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LÓPEZ de OGARA, M.C.; BERCOVICH, F.; PILOSOF, A.M.R.; BARTHOLOMAI, G. "Denaturation of soybean proteins related to functionality and performance in a meat system" (1986) International Journal of Food Science & Technology. 21(3):279-287
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Abstract:

The effect of heat treatment on the functional properties of a soybean protein isolate was studied; heat affected the nitrogen solubility and gel properties of the isolate as well as its water absorption ability and viscosity. Significant correlations were found between protein solubility and gel viscosity. The viscosity of dispersions correlated to solubility or to water absorption depending on the protein concentration. Significant correlations were found between the functional properties of the protein and moisture loss from a model system in which the meat protein was partially replaced with soya. Protein solubility and gel properties were found to be the best predictors of moisture loss from the meat system. Viscosity of raw meat systems correlated with the solubility and water absorption of the added soya protein. Copyright © 1986, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Denaturation of soybean proteins related to functionality and performance in a meat system
Autor:LÓPEZ de OGARA, M.C.; BERCOVICH, F.; PILOSOF, A.M.R.; BARTHOLOMAI, G.
Filiación:Departamento de Tecnología de Alimentos, Parque Tecnológico Miguelete, Martin, Buenos Aires, 157-1650, Argentina
CITECA, Institute Nacional de Tecnología Industrial, Parque Tecnológico Miguelete, Martin, Buenos Aires, 157-1650, Argentina
Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina
Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina., Argentina
Año:1986
Volumen:21
Número:3
Página de inicio:279
Página de fin:287
DOI: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00407.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v21_n3_p279_LOPEZdeOGARA

Referencias:

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Citas:

---------- APA ----------
LÓPEZ de OGARA, M.C., BERCOVICH, F., PILOSOF, A.M.R. & BARTHOLOMAI, G. (1986) . Denaturation of soybean proteins related to functionality and performance in a meat system. International Journal of Food Science & Technology, 21(3), 279-287.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb00407.x
---------- CHICAGO ----------
LÓPEZ de OGARA, M.C., BERCOVICH, F., PILOSOF, A.M.R., BARTHOLOMAI, G. "Denaturation of soybean proteins related to functionality and performance in a meat system" . International Journal of Food Science & Technology 21, no. 3 (1986) : 279-287.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb00407.x
---------- MLA ----------
LÓPEZ de OGARA, M.C., BERCOVICH, F., PILOSOF, A.M.R., BARTHOLOMAI, G. "Denaturation of soybean proteins related to functionality and performance in a meat system" . International Journal of Food Science & Technology, vol. 21, no. 3, 1986, pp. 279-287.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb00407.x
---------- VANCOUVER ----------
LÓPEZ de OGARA, M.C., BERCOVICH, F., PILOSOF, A.M.R., BARTHOLOMAI, G. Denaturation of soybean proteins related to functionality and performance in a meat system. Int. J. Food Sci. Technol. 1986;21(3):279-287.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb00407.x