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Abstract
The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol [ver mas...]
dc.contributor.authorManassero, Carlos Alberto
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorSancho, Ana Maria
dc.contributor.authorAñón, María Cristina
dc.contributor.authorSperoni, Francisco
dc.date.accessioned2018-05-14T13:40:05Z
dc.date.available2018-05-14T13:40:05Z
dc.date.issued2016-06
dc.identifier.issn1466-8564
dc.identifier.otherhttps://doi.org/10.1016/j.ifset.2016.04.005
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1466856416300662
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2386
dc.description.abstractThe objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol L− 1). Results showed that protein solubility was a function of CaCl2 concentration (p < 0.005), and that inactivation of trypsin inhibitors was a function of pressure level and temperature (p < 0.005). Lipoxygenase activity was fully inactivated in most of the conditions tested. Physical stability was improved by the combined treatments: depending on calcium concentration, either no settling was detected in a 5-day period or a less conspicuous phase separation was observed. Our results indicate that some combined thermal-high hydrostatic pressure treatments allow the preparation of calcium-enriched soymilks with improved physical stability without additives such as chelating agents, and acceptable in terms of full inactivation of trypsin inhibitors and lipoxygenase. Industrial relevance: An analysis of the effect of the combination of high hydrostatic and thermal treatments on calcium-added soymilk is introduced in the present study. Some processing conditions were found to allow the obtention of a product with improved protein solubility and physical stability, and with inactivated trypsin inhibitors and lipoxygenase enzyme. This information could be beneficial considering the reduction of process time and energetic costs, because the assayed combination of thermal and high pressure treatments takes advantage of the instantaneous compression heating. Thus, the results provided in the present work could be useful to prepare an acceptable calcium-added soymilk.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInnovative Food Science & Emerging Technologies 35 : 86-95 (June 2016)es_AR
dc.subjectTecnología Alta Presiónes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectPresión Hidrostáticaes_AR
dc.subjectHydrostatic Pressureeng
dc.subjectLeche de Sojaes_AR
dc.subjectSoy Milkeng
dc.subjectTratamiento Térmicoes_AR
dc.subjectHeat Treatmenteng
dc.subjectInhibidores de Tripsinaes_AR
dc.subjectTrypsin Inhibitorseng
dc.subjectLipoxigenasaes_AR
dc.subjectLipoxygenaseeng
dc.subjectCalcioes_AR
dc.subjectCalciumeng
dc.titleCombined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilkes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
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; 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: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; 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.subtypecientifico


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