Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition

Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal processing and protein concentration (PC) on rheo...

Descripción completa

Detalles Bibliográficos
Autores principales: Peyrano, Felicitas, de Lamballerie, Marie, Speroni Aguirre, Francisco
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2019
Materias:
Química
Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/124974
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-124974
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
spellingShingle Química
Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
Peyrano, Felicitas
de Lamballerie, Marie
Speroni Aguirre, Francisco
Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
topic_facet Química
Cowpea proteins
High hydrostatic pressure
Calcium
Gel
Rheology
description Pretreatments with high hydrostatic pressure (HHP) or calcium addition were assessed for thermal gelation of two cowpea protein isolates (protein extraction at pHs 8.0, standard (A8) or 10.0, pH-shifting-modified (A10). Maximum temperature of thermal processing and protein concentration (PC) on rheological behavior during and after gelling process were evaluated for pretreated isolates. The main effects of pretreatments occurred during heating since the proportion of heat-induced interactions that stabilized the matrixes increased. Those effects were due to partial denaturation (induced by HHP) and increase in Td (induced by CaCl2). HHP allowed gelation at temperatures (50–70 °C) lower than denaturation temperature and the obtaining of stronger gels at the highest PC (10.5 or 12.0 g/100 g). Calcium addition allowed gelation at low PC, but higher temperatures (80–95 °C) were required. Despite both pretreatments, A10 retained its ability to gel at lower PC than A8. Pressurized A10-gels were stronger than A8-gels. Calcium-added A10-gels were stronger than A8-gels at low PC (up to 7.5 g/100 g) or at high temperatures (90–95 °C), but no differences were found at high PC or at low temperatures. Thus, calcium-addition canceled those differences between A8 and A10 at high PC and at low temperatures.
format Articulo
Preprint
author Peyrano, Felicitas
de Lamballerie, Marie
Speroni Aguirre, Francisco
author_facet Peyrano, Felicitas
de Lamballerie, Marie
Speroni Aguirre, Francisco
author_sort Peyrano, Felicitas
title Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
title_short Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
title_full Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
title_fullStr Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
title_full_unstemmed Rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
title_sort rheological characterization of the thermal gelation of cowpea protein isolates: effect of pretreatments with high hydrostatic pressure or calcium addition
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/124974
work_keys_str_mv AT peyranofelicitas rheologicalcharacterizationofthethermalgelationofcowpeaproteinisolateseffectofpretreatmentswithhighhydrostaticpressureorcalciumaddition
AT delamballeriemarie rheologicalcharacterizationofthethermalgelationofcowpeaproteinisolateseffectofpretreatmentswithhighhydrostaticpressureorcalciumaddition
AT speroniaguirrefrancisco rheologicalcharacterizationofthethermalgelationofcowpeaproteinisolateseffectofpretreatmentswithhighhydrostaticpressureorcalciumaddition
bdutipo_str Repositorios
_version_ 1764820451363651588

Ejemplares similares