Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement

Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and pro...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Manassero, Carlos Alberto, David-Briand, Elisabeth, Vaudagna, Sergio Ramon, Anton, Marc, Speroni Aguirre, Francisco
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/138155
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-138155
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
spellingShingle Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
Manassero, Carlos Alberto
David-Briand, Elisabeth
Vaudagna, Sergio Ramon
Anton, Marc
Speroni Aguirre, Francisco
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
topic_facet Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
description Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment.
format Articulo
Articulo
author Manassero, Carlos Alberto
David-Briand, Elisabeth
Vaudagna, Sergio Ramon
Anton, Marc
Speroni Aguirre, Francisco
author_facet Manassero, Carlos Alberto
David-Briand, Elisabeth
Vaudagna, Sergio Ramon
Anton, Marc
Speroni Aguirre, Francisco
author_sort Manassero, Carlos Alberto
title Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_short Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_full Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_fullStr Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_full_unstemmed Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_sort calcium addition, ph, and high hydrostatic pressure effects on soybean protein isolates : part 1: colloidal stability improvement
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/138155
work_keys_str_mv AT manasserocarlosalberto calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart1colloidalstabilityimprovement
AT davidbriandelisabeth calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart1colloidalstabilityimprovement
AT vaudagnasergioramon calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart1colloidalstabilityimprovement
AT antonmarc calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart1colloidalstabilityimprovement
AT speroniaguirrefrancisco calciumadditionphandhighhydrostaticpressureeffectsonsoybeanproteinisolatespart1colloidalstabilityimprovement
bdutipo_str Repositorios
_version_ 1764820456803663874

Ejemplares similares