Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

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
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
Año:1990
Volumen:55
Número:1
Página de inicio:133
Página de fin:136
DOI: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v55_n1_p133_FIORA

Referencias:

  • (1980) Official Methods of Analysis, , Association of Official Analytical Chemists, Washington, DC
  • Babajimopoulos, M., Damodaran, S., Rizvi, S.H., Kinsella, J.E., Effect of various anions on the Theological and gelling behavior of soy protein: thermodinamic observations (1983) J. Agric. Food Chem, 31, p. 1270
  • Bourne, M.C., Texture profile of ripening pears (1968) Journal of Food Science, 33, p. 223
  • Catsimpoolas, N., Meyer, E.W., Gelation phenomena of soybeans globulins. I. Protein‐protein interactions (1970) Cereal Chem, 47, p. 559
  • Circle, S.J., Meyer, E.W., Whitney, R.W., Rheology of soy protein dispersions (1964) Effect of heat and other factors on gelation, 41, p. 157. , Cereal Chem
  • Davies, O.L., (1965) Métodos Estadisticos Aplicados a la Investigación y a la Productión, , Aguilar, Spain
  • Ferry, J.D., Protein gels (1948) Adv. Protein Chem, 3, p. 1
  • Figoni, P.I., Shoemaker, C.F., Characterization of structure breakdown of food from their flow properties (1981) Journal of Texture Studies, 12, p. 287
  • Fiora, F.A., Pilosof, A.M.R., Bartholomai, G.B., Unpublished data (1989) Dept. Industrias, Facultad de Ciencias Exactas y Naturales, , Universidad de Buenos Aires, Argentina
  • Furukawa, T., Otha, S, Mechanical and water‐holding properties of heat‐induced soy protein gels as related to their structural aspects (1982) Journal of Texture Studies, 13, p. 59
  • Furukawa, T., Otha, S., Yamamoto, A, Texture‐structure relationships in heat‐induced soy proteins gels (1979) J. Text. Stud, 10, p. 333
  • Hermansson, A.M., Functional properties of proteins for foods‐water vapour sorption (1977) J. Food Technol, 12, p. 177
  • Hermansson, A.M., Physicochemical aspects of soy protein structure formation (1978) Journal of Texture Studies, 9, p. 33
  • Hermansson, A.M., Gel characteristics‐structure as related to texture and water‐binding of blood plasma gels (1982) Journal of Food Science, 47, p. 1965
  • Hermansson, A.M., Soy protein gelation (1986) JAOCS, 5, p. 658
  • Hermansson, A.M., Lucisano, M, Gel characteristics (1982) Water-binding properties of blood plasma gels and methodological aspects on the water-binding of gel systems. J. Food Sci, 47, p. 1955
  • Kanterewicz, R.J., Elizalde, B.E., Pilosof, A.M.R., Bartholomai, G.B., The water‐oil absorption index (WOAI): A simple method for predicting the emulsifying capacity of food protein (1987) Journal of Food Science, 52, p. 1381
  • Kinsella, J.E., Functional properties of soy proteins (1979) JAOCS, 56, p. 242
  • Peleg, M, Characterization of the stress relaxation curves of solid foods (1979) Journal of Food Science, 44, p. 277
  • Pilosof, A.M.R., Boquet, R., Bartholomai, G.B., Kinetics of water uptake by food powders (1985) J. Food Sci, 50, p. 278
  • Pilosof, A.M.R., Lopez de Ogara, M.C, Bartholomai, G.B., Effect of slurry preparation methods on the rheological and gelling behavior of soy protein (1987) J. Text; Stud, 17, p. 347
  • Torgensen, 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
  • Utsumi, S., Kinsella, J.E., Forces involved in soy protein gelation: effects of various reagents on the formation, hardness and solubility of heat‐induced gels made from 7S, US and soy isolate (1985) Journal of Food Science, 50, p. 1278
  • Van Wazer, J.R., Lyons, J.W., Kim, K.Y., Colwell, R.E, Viscosity and Flow Measurement (1963) A Laboratory Handbook of Rheology, , Interscience Publishers, New York

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