Please use this identifier to cite or link to this item: http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/107
Effect of soybean fractions in the formation of complexes with gum Arabic
NORMA MORALES HERNANDEZ
Acceso Abierto
Atribución-NoComercial-SinDerivadas
Isolate soybean protein, Arabic gum and Insoluble complexes
The aim of this work was to test two different soluble soybean protein fractions(SS) and their impact in the formation of complexes. The SS was evaluated in two ways. The first one, the SSE were carried out using the methodology of Liu et al. (2007), while the SSN fraction was obtained by adjusted the pH with HCl. The zeta potentials of SS and Arabic gum (AG) were evaluated in the pH range of 2.0 to 8.0. Also, additive titration curves for AG/SS were obtained. The electrophoresis gels confirm that SSE contain different concentration of proteins fractions that SSN. Both, SSE and SSN present similar charge profile and therefore, showed the higher electronegativity difference with AG at pH 3.0. Meanwhile, the additive titration curves for AG/SS mixtures obtained at pH 3.0 shown differences in the complex formation. The neutral charge biopolymers ratio was reached at 0.7:1 and 0.35:1 for AG:SSE and AG:SSN, respectively. Our results provide basic information for the complexation depends not only of charge electronegativity of both biopolymers but also the conditions of method to extract the SS, therefore it is possible that ionic strength increase the coiling of their skeins of SS impacting on the technofunctional properties like viscosity or microencapsulation.
Institute of Food Techologists
2015
Póster de congreso
Inglés
Bibliotecarios
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CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
Appears in Collections:CARTEL / POSTER

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