Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Delia A. Sorgentini"'
Publikováno v:
Food Hydrocolloids. 19:595-604
Comparison of coalescence and flocculation stability of o/w emulsions prepared with whey soy protein and soy protein isolates, native and denatured (NWSP, NSI; DWSP, DSI, respectively) was performed. Sodium caseinate (SC) was used as emulsifier contr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37b621bd7b274d52d651bffa9bf5d386
https://doi.org/10.1016/j.foodhyd.2004.10.022
https://doi.org/10.1016/j.foodhyd.2004.10.022
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37b83dcaedcc8606613a218be685f6f9
https://doi.org/10.1007/s11746-004-953-0
https://doi.org/10.1007/s11746-004-953-0
Autor:
Jorge R. Wagner, Delia A. Sorgentini
Publikováno v:
Food Research International. 35:721-729
Whey soy proteins (WSP) is obtained from the soluble fraction separated in the isoelectric precipitation of the major components of native soy isolate (NSI), the 7S and 11S fractions. WSP is composed mainly by Kunitz Trypsin Inhibitor and Lectin. Wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0b3b6c948a2f64db70c89f01844748e
https://doi.org/10.1016/s0963-9969(02)00067-4
https://doi.org/10.1016/s0963-9969(02)00067-4
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:4852-4858
Functional properties related to water protein interactions of soy protein isolates depend on the structural and aggregation characteristics of their major components (storage globulins 7S and 11S) that could be modified by the preparation procedure,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79aba59fed3708d1cde62d567bbca53c
https://doi.org/10.1021/jf010384s
https://doi.org/10.1021/jf010384s
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:3159-3165
Because water solubility is the main hydration property of proteins, solubility values of commercial and laboratory soy protein isolates, prepared under different conditions, were comparatively analyzed. In contrast, the surface hydrophobicity manife
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f689f4cb05109ab96aaa3758e9b13abf
https://doi.org/10.1021/jf990823b
https://doi.org/10.1021/jf990823b
Autor:
Delia A. Sorgentini, Jorge R. Wagner
Publikováno v:
Journal of Food Biochemistry. 23:489-507
Electrophoretic profiles, sulfhydryl(SH)/disulfide (SS) groups content, and surface hydrophobicity (H o values of whey soybean proteins (WSP) and native soy isolates (NSI) were determined. WSP composed mainly by Kunitz trypsin inhibitor (KTI), and le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01984287d43cadbb22e9c728cc89d86b
https://doi.org/10.1111/j.1745-4514.1999.tb00033.x
https://doi.org/10.1111/j.1745-4514.1999.tb00033.x
Autor:
O. F. Castellani, Laura Delaplace, Augusto Pich‐Otero, Daniela Flavia Hozbor, Delia A. Sorgentini, Sara Molina-Ortiz, Aníbal R. Lodeiro
Publikováno v:
Biochemical Education. 26:281-285
Laboratory practical work is commonly intercalated with theoretical and seminar classes in packages that cover single units of a given course program. Emphasis is put in to illustrate important theoretical concepts and in to improve students' laborat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::896ecf05b97d337cb61ecf780daf1ed3
https://doi.org/10.1016/s0307-4412(98)00109-5
https://doi.org/10.1016/s0307-4412(98)00109-5
Autor:
Delia A. Sorgentini, Jorge R. Wagner, Laura M. I. López, Néstor O. Caffini, Adriana Brullo, Claudia L. Natalucci
Publikováno v:
Journal of Food Biochemistry. 22:125-141
A soy concentrate prepared by alcoholic extraction of defatted soy flour was hydrolyzed with three plant proteases: hieronymin and macrodontin, cysteine proteases, and pomiferin, a serine protease. A commercial microbial protease (alcalase) was inclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53fd92486d630348ccf840483e8b9374
https://doi.org/10.1111/j.1745-4514.1998.tb00235.x
https://doi.org/10.1111/j.1745-4514.1998.tb00235.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1881-1889
In the present work, changes in the structure and functional properties of soy protein isolates caused by mild acid treatment at room temperature were investigated. Different conditions (pH, time, neutralization procedure, and isolate concentration)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38ecb67d91b8c2735f062d6f0c996457
https://doi.org/10.1021/jf950444s
https://doi.org/10.1021/jf950444s
Publikováno v:
Journal of Agricultural and Food Chemistry. 43:2471-2479
Aqueous dispersions (5-15% w/w) of native soy protein isolate were thermally treated at 80 and 100 °C for 30 min. At 100 °C, both 7S and 11S proteins were totally denatured, while at 80 °C, the 7S protein-was totally denatured but the 11S protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e165ff5516524b4ab6c81055851b46b
https://doi.org/10.1021/jf00057a029
https://doi.org/10.1021/jf00057a029