Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis |
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| Authors: | Karina D Martínez María E Farías Ana MR Pilosof |
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| Affiliation: | 1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina;2. Departamento de Tecnología, Universidad Nacional de Luján, Rutas 5 y 7, Luján 6700, Buenos Aires, Argentina |
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| Abstract: | The objective of the work was to study foaming properties (foam overrun, drainage rate and collapse stability) of soy protein and their hydrolysates as affected by polysaccharides. As starting material a sample of commercial soy protein isolate was used (SP) and hydrolysates of 0.4, 5.0 and 5.2% degree of hydrolysis (DH) were produced by an enzymatic reaction. The polysaccharides added were xanthan, λ and κ-carrageenan, guar, locust bean gum and hydroxypropylmethylcelluloses as surface-active polysaccharides. |
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| Keywords: | Foam Soy protein Hydrolysates Polysaccharides Cluster analysis |
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