Formulation engineering can improve the interfacial and foaming properties of soy globulins.
In this contribution, we have analyzed the effect of different strategies, such as change of pH (5 or 7) or ionic strength (at 0.05 and 0.5 M), and addition of sucrose (at 1 M) and Tween 20 (at 1 x 10(-4) M) on interfacial characteristics (adsorption, structure, dynamics of adsorption, and surface dilatational properties) and foam properties (foam capacity and stability) of soy globulins (7S and 11S at 0.1 wt %). We have observed that (1) the adsorption (presence of a lag period, diffusion, and penetration at the air-water interface) of soy globulins depends on the modification in the 11S/7S ratio and on the level of association/dissociation of these proteins by varying the pH and ionic strength (I), the effect of sucrose on the unfolding of the protein, and the competitive adsorption between protein and Tween 20 in the aqueous phase. The rate of adsorption increases at pH 7, at high ionic strength, and in the presence of sucrose. (2) The surface dilatational properties reflect the fact that soy globulin adsorbed films exhibit viscoelastic behavior but do not have the capacity to form a gel-like elastic film. The surface dilatational modulus increases at pH 7 and at high ionic strength but decreases with the addition of sucrose or Tween 20 into the aqueous phase. (3) The rate of adsorption and surface dilatational properties (surface dilatational modulus and phase angle) during adsorption at the air-water interface plays an important role in the formation of foams generated from aqueous solutions of soy globulins. However, the dynamic surface pressure and dilatational modulus are not enough to explain the stability of the foam.
Ruíz-Henestrosa
Victor Pizones
VP
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Prof. García GonzAlez, 1, E-41012-Sevilla, Spain.
Sanchez
Cecilio Carrera
CC
Rodríguez Patino
Juan M
JM
D000327:Adsorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004058:Diffusion; D005524:Food Technology / Q000379:methods*; D005916:Globulins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D030262:Soybean Proteins / Q000737:chemistry*
D005916:Globulins; D030262:Soybean Proteins