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Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
Authors:F. Speroni,V. Beaumal,M. de Lamballerie,M. Anton,M.C. Añ  ó  n,M.C. Puppo
Affiliation:1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos-CIDCA-CCT La Plata CONICET 47 y 116, 1900 La Plata, Argentina;2. UR1268 Biopolymères Interactions Assemblages, Equipe Interfaces et Systèmes Dispersés, INRA, F-44316 Nantes Cedex 3, France;3. Ecole Nationale d''Ingénieurs des Techniques des Industries Agricoles et Alimentaires, France
Abstract:The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein isolate (SPI) and the enriched soybean protein fractions: β-conglycinin (βCEF) and glycinin (GEF) were observed. High pressure (600 MPa) promoted βCEF gelation, but did not modify the rheological properties of GEF in spite of its complete denaturation. Pressure treatment also induced the establishment of hydrophobic interactions and disulfide bonds that allowed the formation of soluble high molecular mass aggregates from the different polypeptides of both β-conglycinin and glycinin. Protein strands formation was detected in matrix microstructure of HP-treated SPI and βCEF dispersions in accordance with their rheological behavior of weak gels. In the case of GEF modifications induced by HP in the microstructure (apparition of large granules) were not accompanied by rheological changes.
Keywords:Soybean protein isolate   High-pressure treatment   Gelation   Gel rheology
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