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Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems
Faculty
Agriculture
Year:
2011
Type of Publication:
Article
Pages:
371-377
Authors:
Ramadan, Mohamed Fawzy, Hefnawy, Hefnawy Taha Mansour
DOI:
10.1007/s13197-010-0203-1
Journal:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE SPRINGER INDIA
Volume:
48
Research Area:
Food Science \& Technology
ISSN
ISI:000287758500019
Keywords :
Fenugreek gum, Soy protein isolate, Emulsifying activity, Emulsion stability
Abstract:
Protein-polysaccharide interactions play an important role in the structure and stability of many processed foods. In this study the effect of fenugreek gum (FG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. Generally, the solubility of SPI ions was increased by adding FG. The emulsifying activity of SPI with fenugreek gum (SPI-FG) was 4 times higher than that of SPI or FG alone and similar to that of bovine serum albumin (BSA). The emulsifying stability of SPI-FG dispersions was respectively 3 and 2 times higher than that of SPI and BSA. In addition, the solubility and emulsifying properties of SPI-FG dispersions were stable over wide range of pH (from 3 to 9), ion strength (from 0.1 to 1.0 M NaCl) and high temperature (85 A degrees C/h).
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