Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/95466
Title: Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate
Authors: Tay, S.L.
Perera, C.O. 
Barlow, P.J. 
Kasapis, S.
Issue Date: 2006
Source: Tay, S.L.,Perera, C.O.,Barlow, P.J.,Kasapis, S. (2006). Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate. Gums and Stabilisers for the Food Industry 13 : 342-349. ScholarBank@NUS Repository.
Abstract: To understand the contribution of the individual fractions of the soy "composite" to overall functionality, the following studies were undertaken: Commercially available defatted soy flour was used in order to extract the three major fractions of the protein (11S? 7S, and 2S). It was found that 2S exhibits higher foaming and emulsification properties than 7S, and the latter faired better than the 1 IS. We believe that this is due to 2S being able to adsorb rapidly into the air/water or oil/water interface and to have higher surface hydrophobicity, as compared with the other soy fractions. Gels were formed when glucono-8-lactone (GDL) was added to a protein solution. The structural properties were monitored using texture profile analysis (TPA), scanning electron microscopy (SEM) and atomic forcc microscopy (AFM). The size of the aggregates formed were in the order of 1 IS >2S > 7S. This is due to the buffering capacity of 7S which is superior to that of 1 IS thus maintaining a higher value of pH in the solution (5.3), as opposed to 4.5 for 1 IS, and reduced aggregation. Faster aggregation does not always leads to harder gels. The hardness and water holding capacity (WHC) of the protein-fraction gels were in the order of 1 IS > 7S > 2S. The ability to hold water in the 2S gel is the poorest due to a weak gel network formed, as compared to the other two protein gels. Mixtures of 11S:7S produced quantifiable gelation behavior based on the premise that higher levels of 7S in the composite would require longer times of thermal treatment to achieve comparable physicochemical properties. © The Royal Society of Chemistry 2006.
Source Title: Gums and Stabilisers for the Food Industry 13
URI: http://scholarbank.nus.edu.sg/handle/10635/95466
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