Denaturation of soybean proteins related to functionality and performance in a meat system

The effect of heat treatment on the functional properties of a soybean protein isolate was studied; heat affected the nitrogen solubility and gel properties of the isolate as well as its water absorption ability and viscosity. Significant correlations were found between protein solubility and gel vi...

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Autores principales: LÓPEZ de OGARA, M.C., BERCOVICH, F., PILOSOF, A.M.R., BARTHOLOMAI, G.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v21_n3_p279_LOPEZdeOGARA
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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_09505423_v21_n3_p279_LOPEZdeOGARA2023-10-03T15:50:16Z Denaturation of soybean proteins related to functionality and performance in a meat system LÓPEZ de OGARA, M.C. BERCOVICH, F. PILOSOF, A.M.R. BARTHOLOMAI, G. The effect of heat treatment on the functional properties of a soybean protein isolate was studied; heat affected the nitrogen solubility and gel properties of the isolate as well as its water absorption ability and viscosity. Significant correlations were found between protein solubility and gel viscosity. The viscosity of dispersions correlated to solubility or to water absorption depending on the protein concentration. Significant correlations were found between the functional properties of the protein and moisture loss from a model system in which the meat protein was partially replaced with soya. Protein solubility and gel properties were found to be the best predictors of moisture loss from the meat system. Viscosity of raw meat systems correlated with the solubility and water absorption of the added soya protein. Copyright © 1986, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v21_n3_p279_LOPEZdeOGARA
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 heat treatment on the functional properties of a soybean protein isolate was studied; heat affected the nitrogen solubility and gel properties of the isolate as well as its water absorption ability and viscosity. Significant correlations were found between protein solubility and gel viscosity. The viscosity of dispersions correlated to solubility or to water absorption depending on the protein concentration. Significant correlations were found between the functional properties of the protein and moisture loss from a model system in which the meat protein was partially replaced with soya. Protein solubility and gel properties were found to be the best predictors of moisture loss from the meat system. Viscosity of raw meat systems correlated with the solubility and water absorption of the added soya protein. Copyright © 1986, Wiley Blackwell. All rights reserved
format JOUR
author LÓPEZ de OGARA, M.C.
BERCOVICH, F.
PILOSOF, A.M.R.
BARTHOLOMAI, G.
spellingShingle LÓPEZ de OGARA, M.C.
BERCOVICH, F.
PILOSOF, A.M.R.
BARTHOLOMAI, G.
Denaturation of soybean proteins related to functionality and performance in a meat system
author_facet LÓPEZ de OGARA, M.C.
BERCOVICH, F.
PILOSOF, A.M.R.
BARTHOLOMAI, G.
author_sort LÓPEZ de OGARA, M.C.
title Denaturation of soybean proteins related to functionality and performance in a meat system
title_short Denaturation of soybean proteins related to functionality and performance in a meat system
title_full Denaturation of soybean proteins related to functionality and performance in a meat system
title_fullStr Denaturation of soybean proteins related to functionality and performance in a meat system
title_full_unstemmed Denaturation of soybean proteins related to functionality and performance in a meat system
title_sort denaturation of soybean proteins related to functionality and performance in a meat system
url http://hdl.handle.net/20.500.12110/paper_09505423_v21_n3_p279_LOPEZdeOGARA
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AT bercovichf denaturationofsoybeanproteinsrelatedtofunctionalityandperformanceinameatsystem
AT pilosofamr denaturationofsoybeanproteinsrelatedtofunctionalityandperformanceinameatsystem
AT bartholomaig denaturationofsoybeanproteinsrelatedtofunctionalityandperformanceinameatsystem
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