Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation

The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that...

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Autores principales: Piccini, Lucía, Scilingo, Adriana Alicia, Speroni, Francisco
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/142074
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-142074
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
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
spellingShingle Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
Piccini, Lucía
Scilingo, Adriana Alicia
Speroni, Francisco
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
topic_facet Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
description The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that the glycinin solubility is more affected by calcium than that of β-conglycinin, glycinin could remain in dispersion in the presence of calcium when denatured by HHPT (calcium added before or after treatment), but not when denatured by TT or without denaturing treatment. Thus, polypeptide composition of soluble aggregates depended on type of treatment. Colloidal stability and molecular weight of soluble aggregates depended on the order of application of calcium and denaturing treatment: when calcium was present during either HHPT or TT, the dispersions had higher stability and higher proportion of soluble aggregates with high molecular weight than when calcium was added after treatments. After freeze drying and re-dispersing at higher protein content (10% w/w) calcium-added dispersions subjected to HHPT formed cold-set gels that were transparent and exhibited excellent water holding capacity. Our results provide the basis for the development of ready-to-use functional ingredients.
format Articulo
Articulo
author Piccini, Lucía
Scilingo, Adriana Alicia
Speroni, Francisco
author_facet Piccini, Lucía
Scilingo, Adriana Alicia
Speroni, Francisco
author_sort Piccini, Lucía
title Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_short Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_full Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_fullStr Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_full_unstemmed Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_sort thermal versus high hydrostatic pressure treatments on calcium-added soybean proteins : protein solubility, colloidal stability and cold-set gelation
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/142074
work_keys_str_mv AT piccinilucia thermalversushighhydrostaticpressuretreatmentsoncalciumaddedsoybeanproteinsproteinsolubilitycolloidalstabilityandcoldsetgelation
AT scilingoadrianaalicia thermalversushighhydrostaticpressuretreatmentsoncalciumaddedsoybeanproteinsproteinsolubilitycolloidalstabilityandcoldsetgelation
AT speronifrancisco thermalversushighhydrostaticpressuretreatmentsoncalciumaddedsoybeanproteinsproteinsolubilitycolloidalstabilityandcoldsetgelation
bdutipo_str Repositorios
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