Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation

Research was carried out on the influence of heat treatment during isoelectric precipitation on the functionality of the resulting isolates prepared from "low-heated", undenatured, defatted soy flour. The isoelectric dispersions were heated at 50°C, 60°C, 65°C or 70°C for 30 min and charac...

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Detalles Bibliográficos
Publicado: 1992
Materias:
Functional properties
isolation
processing effect
soybean proteins
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v69_n2_p184_LopezdeOgara
http://hdl.handle.net/20.500.12110/paper_0003021X_v69_n2_p184_LopezdeOgara
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_0003021X_v69_n2_p184_LopezdeOgara
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spelling paper:paper_0003021X_v69_n2_p184_LopezdeOgara2023-06-08T14:23:47Z Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation Functional properties isolation processing effect soybean proteins Research was carried out on the influence of heat treatment during isoelectric precipitation on the functionality of the resulting isolates prepared from "low-heated", undenatured, defatted soy flour. The isoelectric dispersions were heated at 50°C, 60°C, 65°C or 70°C for 30 min and characterized for solubility, water absorption capacity, oil absorption capacity, viscosity and gel properties. The effect of heat treatment during isoelectric precipitation was reflected by all the functional properties. The soy isolated heated at 60°C showed remarkably different flow characteristics. It yielded the most viscous dispersions and the strongest gels and also the highest water absorption capacity value. Simple and multiple lineal regression models were used to provide a description of the relationship between the different properties studied. Significant correlations were found between gel viscosity and water absorption capacity. Gel characteristics also correlated significantly with viscosity of 20% dispersions. Viscosity of dispersions correlated to solubility or to water absorption capacity, depending on protein concentration. That dependence was quantified and a highly significant multiple correlation was found between viscosity and the independent variables of log solubility and water absorption capacity. © 1992 AOCS Press. 1992 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v69_n2_p184_LopezdeOgara http://hdl.handle.net/20.500.12110/paper_0003021X_v69_n2_p184_LopezdeOgara
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Functional properties
isolation
processing effect
soybean proteins
spellingShingle Functional properties
isolation
processing effect
soybean proteins
Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
topic_facet Functional properties
isolation
processing effect
soybean proteins
description Research was carried out on the influence of heat treatment during isoelectric precipitation on the functionality of the resulting isolates prepared from "low-heated", undenatured, defatted soy flour. The isoelectric dispersions were heated at 50°C, 60°C, 65°C or 70°C for 30 min and characterized for solubility, water absorption capacity, oil absorption capacity, viscosity and gel properties. The effect of heat treatment during isoelectric precipitation was reflected by all the functional properties. The soy isolated heated at 60°C showed remarkably different flow characteristics. It yielded the most viscous dispersions and the strongest gels and also the highest water absorption capacity value. Simple and multiple lineal regression models were used to provide a description of the relationship between the different properties studied. Significant correlations were found between gel viscosity and water absorption capacity. Gel characteristics also correlated significantly with viscosity of 20% dispersions. Viscosity of dispersions correlated to solubility or to water absorption capacity, depending on protein concentration. That dependence was quantified and a highly significant multiple correlation was found between viscosity and the independent variables of log solubility and water absorption capacity. © 1992 AOCS Press.
title Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
title_short Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
title_full Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
title_fullStr Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
title_full_unstemmed Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
title_sort functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation
publishDate 1992
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v69_n2_p184_LopezdeOgara
http://hdl.handle.net/20.500.12110/paper_0003021X_v69_n2_p184_LopezdeOgara
_version_ 1768541824020905984

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