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dc.contributor.author
Speroni Aguirre, Francisco José  
dc.contributor.author
Jung, Stephany  
dc.contributor.author
De Lamballerie, Marie  
dc.date.available
2021-05-05T11:59:03Z  
dc.date.issued
2010-01  
dc.identifier.citation
Speroni Aguirre, Francisco José; Jung, Stephany; De Lamballerie, Marie; Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein; Wiley Blackwell Publishing, Inc; Journal of Food Science; 75; 1; 1-2010; E30-E38  
dc.identifier.issn
0022-1147  
dc.identifier.uri
http://hdl.handle.net/11336/131341  
dc.description.abstract
The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a β-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with low stiffness were formed after HP treatment, compared with untreated samples, and regardless of the sample type (SPI, 7SEF, 11SEF). In the presence of calcium, gel stiffness was increased after HP treatment of dispersions containing β-conglycinin (SPI and 7SEF), while the opposite effect was observed for 11SEF. In the presence of calcium, HP treatment promoted a greater contribution of hydrophobic interactions in SPI and 7SEF. In the dispersions containing β-conglycinin, these conditions also promoted the appearance of a heterogeneous distribution of molecular sizes, fromenormous aggregates to dissociated species. Our results suggest that, in the presence of calcium, HP treatment has an opposite effect on the ability of glycinin and β-conglycinin to participate in the formation of a 3-dimensional network upon heating.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
CALCIUM  
dc.subject
HIGH-PRESSURE TREATMENT  
dc.subject
SOYBEAN PROTEIN  
dc.subject
THERMAL GELATION  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2021-04-23T13:49:10Z  
dc.identifier.eissn
1750-3841  
dc.journal.volume
75  
dc.journal.number
1  
dc.journal.pagination
E30-E38  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Jung, Stephany. University of Iowa; Estados Unidos  
dc.description.fil
Fil: De Lamballerie, Marie. Universite de Nantes; Francia  
dc.journal.title
Journal of Food Science  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1750-3841.2009.01390.x  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2009.01390.x