Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein-lecithin interaction

Food Hydrocolloids

Volumn 20, Issue 7, 2006, Pages 990-996

  Comas, D I ^a   Wagner, J R ^b   Tomas M C ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

O W emulsion stability; Phospholipids; Protein lecithin interaction; Soybean isolates; Vertical scan analyzer

Indexed keywords

GLYCINE MAX; HELIANTHUS;

EID: 33746346421     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.11.006     Document Type: Article

References (20)

1. Aoki H., Taneyama N., Orimo N., and Kitagawa I. Effect of lipophilization of soy protein on its emulsion stabilizing properties. Journal of Food Science 46 (1981) 1192-1195
2. Beckwith A.C. Interaction of phosphatidylcholine vesicles with soybean 7S and 11S globulin. Journal of American Oil Chemists' Society 32 (1984) 1397-1402
3. Chen W.S., and Soucie W.G. Modification of surface charges of soy protein by phospholipids. Journal of American Oil Chemists' Society 62 (1985) 1686-1689
4. Comas, D. I., Wagner, J. R., & Tomás, M. C. (2004). Influence of the chemical environment on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions. In: Proceedings of Food Colloids 2004, Interactions, Microstructure and Processing, B-14, Harrogate, UK.
5. Diez R. Superdegumming of crude oils. Aceites y Grasas 20 (1995) 294-307
6. Hassenhuettl, G. L., & Hartel, R. W. (1997). Margarines and spreads. In: Food emulsifiers and their applications (pp. 255-280). New York: Chapman & Hall.
7. Hirotsuka M., Taniguchi H., Narita H., and Kito M. Increase in emulsification activity of soy lecithin-soy protein complex by ethanol and heat treatments. Journal of Food Science 49 (1984) 1105-1110
8. Kinsella J.E. Functional properties of soy protein. Journal of American Oil Chemists′ Society 56 (1979) 242-258
9. McClements, M. J. (1999). Emulsion ingredients. In: Food emulsions principles, practice and techniques (pp. 83-124). New York: CRC Press.
10. Mitidieri F.E., and Wagner J.R. Coalescence of O/W emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption. Food Research International 35 6 (2002) 547-557
11. Molina Ortiz S.E., and Wagner J.R. Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties. Food Research International 35 (2002) 511-518
12. Ohtsuru M., and Kito M. Association of phosphatidylcholine with soybean 11S globulin. Agriculture Biological Chemistry 47 (1983) 1907-1908
13. Palazolo G.G., Sorgentini D.A., and Wagner J.R. Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions. Journal of American Oil Chemists' Society 81 7 (2004) 625-632
14. Palazolo G.G., Sorgentini D.A., and Wagner J.R. Coalescence and flocculation in O/W emulsions of native and denatured whey soy proteins in comparison with soy protein isolates. Food Hydrocolloids 19 (2005) 595-604
15. Pan L.G., Tomás M.C., and Añón M.C. Effect of sunflower lecithins on the stability of water in oil (W/O) and oil in water (O/W) emulsions. Journal of Surfactants and Detergents 5 2 (2002) 135-143
16. Scuriatti M.P., Tomás M.C., and Wagner J.R. Influence of soybean protein isolates-phosphatidylcholine on the stability of oil-in-water emulsions. Journal of American Oil Chemists' Society 80 11 (2003) 1093-1100
17. Sorgentini D.A., and Wagner J.R. Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins. Journal of Food Biochemistry 23 5 (1999) 489-507
18. Wagner J.R., Sorgentini D.A., and Añón M.C. Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates. Journal of Agricultural and Food Chemistry 44 (1996) 1881-1889
19. van Nieuwenhuyzen, W. (1999). Fractionation of Lecithins. The European Food and Drink Review Process Technology, 27-32.
20. van Nieuwenhuyzen W., and Szuhaj B. Effect of lecithins and proteins on the stability of emulsions. Fett/Lipid 10 (1998) 282-291