Abstract
Soy whey proteins were obtained by precipitation with cold acetone from two whey, the whey resulting from soy isolate preparation (SS) and the tofu whey (ST). From the SS as such and of the same whey previously lyophilized and heated (SSLC), the samples called PSS and PSSLC were obtained, respectively; from ST it was prepared the PST sample. The objective of this work was to analyze the stability of emulsions prepared with whey soy proteins using native soybean isolated (ASN) as control. Emulsions were prepared by homogenization of aqueous dispersion of samples (protein range 0.1–1.0 % w/v in 10 mM phosphate buffer) and sunflower oil (Φw=0.33) using an Ul-traturrax T-25. The stability was evaluated by oiling off, particle size distribution (laser diffraction) and creaming-coalescence degree by analysis of Backscattering profiles. At all protein concentration assayed it was observed that emulsions prepared with isolated proteins (precipitated with cold acetone) from a thermal treated tofu whey (PST) exhibited a similar stability as ASN emulsions. Smaller stability was found when native soy whey proteins (PSS) were used (proteins obtained from not thermally soybean whey). An increase of emulsion stability was observed with protein obtained from heated lyophilized soy whey. These results showed that whey soy proteins could be used as good emulsifying and stabilizing agents, depending on denaturation and glycosilation degree reached during thermal treatments.
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