Sage Journals: Discover world-class research

Abstract

The partial replacement of proteins from animal sources by plant proteins in formulated food products has been proposed as useful to improve sustainability aspects of the products without dramatically changing their techno-functional properties. Although several research groups have published on the gelling properties of mixed systems containing whey and soy protein isolates (WPI and SPI), their foaming properties are much less described. In this context, the main objective of this paper was to evaluate the structural and foaming properties of samples containing different mass ratios of WPI:SPI (100:0, 75:25, 50:50, 25:75 and 0:100) before and after heat treatment. The samples were evaluated according to their solubility, foaming capacity (FC), foam microstructure and foam stability (FS). Before heat treatment, mixing SPI to WPI did not affect the solubility of whey proteins, but, after heat treatment, insoluble co-aggregates were formed. Similar FC was measured for all samples despite their WPI:SPI ratio and the applied heat treatment. The partial replacement of WPI by SPI changed the microstructure of the foams and had an antagonistic effect on the FS of the samples, due to the negative effect of insoluble soy protein aggregates and/or insoluble co-aggregates on the reinforcement of the air-water interfacial film.

Keywords

Whey protein isolate soy protein isolate co-aggregation mixed systems foaming properties

Get full access to this article

View all access options for this article.

References

Alsaffar

AA.

(2016). Sustainable diets: The interaction between food industry, nutrition, health and the environment. Food Science and Technology International 22(2): 102–111.

Alves

Tavares

GM.

(2019). Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? Food Hydrocolloids 97: 105171–105171.

Cardamone

Puri

NK.

(1992). Spectrofluorimetric assessment of the surface hydrophobicity of proteins. Biochemical Journal 282(2): 589–593.

Croguennec

Tavares

Bouhallab

(2017). Heteroprotein complex coacervation: A generic process. Advances in Colloid and Interface Science 239: 115–126.

de Castro

RJS

Domingues

MAF

Ohara

Okuro

dos Santos

BrexS

, et al. (2017). Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications. Food Structure 14: 17–29.

Ellman

GL.

(1959). Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics 82(1): 70–77.

FAO. (2011). Mapping supply and demand for animal-source foods to 2030. Available at: www.fao.org/3/i2425e/i2425e00.htm (accessed 10 October 2020).

FAO. (2017). The future of food and agriculture: Trends and challenges. Available at: www.fao.org/3/a-i6583e.pdf. (accessed 10 October 2019).

Foegeding

Davis

JP.

(2011). Food protein functionality: A comprehensive approach. Food Hydrocolloids 25(8): 1853–1864.

10.

Guo

Yang

X-Q.

(2015). Texture Modification of Soy-Based Products. Modifying Food Texture 1. Woodhead Publishing, pp.237–255.

11.

Kazmierski

Corredig

(2003). Characterization of soluble aggregates from whey protein isolate. Food Hydrocolloids 17(5): 685–692.

12.

Kilian

Aparecida Fernandes

Luize Lupatini Menegotto

Steffens

Abirached

Steffens

, et al. (2020). Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration. Food Science and Technology International 26(8): 657–665.

13.

Lee

Yildiz

dos Santos

Jiang

Andrade

Engeseth

, et al. (2016). Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids 55: 200–209.

14.

Leon

Medina

Park

Aguilera

JM.

(2018). Properties of microparticles from a whey protein isolate/alginate emulsion gel. Food Science and Technology International 24(5): 414–423.

15.

McCann

Guyon

Fischer

Day

(2018). Rheological properties and microstructure of soy-whey protein. Food Hydrocolloids 82: 434–441.

16.

Nunes

Tavares

GM.

(2019). Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins. Trends in Food Science & Technology 90: 88–99.

17.

Pizones Ruiz-Henestrosa

Martinez

Carrera Suiz-He

Rodrera Suiz-Hen

Pilosof

AMR.

(2014). Mixed soy globulins and 04orgtoglobulin systems behaviour in aqueous solutions and at the air–water interface. Food Hydrocolloids 35(Supplement C): 106–114.

18.

Roesch

Corredig

(2005). Heat-induced soy-whey proteins interactions: Formation of soluble and insoluble protein complexes. Journal of Agricultural and Food Chemistry 53(9): 3476–3482.

19.

Santiago

Fadel

Tavares

GM.

(2021). How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties? Food Hydrocolloids 110: 106169.

20.

Tang

C-H

Wang

X-Y

Yang

X-Q

(2009). Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties. Journal of Food Engineering 92(4): 432–437.

21.

Vidotto

Tavares

GM.

(2020). Impact of dry heating in an alkaline environment on the structure and foaming properties of whey proteins. Food and Bioprocess Technology 13(10): 1755–1710.

22.

Webb

Naeem

Schmidt

KA.

(2002). Food protein functionality in a liquid system: a comparison of deamidated wheat protein with dairy and soy proteins. Journal of Food Science 67(8): 2896–2902.

Supplementary Material

Please find the following supplemental material available below.

For Open Access articles published under a Creative Commons License, all supplemental material carries the same license as the article it is associated with.

For non-Open Access articles published, all supplemental material carries a non-exclusive license, and permission requests for re-use of supplemental material or any part of supplemental material shall be sent directly to the copyright owner as specified in the copyright notice associated with the article.

0.00 MB

0.17 MB

0.00 MB

Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment

Abstract

Keywords

Get full access to this article

References

Supplementary Material