EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN

The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition...

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Autor principal: Pilosof, Ana María Renata
Publicado: 1986
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00224901_v17_n4_p347_PILOSOF
http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00224901_v17_n4_p347_PILOSOF
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spelling paper:paper_00224901_v17_n4_p347_PILOSOF2023-06-08T14:51:09Z EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN Pilosof, Ana María Renata The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries. Copyright © 1986, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1986 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00224901_v17_n4_p347_PILOSOF http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries. Copyright © 1986, Wiley Blackwell. All rights reserved
author Pilosof, Ana María Renata
spellingShingle Pilosof, Ana María Renata
EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
author_facet Pilosof, Ana María Renata
author_sort Pilosof, Ana María Renata
title EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_short EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_full EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_fullStr EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_full_unstemmed EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_sort effect of slurry preparation methods on the rheological and gelling behavior of soy protein
publishDate 1986
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00224901_v17_n4_p347_PILOSOF
http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
work_keys_str_mv AT pilosofanamariarenata effectofslurrypreparationmethodsontherheologicalandgellingbehaviorofsoyprotein
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