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Abstract
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
Acknowledgment
Authors wish to thank the CINDEFI (Universidad Nacional de La Plata) by the availability of Perkin-Elmer spectrofluorometer.
Funding
The authors are grateful for the financial support of CONICET (PIP 2012-2014 Nº 11220110100398) and Universidad Nacional de Quilmes (53/1007 I+D grant).