Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

The objective of this study was to apply response surface methodology to estimate the emulsifying capacity and stability of mixtures containing isolated and textured soybean proteins combined with pectin and to evaluate if the extrusion process affects these interfacial properties. A simplex- centro...

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Bibliographic Details
Published in:	Journal of food engineering Vol. 90; no. 4; pp. 504 - 510
Main Authors:	Bueno, Arthur Soares, Pereira, Cristina Meyer, Menegassi, Bruna, Arêas, José Alfredo Gomes, Castro, Inar Alves
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-02-2009 [New York, NY]: Elsevier Science Pub. Co Elsevier
Subjects:	Biological and medical sciences creaming droplet size emulsifying properties Emulsion Extrusion Food engineering Food industries food processing quality Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Hydrocolloid interface phenomena mathematical models mixtures Pectin pectins prediction Protein protein isolates response surface methodology RSM soy protein Soybeans synergism textured vegetable protein Soybeans Emulsion Extrusion Pectin Hydrocolloid RSM Protein Methodology Food additive Soybean Properties Mixture Grain legume Gelling agent Response surface Dietary fiber Polysaccharide
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Summary:	The objective of this study was to apply response surface methodology to estimate the emulsifying capacity and stability of mixtures containing isolated and textured soybean proteins combined with pectin and to evaluate if the extrusion process affects these interfacial properties. A simplex- centroid design was applied to the model emulsifying activity index (EAI), average droplet size ( D [4,3]) and creaming inhibition (CI%) of the mixtures. All models were significant and able to explain more than 86% of the variation. The high predictive capacity of the models was also confirmed. The mean values for EAI, D [4,3] and CI% observed in all assays were 0.173 ± 0.015 nm, 19.2 ± 1.0 μm and 53.3 ± 2.6%, respectively. No synergism was observed between the three compounds. This result can be attributed to the low soybean protein solubility at pH 6.2 (<35%). Pectin was the most important variable for improving all responses. The emulsifying capacity of the mixture increased 41% after extrusion. Our results showed that pectin could substitute or improve the emulsifying properties of the soybean proteins and that the extrusion brings additional advantage to interfacial properties of this combination.
Bibliography:	http://dx.doi.org/10.1016/j.jfoodeng.2008.07.028
ISSN:	0260-8774 1873-5770
DOI:	10.1016/j.jfoodeng.2008.07.028