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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Autores principales: PILOSOF, A.M.R., BARTHOLOMAI, G.B., CHIRIFE, J., BOQUET, R.
Formato: JOUR
Acceso en línea: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
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spelling todo:paper_00221147_v47_n4_p1288_PILOSOF2023-10-03T14:26:46Z Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris PILOSOF, A.M.R. BARTHOLOMAI, G.B. CHIRIFE, J. BOQUET, R. 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 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
format JOUR
author PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
CHIRIFE, J.
BOQUET, R.
spellingShingle PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
CHIRIFE, J.
BOQUET, R.
Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
author_facet PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
CHIRIFE, J.
BOQUET, R.
author_sort PILOSOF, A.M.R.
title 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
url http://hdl.handle.net/20.500.12110/paper_00221147_v47_n4_p1288_PILOSOF
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