Foaming Properties of Soy Protein Isolate Hydrolysates

Abstract

Abstract:Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively-were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending -with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).

Promoting Soybean Protein Functional Properties By Enzymatic Hydrolysis: Characterization, Antioxidant Activity, Functional Properties And Application.

“…globular protein that is highly ordered is difficult to surface denaturation. The hydrolysis occurred in protein molecules may be the result of the dissociation of glycinin into subunits AB and also to their denaturation as suggested by Panizzolo and Añón [8]. Soybean flour had low foaming capacity which can be explained by its low reactivity as a result of being complicated protein and diverse structural either in primary, secondary, tertiary or quaternary form [43].…”

“…Soy proteins are utilized in many foods widely as nutritional ingredients due to its high nutritive value, good digestibility properties and balanced amino acid composition. In food industry, soy proteins constitute a major protein source replacing dairy and meat proteins and used as a functional ingredient due to its emulsifying, gelling and stabilizing capacity [8]. Also, it could be utilized as a food preservative to extend some products' shelf-life such as meat products [9].…”