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Abstract:

The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries. Copyright © 1986, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
Autor:PILOSOF, A.M.R.; DE OGARA, M.C.L.; BARTHOLOMAI, G.B.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Departamento de Tecnologia de Alimentos, Instituto Nacional de Tecnologia Industrial CC 157 1650 San Martin, Provincia de Buenos Aires, Argentina
Año:1986
Volumen:17
Número:4
Página de inicio:347
Página de fin:355
DOI: http://dx.doi.org/10.1111/j.1745-4603.1986.tb00558.x
Título revista:Journal of Texture Studies
Título revista abreviado:J. Texture Stud.
ISSN:00224901
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00224901_v17_n4_p347_PILOSOF

Referencias:

  • BABAJIMOPOULOS, M., DAMODARAN, S., RIZVI, KINSELLA, J.E., Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations (1983) J. Agr. and Food Chem., 32, pp. 1270-1275
  • BIANCHI, M.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B., Rheological behavior of comminuted meat systems containing soy protein isolates (1985) J. Texture Studies, 16, pp. 193-206
  • CATSIMPOOLAS, N., MEYER, E.W., Gelation phenomena of soybean globulins. I. Protein‐protein interactions (1970) Cereal Chem., 47, pp. 559-570
  • EHNINGER, J.H., PRATT, D.E., Some factors influencing gelation and stability of soy protein dispersions (1974) Journal of Food Science, 39, pp. 892-897
  • FLEMING, S.E., SOSULSKI, F.W., KILARA, A., HUMBERT, E.S., Viscosity and water absorption characteristics of slurries of sunflower and soybean flours, concentrates and isolates (1974) Journal of Food Science, 39, pp. 188-191
  • HERMANSSON, A.M., Functional properties of proteins for foods. Solubility (1973) AULs halvarsskrift, 2, pp. 1-25
  • HERMANSSON, A.M., Functional properties of proteins for foods‐flow properties (1975) Journal of Texture Studies, 5, pp. 425-439
  • HERMANSSON, A.M., Aspects of protein structure, rheology and texturization (1979) Food Texture and Rheology, pp. 265-282. , P. Sherman, Academic Press, London
  • HERMANSSON, A.M., LUCISANO, M., Gel characteristics‐water‐binding properties of blood plasma gels and methodological aspects on water‐binding of gel systems (1982) Journal of Food Science, 47, pp. 1955-1964
  • KINSELLA, J.E., Functional properties of soy proteins (1979) J. Am. Oil Chemists' Soc., 56, pp. 242-280
  • LEE, C.H., RHA, C., Thickening of soy protein suspensions with calcium (1977) Journal of Texture Studies, 7, pp. 441-449
  • URBANSKI, G.E., WEI, L.S., NELSON, A.I., STEINBERG, M.P., Effect of solutes on rheology of soy flour and its components (1982) Journal of Food Science, 47, pp. 792-795

Citas:

---------- APA ----------
PILOSOF, A.M.R., DE OGARA, M.C.L. & BARTHOLOMAI, G.B. (1986) . EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN. Journal of Texture Studies, 17(4), 347-355.
http://dx.doi.org/10.1111/j.1745-4603.1986.tb00558.x
---------- CHICAGO ----------
PILOSOF, A.M.R., DE OGARA, M.C.L., BARTHOLOMAI, G.B. "EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN" . Journal of Texture Studies 17, no. 4 (1986) : 347-355.
http://dx.doi.org/10.1111/j.1745-4603.1986.tb00558.x
---------- MLA ----------
PILOSOF, A.M.R., DE OGARA, M.C.L., BARTHOLOMAI, G.B. "EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN" . Journal of Texture Studies, vol. 17, no. 4, 1986, pp. 347-355.
http://dx.doi.org/10.1111/j.1745-4603.1986.tb00558.x
---------- VANCOUVER ----------
PILOSOF, A.M.R., DE OGARA, M.C.L., BARTHOLOMAI, G.B. EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN. J. Texture Stud. 1986;17(4):347-355.
http://dx.doi.org/10.1111/j.1745-4603.1986.tb00558.x