Artículo
Abstract:
Research was carried out on the influence of heat treatment during isoelectric precipitation on the functionality of the resulting isolates prepared from "low-heated", undenatured, defatted soy flour. The isoelectric dispersions were heated at 50°C, 60°C, 65°C or 70°C for 30 min and characterized for solubility, water absorption capacity, oil absorption capacity, viscosity and gel properties. The effect of heat treatment during isoelectric precipitation was reflected by all the functional properties. The soy isolated heated at 60°C showed remarkably different flow characteristics. It yielded the most viscous dispersions and the strongest gels and also the highest water absorption capacity value. Simple and multiple lineal regression models were used to provide a description of the relationship between the different properties studied. Significant correlations were found between gel viscosity and water absorption capacity. Gel characteristics also correlated significantly with viscosity of 20% dispersions. Viscosity of dispersions correlated to solubility or to water absorption capacity, depending on protein concentration. That dependence was quantified and a highly significant multiple correlation was found between viscosity and the independent variables of log solubility and water absorption capacity. © 1992 AOCS Press.
Registro:
| Documento: | Artículo |
| Título: | Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation |
| Autor: | López de Ogara, M.C.; Delgado de Layño, M.; Pilosof, A.M.; Macchi, R.A. |
| Filiación: | Departamento de Tecnología de Alimentos, Instituto Nacional de Tecnología Industrial, Parque Tecnológico Miguelete, C.C. 157, San Martín, Provincia de Buenos Aires, 1650, Argentina Departamento de Industrias, Facultad de Cienclas Exactas y Naturales, Universidad de Buenos Aires, Argentina |
| Palabras clave: | Functional properties; isolation; processing effect; soybean proteins |
| Año: | 1992 |
| Volumen: | 69 |
| Número: | 2 |
| Página de inicio: | 184 |
| Página de fin: | 187 |
| DOI: | http://dx.doi.org/10.1007/BF02540573 |
| Título revista: | Journal of the American Oil Chemists' Society |
| Título revista abreviado: | J Am Oil Chem Soc |
| ISSN: | 0003021X |
| CODEN: | JJASD |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v69_n2_p184_LopezdeOgara |
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Citas:
---------- APA ----------
López de Ogara, M.C., Delgado de Layño, M., Pilosof, A.M. & Macchi, R.A. (1992) . Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation. Journal of the American Oil Chemists' Society, 69(2), 184-187.http://dx.doi.org/10.1007/BF02540573
---------- CHICAGO ----------
López de Ogara, M.C., Delgado de Layño, M., Pilosof, A.M., Macchi, R.A. "Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation" . Journal of the American Oil Chemists' Society 69, no. 2 (1992) : 184-187.http://dx.doi.org/10.1007/BF02540573
---------- MLA ----------
López de Ogara, M.C., Delgado de Layño, M., Pilosof, A.M., Macchi, R.A. "Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation" . Journal of the American Oil Chemists' Society, vol. 69, no. 2, 1992, pp. 184-187.http://dx.doi.org/10.1007/BF02540573
---------- VANCOUVER ----------
López de Ogara, M.C., Delgado de Layño, M., Pilosof, A.M., Macchi, R.A. Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation. J Am Oil Chem Soc. 1992;69(2):184-187.http://dx.doi.org/10.1007/BF02540573
