Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris

The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be th...

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Publicado: 1982
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n4_p1288_PILOSOF
http://hdl.handle.net/20.500.12110/paper_00221147_v47_n4_p1288_PILOSOF
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v47_n4_p1288_PILOSOF
record_format dspace
spelling paper:paper_00221147_v47_n4_p1288_PILOSOF2023-06-08T14:46:03Z Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity. Copyright © 1982, Wiley Blackwell. All rights reserved 1982 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n4_p1288_PILOSOF http://hdl.handle.net/20.500.12110/paper_00221147_v47_n4_p1288_PILOSOF
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity. Copyright © 1982, Wiley Blackwell. All rights reserved
title Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
spellingShingle Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
title_short Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
title_full Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
title_fullStr Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
title_full_unstemmed Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
title_sort effect of heat treatment on sorption isotherms and solubility of flour and protein isolates from bean phaseolus vulgaris
publishDate 1982
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n4_p1288_PILOSOF
http://hdl.handle.net/20.500.12110/paper_00221147_v47_n4_p1288_PILOSOF
_version_ 1768545313064222720

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