Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

被引：23

作者：

Perrechil, F. A. ^{[1
,2
]}

Ramos, V. A. ^{[1
]}

Cunha, R. L. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP, Brazil

[2] Univ Fed Sao Paulo, Inst Environm Chem & Pharmaceut Sci, BR-09972270 Diadema, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 11期

基金：

巴西圣保罗研究基金会;

关键词：

Emulsifier; Soy protein; Rheology; Emulsion; High pressure; Heat treatment; TREATED SOY PROTEIN; EMULSIFYING PROPERTIES; GLOBULINS; GLYCININ; SUBUNITS; ISOLATE;

D O I：

10.1080/10942912.2014.999375

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Oil-in-water emulsions stabilized by different concentrations of two fractions (7S and 11S) of soy protein, with or without heat treatment at 70 or 90 degrees C, were investigated. Emulsions stabilized by 7S showed smaller droplets than those containing 11S. Moreover, emulsions stabilized by heat treated mixtures enriched in 11S produced gel after high pressure homogenization. Emulsions produced from 75% of 7S and 25% of 11S without or with heat treatment at 70 degrees C showed the smallest droplets, indicating a synergistic effect between them. Thus, the combination between 7S and 11S has a great potential to be used as natural emulsifier in food-grade emulsions.

引用

页码：2593 / 2602

页数：10

共 50 条

[41] The binding mechanism of lecithin to soybean 11S and 7S globulins using fluorescence spectroscopy
Jufang Li
Yetong Li
Shuntang Guo
Food Science and Biotechnology, 2014, 23 : 1785 - 1791
[42] STUDY ON ACCUMULATION OF 11S AND 7S PROTEINS IN DEVELOPMENTAL SEED OF SOYBEAN BY MEANS OF IMMUNOFLUORESCENCE
LIN, ZP
CUI, QL
ZHAO, YJ
YIN, GC
LEI, BJ
ZHANG, KW
LU, CH
SCIENCE IN CHINA SERIES B-CHEMISTRY LIFE SCIENCES & EARTH SCIENCES, 1990, 33 (12): : 1481 - &
[43] Effects of 7S and 11S on the intestine of weaned piglets after injection and oral administration of soybean antigen protein
Peng, Chenglu
Tang, Xuebing
Shu, Yingshuang
He, Mengchu
Xia, Xiaodong
Zhang, Yu
Cao, Chengming
Li, Yu
Feng, Shibin
Wang, Xichun
Wu, Jinjie
ANIMAL SCIENCE JOURNAL, 2019, 90 (03) : 393 - 400
[44] Effect of Heat Treatment on Solubility and Secondary Structure of Soybean 11S Glycinin
热处理对大豆11S球蛋白溶解性和二级结构的影响
Jiang, Lianzhou (jianglianzhou@163.com), 2018, Chinese Chamber of Commerce (39):
[45] Effect of 7S/11S ratio on the network structure of heat-induced soy protein gels: a study of probe release
Wu, Chao
Hua, Yufei
Chen, Yeming
Kong, Xiangzhen
Zhang, Caimeng
RSC ADVANCES, 2016, 6 (104) : 101981 - 101987
[46] Characterization of 7S and 11S globulins in soybean varieties differing in seed size and their effects on the properties of soybean curd
Kim, Sun-Lim
Kim, Han-Mo
Chun, Se-Cheol
Kim, Jung-Tae
Kim, Min-Young
Chi, Hee-Youn
Kim, Eun-Hye
Kim, Hyun-Bok
Kim, Mi-Jung
Seo, Bo-Ram
Kang, Eun-Young
Seo, Su-Hyun
Chung, Ill-Min
FOOD SCIENCE AND BIOTECHNOLOGY, 2008, 17 (01) : 135 - 143
[47] Extraction and Isolation of 7S and 11S from Low-Temperature Defatted Soybean Draff
Shi Yanguo
Yang Chunhua
Yiu Ying
Zhang Yifang
Sun Bingyu
Chunlin, Hu
ENVIRONMENT MATERIALS AND ENVIRONMENT MANAGEMENT PTS 1-3, 2010, 113-116 : 403 - +
[48] Effects of ionic strength and (-)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins
Yang, Yaxuan
Wang, Qiming
Tang, Yuwan
Lei, Lin
Zhao, Jichun
Zhang, Yuhao
Li, Lin
Wang, Qiang
Ming, Jian
FOOD HYDROCOLLOIDS, 2021, 119
[49] Interactions between 7S/11S soybean globulins and wheat proteins during dough making
Xue-Li Gao
Fu-Sheng Chen
Yong-Hui Wang
Sheng-Hua He
Wei-Yun Guo
Guang-Hui Li
Journal of Food Measurement and Characterization, 2021, 15 : 4939 - 4945
[50] Rheological properties of heated corn starch plus soybean 7S and 11S globulin dispersions
Chen, CJ
Liao, HJ
Okechukwu, PE
Damodaran, S
Rao, MA
JOURNAL OF TEXTURE STUDIES, 1996, 27 (04) : 419 - 432

← 1 2 3 4 5 →