Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be th...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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1982
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 05408caa a22005657a 4500 | ||
|---|---|---|---|
| 001 | PAPER-18411 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204946.0 | ||
| 008 | 190411s1982 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84986506398 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a PILOSOF, A.M.R. | |
| 245 | 1 | 0 | |a Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris |
| 260 | |c 1982 | ||
| 270 | 1 | 0 | |m PILOSOF, A.M.R.; Depto. de IndustriasArgentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a (1965) Official Methods of Analysis, , Association of Official Analytical Chemist, Washington, DC | ||
| 504 | |a Bull, H.B., Breese, K., Protein hydration (1968) 1. Binding sites. Archives of Biochem. & Biophysics, 128, p. 488 | ||
| 504 | |a Boquet, R., Chirife, J., Iglesias, H.A., A criterium for the evaluation of significant differences between water sorption isotherms of a food sample subjected to different pretreatments (1977) Lebensm. Wiss. u. Technologie, 10, p. 246 | ||
| 504 | |a Chou, D.H., Morr, C.V., Protein‐water interactions and functional properties (1979) Journal of the American Oil Chemists’ Society, 56, p. 53A | ||
| 504 | |a Fennema, O., Water and protein hydration (1977) Food Proteins, p. 50. , J.R. Whitaker, S.R. Tannenbaum, AVI Pub. Co. Inc, Westport, CT | ||
| 504 | |a Hagenmaier, R., Water binding of some purified oil seed proteins (1972) Journal of Food Science, 37, p. 965 | ||
| 504 | |a Hermansson, A.M., Functional properties of protein for foods‐water vapor sorption (1977) J. Food Technol, 12, p. 177 | ||
| 504 | |a Iglesias, H.A., (1975) Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, , Doctoral thesis, Universidad de Buenos Aires, Argentina | ||
| 504 | |a Iglesias, H.A., Chirife, J., Boquet, R., Prediction of water sorption isotherms of food models from knowledge of components sorption behavior (1980) Journal of Food Science, 45, p. 450 | ||
| 504 | |a Kilara, A., Humbert, E.S., Sosulski, F.W., Nitrogen extractability and moisture adsorption characteristics of sunflower seed products (1972) Journal of Food Science, 37, p. 771 | ||
| 504 | |a Kinsella, I.E., (1976), p. 219. , Functional properties of proteins in foods: a survey. Critical Reviews in Food Science & Nutrition,April, P; Labuza, T.P., Sorption phenomena in foods (1968) Food Technol, 22, p. 15 | ||
| 504 | |a Lyons, M.J., Lippert, L.F., Characterization of fatty acids from root and shoot lipids of capsicum species (1966) Lipids, 1, p. 136 | ||
| 504 | |a McLaren, A.D., Rowen, I.W., Sorption of water vapor by proteins and polymers: A review (1952) J. Polymer Sci, 7, p. 289 | ||
| 504 | |a Pilosof, A., Bartholomai, G., Chirife, J., Kinetics of nitrogen solubility loss in heated flour and protein isolate from bean, Phaseolus vulgaris (1982) J. Food Sci, 47, p. 48 | ||
| 504 | |a Takahashi, K., Shirai, K., Wada, K., Kawamura, A., Thermal behaviors of proteins under the condition of relatively low moisture content (1980) Journal of the agricultural chemical society of Japan, 54, p. 357 | ||
| 504 | |a Whistler, R.L., Wolfrom, M.L., (1962) Methods in Carbohydrate Chemistry, 1, p. 388. , Academic Press, New York | ||
| 504 | |a Wu, V.Y., Inglett, G.E., Denaturation of plant proteins related to functionality and food applications (1974) A review. J. Food Sci, 39, p. 218 | ||
| 520 | 3 | |a The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity. Copyright © 1982, Wiley Blackwell. All rights reserved |l eng | |
| 593 | |a Depto. de Industrias, Argentina | ||
| 593 | |a Dept. de Fisica, Facultad de Ciencias Exactas Y Naturates, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones, Cientificas Y Tècnicas de la República Argentina, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones, Cientificas Y Tècnicas De, Argentina | ||
| 700 | 1 | |a BARTHOLOMAI, G.B. | |
| 700 | 1 | |a CHIRIFE, J. | |
| 700 | 1 | |a BOQUET, R. | |
| 773 | 0 | |d 1982 |g v. 47 |h pp. 1288-1290 |k n. 4 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.1982.tb07668.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v47_n4_p1288_PILOSOF |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n4_p1288_PILOSOF |y Registro en la Biblioteca Digital |
| 961 | |a paper_00221147_v47_n4_p1288_PILOSOF |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 79364 | ||