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...
Guardado en:
| Autores principales: | Manassero, Carlos Alberto, David-Briand, Elisabeth, Vaudagna, Sergio Ramon, Anton, Marc, Speroni Aguirre, Francisco |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2018
|
| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/138155 |
| Aporte de: |
Ejemplares similares
-
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties
por: Manassero, Carlos Alberto, et al.
Publicado: (2018) -
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
por: Piccini, Lucía, et al.
Publicado: (2018) -
Characterization of soybean protein isolates : The effect of calcium presence
por: Scilingo, Adriana Alicia, et al.
Publicado: (2004) -
Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
por: Peyrano, Felicitas, et al.
Publicado: (2019) -
Interfacial and emulsifying properties of amaranth (<i>Amaranthus hypochondriacus</i>) protein isolates under different conditions of pH
por: Ventureira, Jorge Luis, et al.
Publicado: (2011)