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Abstract:

A simple method was developed for determining the spontaneous oil uptake and the kinetics of oil uptake by several food protein materials. The amount q of oil taken up by a protein powder during time t was described by the equation q=Qt/(B+t), where Q is the total oil uptake at equilibrium and B is the time required to sorb Q/2. The rate of oil uptake was proportional to the square of the amount of oil that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)-1 and an initial rate of oil uptake as Q/B. © 1989 the American Oil Chemists' Society.

Registro:

Documento: Artículo
Título:A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake
Autor:de Kanterewicz, R.J.; Pilosof, A.M.R.; Bartholomai, G.B.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Palabras clave:Absorption; Food Products--Quality Control; Lipids--Interactions; Proteins--Interactions; Absorption Kinetics; Food Protein Materials; Oil Absorption Determination; Oil Uptake Kinetics; Proteins Oil Uptake Capacity; Spontaneous Oil Absorption Capacity; Oils and Fats
Año:1989
Volumen:66
Número:6
Página de inicio:809
Página de fin:812
DOI: http://dx.doi.org/10.1007/BF02653673
Título revista:Journal of the American Oil Chemists Society
Título revista abreviado:J Am Oil Chem Soc
ISSN:0003021X
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v66_n6_p809_deKanterewicz

Referencias:

  • Kinsella, J.E., (1979) J. Am. Oil Chem. Soc., 56, p. 242
  • Lin, M.J.Y., Humbert, E.S., Sosulski, F.W., CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS (1974) Journal of Food Science, 39, p. 368
  • Wang, J.C., Kinsella, J.E., (1976) J. Am. Oil Chem. Soc., 41, p. 286
  • Hutton, C.W., Campbell, A.M., (1977) J. Am. Oil. Chem. Soc., 42, p. 457
  • Canella, M., Castriotta, G., Bernardi, A., (1979) Lebensm.-Wiss. Technol., 12, p. 95
  • Voutsinas, L.P., Nakai, S., (1983) J. Agric. Food Chem., 31, p. 58
  • Pilosof, A.M.R., Bartholomai, G.B., Chirife, J., Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 4
  • Vigo, M.S., Bertoni, M.H., Cattaneo, P., (1973) Anales Asoc. Quím. Argentina, 61, p. 241
  • Acton, J.C., Saffle, R.L., STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein (1970) Journal of Food Science, 35, p. 852
  • Torgersen, H., Toledo, R.T., PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS (1977) Journal of Food Science, 42, p. 1615
  • Ralston, M.L., Jennrich, I., (1978) Technometrics, 20, p. 7

Citas:

---------- APA ----------
de Kanterewicz, R.J., Pilosof, A.M.R. & Bartholomai, G.B. (1989) . A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake. Journal of the American Oil Chemists Society, 66(6), 809-812.
http://dx.doi.org/10.1007/BF02653673
---------- CHICAGO ----------
de Kanterewicz, R.J., Pilosof, A.M.R., Bartholomai, G.B. "A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake" . Journal of the American Oil Chemists Society 66, no. 6 (1989) : 809-812.
http://dx.doi.org/10.1007/BF02653673
---------- MLA ----------
de Kanterewicz, R.J., Pilosof, A.M.R., Bartholomai, G.B. "A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake" . Journal of the American Oil Chemists Society, vol. 66, no. 6, 1989, pp. 809-812.
http://dx.doi.org/10.1007/BF02653673
---------- VANCOUVER ----------
de Kanterewicz, R.J., Pilosof, A.M.R., Bartholomai, G.B. A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake. J Am Oil Chem Soc. 1989;66(6):809-812.
http://dx.doi.org/10.1007/BF02653673