Artículo
Abstract:
Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS. © 2017 by the authors.
Registro:
| Documento: | Artículo |
| Título: | High intensity ultrasound application on rheological properties effects of native soy protein isolate |
| Autor: | Grimaldez, L.S.; Martinez, K.D. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina |
| Palabras clave: | High intensity ultrasound; Nanotechnology; Soy protein |
| Año: | 2017 |
| Volumen: | 7 |
| Número: | 1 |
| Página de inicio: | 1959 |
| Página de fin: | 1962 |
| Título revista: | Biointerface Research in Applied Chemistry |
| Título revista abreviado: | Biointerface Res. Appl. Chem. |
| ISSN: | 20695837 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1959_Grimaldez |
Referencias:
- Gordon, L., Pilosof, A.R., Application of high intensity ultrasounds to control the size of whey proteins particle (2010) Food Biophysics, 5, pp. 203-210
- Vanapalli, S., Coupland, J.N., Characterization of food colloids by phase analysis light scattering (2000) Food Hydrocolloids, 14 (4), pp. 315-317
- Bouzid, H., Rabiller-Baurdy, M., Paugam, L., Rousseau, F., Derriche, Z., Bettahar, N.E., Impact of zeta potential and size of caseins as precursors of fouling deposition limiting and critical fluxes in spiral ultrafiltration of modified skim milks (2008) Journal of Membrane Science, 314 (1), pp. 67-75
- Morales, R., Martínez, K.D., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R., Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect (2015) Ultrasonics Sonochemistry, 26, pp. 48-55
- Arzeni, C., Martinez, K.D., Zema, P., Arias, A., Perez, O.E., Pilosof, A.M.R., Comparative study of intensity ultraound effects on food proteins functionality (2012) Journal of Food Engineering, 108, pp. 463-472
- Ravanagh, G., Ross-Murphy, S., Rheological characterization of polymer gels (1998) Prog. Polym. Sci., 23, pp. 533-562
Citas:
---------- APA ----------
Grimaldez, L.S. & Martinez, K.D. (2017) . High intensity ultrasound application on rheological properties effects of native soy protein isolate. Biointerface Research in Applied Chemistry, 7(1), 1959-1962.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1959_Grimaldez [ ]
---------- CHICAGO ----------
Grimaldez, L.S., Martinez, K.D. "High intensity ultrasound application on rheological properties effects of native soy protein isolate" . Biointerface Research in Applied Chemistry 7, no. 1 (2017) : 1959-1962.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1959_Grimaldez [ ]
---------- MLA ----------
Grimaldez, L.S., Martinez, K.D. "High intensity ultrasound application on rheological properties effects of native soy protein isolate" . Biointerface Research in Applied Chemistry, vol. 7, no. 1, 2017, pp. 1959-1962.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1959_Grimaldez [ ]
---------- VANCOUVER ----------
Grimaldez, L.S., Martinez, K.D. High intensity ultrasound application on rheological properties effects of native soy protein isolate. Biointerface Res. Appl. Chem. 2017;7(1):1959-1962.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20695837_v7_n1_p1959_Grimaldez [ ]
