Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels

Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were co...

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Detalles Bibliográficos
Autor principal: Pilosof, Ana María Renata
Publicado: 1990
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n1_p133_FIORA
http://hdl.handle.net/20.500.12110/paper_00221147_v55_n1_p133_FIORA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v55_n1_p133_FIORA
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spelling paper:paper_00221147_v55_n1_p133_FIORA2023-06-08T14:46:13Z Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels Pilosof, Ana María Renata Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water‐holding properties. The degree of elasticity correlated to flow parameters. Copyright © 1990, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1990 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n1_p133_FIORA http://hdl.handle.net/20.500.12110/paper_00221147_v55_n1_p133_FIORA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water‐holding properties. The degree of elasticity correlated to flow parameters. Copyright © 1990, Wiley Blackwell. All rights reserved
author Pilosof, Ana María Renata
spellingShingle Pilosof, Ana María Renata
Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
author_facet Pilosof, Ana María Renata
author_sort Pilosof, Ana María Renata
title Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
title_short Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
title_full Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
title_fullStr Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
title_full_unstemmed Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
title_sort physicochemical properties of soybean proteins related to flow, viscoelastic, mechanical and water‐holding characteristics of gels
publishDate 1990
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n1_p133_FIORA
http://hdl.handle.net/20.500.12110/paper_00221147_v55_n1_p133_FIORA
work_keys_str_mv AT pilosofanamariarenata physicochemicalpropertiesofsoybeanproteinsrelatedtoflowviscoelasticmechanicalandwaterholdingcharacteristicsofgels
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