their effects on properties of low-fat sodiumreduced sausages (García-García & Totosaus, 2008). On the other hand, study of Beuno, Pereira, Menegassi, Areas, and Castro (2009) applied a simplex-centroid design in emulsions containing mixtures of citrus pectin, textured soybean protein and soybean protein isolate in order to determine the emulsifying activity index, average droplet size and creaming inhibition of the mixtures. More recently, the same design has been used to investigate the interaction effects among XG, GG and emulsifiers on the properties of low-cholesterol low-fat mayonnaise (Nikzade, Tehrani, & Saadatmand-Tarzjan, 2012).…”

Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

“…The result is the formation of a new molecular aggregate structures (2,8). Bueno et al (28) studied the effect of high temperature extrusion cooking on the emulsifying properties of soybean proteins and pectin mixtures, and found that the emulsifying capacity of the mixture increased 41% after extrusion processing. They reported that high temperature extrusion cooking of protein can lead to changes in structure and functional properties, such as unfolding of the molecules and exposing functional groups, including hydrophobic groups, from the inside, consequently improving the emulsion properties of proteins.…”