Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology | Zendy

Karina D. Martínez | Zendy; Ana M.R. Pilosof | Zendy

Open Access

Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

Author(s) -

Karina D. Martínez,

Ana M.R. Pilosof

Publication year - 2014

Publication title -

international journal of carbohydrate chemistry

Language(s) - English

Resource type - Journals

eISSN - 1687-935X

pISSN - 1687-9341

DOI - 10.1155/2014/474720

Subject(s) - polysaccharide , carrageenan , response surface methodology , chemistry , hydrolysate , foaming agent , soy protein , hydrolysis , chemical engineering , chromatography , food science , organic chemistry , porosity , engineering

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, κC, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by κC to continuous phase of foaming

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