Artigo de periodico

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology (2009)

• Authors:
  • Bueno, Arthur Soares
  • Pereira, Cristina Meyer
  • Menegassi, Bruna
  • Arêas, José Alfredo Gomes
  • Castro, Inar Alves de
• USP affiliated authors: AREAS, JOSE ALFREDO GOMES - FSP ; CASTRO, INAR ALVES DE - FCF
• Unidades: FSP; FCF
• DOI: 10.1016/j.jfoodeng.2008.07.028
• Subjects: TECNOLOGIA DE ALIMENTOS (METODOLOGIA); BIOPOLÍMEROS; SOJA; HIDROCOLOIDE; PROTEÍNAS; EMULSÕES (FORMAS FARMACÊUTICAS); EXTRUSÃO
• Language: Inglês
• Abstract: 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
• Imprenta:
  • Publisher place: London
  • Date published: 2009
• Source:
  • Título: Journal of food engineering
  • Volume/Número/Paginação/Ano: v. 90, n.4, p. 504-510, Feb. 2009

Informações sobre o DOI: 10.1016/j.jfoodeng.2008.07.028 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo NÃO é de acesso aberto
  

---

How to cite

A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

• ABNT

  BUENO, Arthur Soares et al. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology. Journal of food engineering, v. 90, n. 4, p. 504-510, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.07.028. Acesso em: 22 fev. 2026.

• APA

  Bueno, A. S., Pereira, C. M., Menegassi, B., Arêas, J. A. G., & Castro, I. A. de. (2009). Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology. Journal of food engineering, 90( 4), 504-510. doi:10.1016/j.jfoodeng.2008.07.028

• NLM

  Bueno AS, Pereira CM, Menegassi B, Arêas JAG, Castro IA de. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology [Internet]. Journal of food engineering. 2009 ; 90( 4): 504-510.[citado 2026 fev. 22 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.028

• Vancouver

  Bueno AS, Pereira CM, Menegassi B, Arêas JAG, Castro IA de. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology [Internet]. Journal of food engineering. 2009 ; 90( 4): 504-510.[citado 2026 fev. 22 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.07.028

Últimas obras dos mesmos autores vinculados com a USP cadastradas na BDPI:

• Application of response surface methodology for the optimization of oxidants in wheat flour
• Effect of lipid-protein interactions on hydration characteristics of defatted offal protein isolates
• A ²H NMR study of the interaction of a type II myosin with charged bilayers; [resumo]
• Caracterização do óleo de amaranto (Amaranthus caudatus L.); [resumo]
• Study of bovine B-casein at water/lipid interface by molecular modeling
• Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
• Aproveitamento do rúmen bovino na alimentaçäo humana através de sua extrusäo termoplástica
• A mistura grão-de-bico (Cicer arietinum, L) e pulmão bovino na criação de alimentos de alto valor nutritivo; [resumo]
• Efeito da tetrametiluréia na estrutura terciária de Lisozima em água
• Use of solid-state ²H NMR for studying protein-lipid interactions at emulsion interfaces