Extração e estudo do polissacarideo soluvel de soja e sua avaliação na estabilidade e reologia de suco de gaviola adicionado de isolado proteico de soja / Extraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate

AUTOR(ES)

Luiz Henrique Fasolin

DATA DE PUBLICAÇÃO

2009

RESUMO

Soy based drinks are quite susceptible to sedimentation due the presence of proteins and low pH, requiring addition of food gums to stabilize them. The functional properties of soybean soluble polysaccharide can vary depending on the temperature of extraction and way of drying (freeze or spray dried) of this macromolecule. Moreover, its use as a protein stabilizer in suspensions is underexplored and is not complete understanding yet. With this in view, this work was characterize as a first objective, the SSPS extracted in three different conditions and evaluated their rheological properties in diverse solutions. Physicalchemical characterization showed different values for only the moisture, because the method of drying they have undergone. However, the intrinsic viscosity values showed influence of pH on the hydrodynamic behavior of molecules, acting differently for each SSPS. In addition, rheological measurements showed that the SSPS dried in soft conditions (freeze dried) showed highest values of shear thinning behavior and viscosity at high strain rates when compared to the others. Although the polysaccharides characterization has not indicated difference between them, these results could be related to a structural difference in the degree of esterification of each SSPS molecules and/or difference in the molecular weight, explaining the difference in behavior observed. Despite the SSPS freeze fried had higher viscosity, the polysaccharide extracted at lowest temperature and spray dried was chosen to carry out the second part of this work due to its higher viability of obtaining. This step was to evaluate the influence of SSPS in the stabilization of soy proteins in soursop juice, through rheological and stability to sedimentation analysis. Through an experimental design was evaluated the influence of SSPS, calcium chloride and soy protein isolate (IPS) concentration in the stability and rheology of drinks. Beverages showed shear thinning behavior and no apparent influence of any variables in the index of behavior (n) values, which remained around 0.77. However, SSPS showed significant increase in the viscosity at rest (_0), which led to increased of the solutions stability, reducing the sedimentation rate. Besides, at strain rate close to the conditions of consumption (50s-1) IPS become the only significant variable in the increase of these values. The results of this study show that SSPS is a polysaccharide effective at stabilizations of proteins in suspensions, but without altering rheological characteristics of the system in terms of consumption, making it an interesting ingredient for use in soy beverages

ASSUNTO(S)

reologia soursop soybean soluble polysaccharides graviola soy-beverages bebidas a base de soja estabilidade polissacarideo soluvel de soja stability rheology

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