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Abstract:

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) of acid treatment and consequent salt increase were analyzed. The results obtained show that there is a selective denaturation of US protein, which conduces to higher surface hydrophobicity. The solubility of modified isolates decreases with extended storage period of the flour from which they were obtained and with higher isolate concentration during acid treatment. The high water imbibing capacity (WIG) of the resulted insoluble fraction does not produce significant changes in the WIG of the total isolate. The denaturation and dissociation of US protein lead to modified isolates with improved capacity to form and to stabilize foams without losing the gel formation capacity.

Registro:

Documento: Artículo
Título:Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates
Autor:Wagner, J.R.; Sorgentini, D.A.; Añón, M.C.
Filiación:Ctro. Invest. Desarrollo C.A., Facultad de Ciencias Exactas, Buenos Aires, Argentina
Area Quim. Biol. y Biol. Molecular, Depto. de Ciencias Biológicas, Universidad Nacional de La Plata, 1900 La Plata, Pcia, Buenos Aires, Argentina
Palabras clave:Acid treatment; Chemical modification; Functional properties; Soy isolate; Soy protein; Thermal behavior
Año:1996
Volumen:44
Número:7
Página de inicio:1881
Página de fin:1889
DOI: http://dx.doi.org/10.1021/jf950444s
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v44_n7_p1881_Wagner

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Citas:

---------- APA ----------
Wagner, J.R., Sorgentini, D.A. & Añón, M.C. (1996) . Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates. Journal of Agricultural and Food Chemistry, 44(7), 1881-1889.
http://dx.doi.org/10.1021/jf950444s
---------- CHICAGO ----------
Wagner, J.R., Sorgentini, D.A., Añón, M.C. "Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates" . Journal of Agricultural and Food Chemistry 44, no. 7 (1996) : 1881-1889.
http://dx.doi.org/10.1021/jf950444s
---------- MLA ----------
Wagner, J.R., Sorgentini, D.A., Añón, M.C. "Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates" . Journal of Agricultural and Food Chemistry, vol. 44, no. 7, 1996, pp. 1881-1889.
http://dx.doi.org/10.1021/jf950444s
---------- VANCOUVER ----------
Wagner, J.R., Sorgentini, D.A., Añón, M.C. Thermal and electrophoretic behavior, hydrophobicity, and some functional properties of acid-treated soy isolates. J. Agric. Food Chem. 1996;44(7):1881-1889.
http://dx.doi.org/10.1021/jf950444s