Show simple item record

resumen

Abstract
The influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was detected for calcium-, magnesium- and iron- added SPI, the magnitude of this effect was dependent on ion type, ion concentration and pH. The solubilizing effect was highest for calcium, followed by magnesium and iron at pH 7.0. The pH value [ver mas...]
dc.contributor.authorManassero, Carlos Alberto
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorAñón, María Cristina
dc.contributor.authorSperoni, Francisco
dc.date.accessioned2018-05-14T11:45:58Z
dc.date.available2018-05-14T11:45:58Z
dc.date.issued2015-01
dc.identifier.issn0268-005X
dc.identifier.otherhttps://doi.org/10.1016/j.foodhyd.2014.07.020
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0268005X1400263X
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2379
dc.description.abstractThe influence of ion type, ion concentration and pH on the effect of high hydrostatic pressure (HHP) on solubility and dispersion stability of soybean protein isolate (SPI) was analyzed. Solubilizing effect of HHP was detected for calcium-, magnesium- and iron- added SPI, the magnitude of this effect was dependent on ion type, ion concentration and pH. The solubilizing effect was highest for calcium, followed by magnesium and iron at pH 7.0. The pH value affected the levels of solubility and the range of calcium concentration where solubility was increased. HHP-denatured soybean proteins may coexist with different minerals and at different pHs in the form of soluble species. For a given calcium concentration, pH may affect the structure of HHP-induced aggregates, leading to different solubilities and dispersion stabilities. HHP improved the stability of insoluble proteins in calcium-added SPI dispersions, avoiding their settling. Our results confirm that thermal treatment and HHP differentially affect protein–protein interactions. A transient dissociation of calcium from proteins during HHP is postulated. This dissociation would play a role in the structure of aggregates. When calcium is present during denaturation, different aggregates may be formed if calcium is bound to (thermal treatment) or transiently dissociated from (HHP) SPI proteinseng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceFood hydrocolloids 43 : 629-635. (January 2015)eng
dc.subjectSojaes_AR
dc.subjectSoybeanseng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectAislado de Proteínases_AR
dc.subjectProtein Isolateseng
dc.subjectSolubilidades_AR
dc.subjectSolubilityeng
dc.titleHigh hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolateeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área Bioquímica y Control de Alimentos; Argentinaes_AR
dc.description.filFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentinaes_AR
dc.description.filFil: Añón, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área Bioquímica y Control de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record