Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
| Autor: | Sergio Ramon Vaudagna, Marc Anton, Francisco Speroni, Carlos Alberto Manassero, Elisabeth David-Briand |
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| Přispěvatelé: | Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto Nacional de Tecnología Agropecuaria (INTA), CCT La Plata, Universidad Nacional de la Plata, Partenaires INRAE, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Universidad Nacional de la Plata [Argentine] (UNLP), BEC.AR program from Argentina |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
PARTICLE SIZE DISTRIBUTION
Low protein Otras Ingenierías y Tecnologías Hydrostatic pressure chemistry.chemical_element INGENIERÍAS Y TECNOLOGÍAS Calcium PROTEIN SOLUBILITY Industrial and Manufacturing Engineering Turbidity Alimentos y Bebidas Colloid 0404 agricultural biotechnology Surface pressure isotherms [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Soybean protein Centrifugation Food science Safety Risk Reliability and Quality SURFACE PRESSURE ISOTHERMS Ciencias Exactas 2. Zero hunger Process Chemistry and Technology 04 agricultural and veterinary sciences Particle size distribution 040401 food science chemistry Protein solubility TURBIDITY Soybean Proteins Food Science |
| Zdroj: | SEDICI (UNLP) Universidad Nacional de La Plata instacron:UNLP Food and Bioprocess Technology Food and Bioprocess Technology, Springer, 2018, 11 (6), pp.1125-1138. ⟨10.1007/s11947-018-2084-7⟩ |
| ISSN: | 1935-5130 1935-5149 |
| Popis: | Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| Databáze: | OpenAIRE |
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