RESUMO

Given the non-linearity of many protein properties with a short range of concentration which cannot be predicted a priori, and due to the lack of references in the food industry, we proceeded to analyze the foaming ones. The existing bibliography belongs to other fields of research but it is scarcely found for this area. For the food industry, ultrasound is considered one of the most environment-friendly processing. In addition, heating combination would alter their results considerably by synergistic or additive phenomena. Native soy protein isolate was obtained in our laboratory to use it as starting material; ultrasound with temperature was applied at 2, 4 and 6%w/w protein concentrations. Therefore, the objective of this paper was to determine the effect of ultrasound+temperature (50 or 90 °C) simultaneously applied, on the foamability by relating with the relative viscoelasticity, aggregates particle size distribution and their surface charge by zeta potential. The results indicated that treatments promoted changes on the functional parameters depending on the protein concentration. The analysis showed that at 4%wt/wt was adequate to improve foam formation and stability at same time. Dynamic rheology of continuous phase was relation with foamability showing the higher relative viscoelasticity at 4% of concentration after the combined treatment. Light scattering studies could partially explain this observation, taking into account both, the bulk viscosity and the low number of large particles formed after treating. Surface charge was increased for all concentrations equally leading to the aggregates formation of greater colloidal stability for all concentration and treatment conditions investigated. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s13197-020-04954-w).