High intensity ultrasound application on rheological properties effects of native soy protein isolate

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dc.conicet.fuenteindividual
dc.conicet.organizacionUniversidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias
dc.conicet.organizacionUniversidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias
dc.conicet.organizacionConsejo Nacional de Investigaciones Científicas y Técnicas
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.produccionid6355057
dc.contributor.authorSullca Grimaldez, Lourdes
dc.contributor.authorMartínez, Karina Dafne
dc.date.accessioned2018-09-14T19:15:44Z
dc.date.available2018-09-14T19:15:44Z
dc.date.issued2017-02
dc.date.updated2018-09-14T13:16:38Z
dc.description.abstractIndustrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS.es
dc.description.filFil: Sullca Grimaldez, Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.filFil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.formatapplication/pdfes
dc.identifier.citationSullca Grimaldez, Lourdes ; Martínez, Karina Dafne; High intensity ultrasound application on rheological properties effects of native soy protein isolate; Biointerface Research in Applied Chemistry; Biointerface Research in Applied Chemistry; 7; 1; 2-2017; 1959-1962es
dc.identifier.institucionalCONICET
dc.identifier.issn2069-5837es
dc.identifier.repoCONICET Digital
dc.identifier.urihttp://hdl.handle.net/11336/59772
dc.journal.number1es
dc.journal.pagination1959-1962es
dc.journal.paisRumaniaes
dc.journal.titleBiointerface Research in Applied Chemistryes
dc.journal.volume7es
dc.language.isoenges
dc.publisherBiointerface Research in Applied Chemistryes
dc.relation.alternativeidinfo:eu-repo/semantics/altIdentifier/url/https://biointerfaceresearch.com/?page_id=1885
dc.rightsinfo:eu-repo/semantics/openAccess*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/*
dc.subjectSoy Proteines
dc.subjectHigh Intensity Ultrasoundes
dc.subjectNanotechnologyes
dc.subject.classificationOtras Ciencias Químicases
dc.subject.classificationCiencias Químicases
dc.subject.classificationCIENCIAS NATURALES Y EXACTASes
dc.titleHigh intensity ultrasound application on rheological properties effects of native soy protein isolatees
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion

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