Hydrophilic and Rheological Properties of Brewer's Yeast Protein Concentrates |
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| Authors: | MARIA TERESA B PACHECO VALDEMIRO C SGARBIERI |
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| Affiliation: | Author Pacheco is affiliated with Universidade Federal do Goiás, Faculdade de Farmácia, CEP 74605–220, Goiânia, GO, Brasil.;Author Sgarbieri is with Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, C.P. 139, CEP 13073–001, Campinas, SP, Brasil. |
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| Abstract: | Protein solubility (PS), water-holding capacity (WHC), viscosity and gelling properties were studied in brewer's yeast protein concentrates prepared by 3 procedures: isoeletric precipitation of protein (I-PC), extraction with 0.5M NaClO4(P-PC) or with 3% sodium trimetaphosphate (TMP-PC). PS was higher for TMP-PC and lower for P-PC at pH 4 to 12. WHC increased with increasing pH in all concentrates, but was higher for TMP-PC. The presence of NaCl (0.1 M and 1.0M) reduced to 50% the WHC of TMP-PC. Gelling properties of a 10% protein dispersion were studied in the TMP-PC preparation. Hardness and fracturability of the gel (TA-XT2 texturometer) was 35 and 31 gf, respectively. Apparent viscosity of a 3% dispersion at pH 7.0 was lower for I-PC and higher but similar for TMP-PC and P-PC. All concentrates showed pseudoplastic rheological behavior. |
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| Keywords: | yeast protein concentrate water holding gelation viscosity |
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