Abstract:
Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water‐holding properties. The degree of elasticity correlated to flow parameters. Copyright © 1990, Wiley Blackwell. All rights reserved
Registro:
Documento: |
Artículo
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Título: | Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels |
Autor: | FIORA, F.A.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. |
Filiación: | Universidad de Buenos Aires, Argentina Depto. de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
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Año: | 1990
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Volumen: | 55
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Número: | 1
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Página de inicio: | 133
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Página de fin: | 136
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DOI: |
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x |
Título revista: | Journal of Food Science
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Título revista abreviado: | J. Food. Sci.
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ISSN: | 00221147
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n1_p133_FIORA |
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Citas:
---------- APA ----------
FIORA, F.A., PILOSOF, A.M.R. & BARTHOLOMAI, G.B.
(1990)
. Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels. Journal of Food Science, 55(1), 133-136.
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x---------- CHICAGO ----------
FIORA, F.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
"Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels"
. Journal of Food Science 55, no. 1
(1990) : 133-136.
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x---------- MLA ----------
FIORA, F.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
"Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels"
. Journal of Food Science, vol. 55, no. 1, 1990, pp. 133-136.
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x---------- VANCOUVER ----------
FIORA, F.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B. Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels. J. Food. Sci. 1990;55(1):133-136.
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x