Artículo
Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions
Fecha de publicación:
09/2010
Editorial:
American Chemical Society
Revista:
Journal of Agricultural and Food Chemistry
ISSN:
0021-8561
e-ISSN:
1520-5118
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Different soy protein isolates (SPI) and whey soy protein (WSP) samples were obtained from fresh and stored soybean flour. Some samples were subjected to a long, cold storage. DSC thermograms of SPI showed the two characteristic endotherms, corresponding to denaturation of β-conglycinin and glycinin. Low value of denaturation enthalpy and high glycinin denaturation temperature were related to a reduction of protein solubility of SPI. DSC thermograms of WSP also showed two characteristic endotherms, corresponding to Kunitz trypsin inhibitor and lectin. The methods and conditions of preparation and storage of WSP samples were factors that modified their thermal behavior. Some SPI-WSP mixtures (1:1) exhibited more complex thermograms and higher denaturation temperatures. Thermograms of SPI-denatured WSP mixtures showed that the thermal stabilization of soybean storage proteins was attributed to protein-protein interactions. The differences in the thermal behavior of single or mixed SPI and WSP could not be explained on the basis of mineral content.
Palabras clave:
DSC
,
ISOLATES
,
PROTEINS
,
SOYBEAN
,
THERMAL BEHAVIOR
,
WHEY
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Sobral, Pablo Antonio; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions; American Chemical Society; Journal of Agricultural and Food Chemistry; 58; 18; 9-2010; 10092-10100
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