Characterization of soybean protein isolates : The effect of calcium presence

Results of a study of the effect of calcium addition on polypeptide composition, hydrophobicity, sulfhydryl content, thermal stability, enthalpy of denaturation, and water solubility of soybean protein isolates suggest that the addition of small amounts of calcium (1.23–5.0 mg/g protein) induced the...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Scilingo, Adriana Alicia, Añón, María Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2004
Materias:
Ciencias Exactas
Química
Calcium addition
solubility
soybean protein isolates
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/138658
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-138658
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
Química
Calcium addition
solubility
soybean protein isolates
spellingShingle Ciencias Exactas
Química
Calcium addition
solubility
soybean protein isolates
Scilingo, Adriana Alicia
Añón, María Cristina
Characterization of soybean protein isolates : The effect of calcium presence
topic_facet Ciencias Exactas
Química
Calcium addition
solubility
soybean protein isolates
description Results of a study of the effect of calcium addition on polypeptide composition, hydrophobicity, sulfhydryl content, thermal stability, enthalpy of denaturation, and water solubility of soybean protein isolates suggest that the addition of small amounts of calcium (1.23–5.0 mg/g protein) induced the formation of α, α′ soluble aggregates, whereas large amounts (5.0–9.73 mg/g protein) induced the selective insolubilization of the glycinin fraction. The addition of this ion also produced thermal stabilization of the soybean proteins, mainly the glycinin fraction, and increased the enthalpy of denaturation. A decrease in the surface hydrophobicity of proteins with increasing calcium content was also observed. The results obtained suggested the existence of specific calcium-soy protein interactions, especially with the glycinin fraction.
format Articulo
Articulo
author Scilingo, Adriana Alicia
Añón, María Cristina
author_facet Scilingo, Adriana Alicia
Añón, María Cristina
author_sort Scilingo, Adriana Alicia
title Characterization of soybean protein isolates : The effect of calcium presence
title_short Characterization of soybean protein isolates : The effect of calcium presence
title_full Characterization of soybean protein isolates : The effect of calcium presence
title_fullStr Characterization of soybean protein isolates : The effect of calcium presence
title_full_unstemmed Characterization of soybean protein isolates : The effect of calcium presence
title_sort characterization of soybean protein isolates : the effect of calcium presence
publishDate 2004
url http://sedici.unlp.edu.ar/handle/10915/138658
work_keys_str_mv AT scilingoadrianaalicia characterizationofsoybeanproteinisolatestheeffectofcalciumpresence
AT anonmariacristina characterizationofsoybeanproteinisolatestheeffectofcalciumpresence
bdutipo_str Repositorios
_version_ 1764820457690759171

Ejemplares similares