Hydration properties of soybean protein isolates
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing ca...
Guardado en:
| Autores principales: | , , |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2001
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/36652 http://www.scielo.br/pdf/babt/v44n4/a14v44n4.pdf |
| Aporte de: |
| id |
I19-R120-10915-36652 |
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| 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 hydration properties protein isolates functional properties soybean proteins |
| spellingShingle |
Ciencias Exactas hydration properties protein isolates functional properties soybean proteins Remondetto, Gabriel Añón, María Cristina González, Rolando José Hydration properties of soybean protein isolates |
| topic_facet |
Ciencias Exactas hydration properties protein isolates functional properties soybean proteins |
| description |
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and correlated. Treatments at temperatures higher than 80°C denatured US and 7S proteins, leading to exposure of'Hydrophobie groups, which produced insoluble aggregates either in water or in high ionic strength media. These isolates possessed high water imbibing capacities and gave rise to viscous dispersions. Significant correlations were obtained between hydration properties and the "m" coefficient as calculated by a power law equation relating viscosity with the protein concentration of the dispersion. This "m" coefficient also correlated with the denaturation enthalpy of the protein isolates. On the basis of these results, it might be suggested that the "m" coefficient - dependent of the hydrodynamic behaviour of the particles - was a good estimator of the degree of protein denaturation. |
| format |
Articulo Articulo |
| author |
Remondetto, Gabriel Añón, María Cristina González, Rolando José |
| author_facet |
Remondetto, Gabriel Añón, María Cristina González, Rolando José |
| author_sort |
Remondetto, Gabriel |
| title |
Hydration properties of soybean protein isolates |
| title_short |
Hydration properties of soybean protein isolates |
| title_full |
Hydration properties of soybean protein isolates |
| title_fullStr |
Hydration properties of soybean protein isolates |
| title_full_unstemmed |
Hydration properties of soybean protein isolates |
| title_sort |
hydration properties of soybean protein isolates |
| publishDate |
2001 |
| url |
http://sedici.unlp.edu.ar/handle/10915/36652 http://www.scielo.br/pdf/babt/v44n4/a14v44n4.pdf |
| work_keys_str_mv |
AT remondettogabriel hydrationpropertiesofsoybeanproteinisolates AT anonmariacristina hydrationpropertiesofsoybeanproteinisolates AT gonzalezrolandojose hydrationpropertiesofsoybeanproteinisolates |
| bdutipo_str |
Repositorios |
| _version_ |
1764820471450173444 |