Cold-set gelation of high pressure-treated soybean proteins

Autores
Speroni Aguirre, Francisco José; Añon, Maria Cristina
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate (SPI), a b-conglycinin enriched fraction (7SEF) and a glycinin enriched fraction (11SEF). 7SEF formed aggregated gels with low water holding capacity whereas 11SEF did not form self-standing gels. SPI formed the better gels: ordered and with high water holding capacity. SPI gels were relatively soft and their visual aspect, rheological and texture properties, and water holding capacity depended on HP level (400e600 MPa), CaCl2 concentration (0.015e0.020 mol L 1) and protein concentration (85e95 g L 1), thus gels with different characteristics may be obtained. The gels comprised a three dimensional network stabilized by non-covalent interactions with spaces filled of proteins in aqueous solution. The results indicate that it is possible to use HP and subsequent calcium incorporation to form self-standing cold-set gels from soybean proteins. These gels may be of interest to incorporate heat-labile compounds or probiotics during the gelation step.
Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Materia
Soybean Proteins
Cold-Set Gelation
High Pressure
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10258
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Cold-set gelation of high pressure-treated soybean proteinsSperoni Aguirre, Francisco JoséAñon, Maria CristinaSoybean ProteinsCold-Set GelationHigh Pressurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate (SPI), a b-conglycinin enriched fraction (7SEF) and a glycinin enriched fraction (11SEF). 7SEF formed aggregated gels with low water holding capacity whereas 11SEF did not form self-standing gels. SPI formed the better gels: ordered and with high water holding capacity. SPI gels were relatively soft and their visual aspect, rheological and texture properties, and water holding capacity depended on HP level (400e600 MPa), CaCl2 concentration (0.015e0.020 mol L 1) and protein concentration (85e95 g L 1), thus gels with different characteristics may be obtained. The gels comprised a three dimensional network stabilized by non-covalent interactions with spaces filled of proteins in aqueous solution. The results indicate that it is possible to use HP and subsequent calcium incorporation to form self-standing cold-set gels from soybean proteins. These gels may be of interest to incorporate heat-labile compounds or probiotics during the gelation step.Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaElsevier2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10258Speroni Aguirre, Francisco José; Añon, Maria Cristina; Cold-set gelation of high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 85-910268-005Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.03.001info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13000714info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:32Zoai:ri.conicet.gov.ar:11336/10258instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:45:32.272CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cold-set gelation of high pressure-treated soybean proteins
title Cold-set gelation of high pressure-treated soybean proteins
spellingShingle Cold-set gelation of high pressure-treated soybean proteins
Speroni Aguirre, Francisco José
Soybean Proteins
Cold-Set Gelation
High Pressure
title_short Cold-set gelation of high pressure-treated soybean proteins
title_full Cold-set gelation of high pressure-treated soybean proteins
title_fullStr Cold-set gelation of high pressure-treated soybean proteins
title_full_unstemmed Cold-set gelation of high pressure-treated soybean proteins
title_sort Cold-set gelation of high pressure-treated soybean proteins
dc.creator.none.fl_str_mv Speroni Aguirre, Francisco José
Añon, Maria Cristina
author Speroni Aguirre, Francisco José
author_facet Speroni Aguirre, Francisco José
Añon, Maria Cristina
author_role author
author2 Añon, Maria Cristina
author2_role author
dc.subject.none.fl_str_mv Soybean Proteins
Cold-Set Gelation
High Pressure
topic Soybean Proteins
Cold-Set Gelation
High Pressure
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate (SPI), a b-conglycinin enriched fraction (7SEF) and a glycinin enriched fraction (11SEF). 7SEF formed aggregated gels with low water holding capacity whereas 11SEF did not form self-standing gels. SPI formed the better gels: ordered and with high water holding capacity. SPI gels were relatively soft and their visual aspect, rheological and texture properties, and water holding capacity depended on HP level (400e600 MPa), CaCl2 concentration (0.015e0.020 mol L 1) and protein concentration (85e95 g L 1), thus gels with different characteristics may be obtained. The gels comprised a three dimensional network stabilized by non-covalent interactions with spaces filled of proteins in aqueous solution. The results indicate that it is possible to use HP and subsequent calcium incorporation to form self-standing cold-set gels from soybean proteins. These gels may be of interest to incorporate heat-labile compounds or probiotics during the gelation step.
Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
description The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate (SPI), a b-conglycinin enriched fraction (7SEF) and a glycinin enriched fraction (11SEF). 7SEF formed aggregated gels with low water holding capacity whereas 11SEF did not form self-standing gels. SPI formed the better gels: ordered and with high water holding capacity. SPI gels were relatively soft and their visual aspect, rheological and texture properties, and water holding capacity depended on HP level (400e600 MPa), CaCl2 concentration (0.015e0.020 mol L 1) and protein concentration (85e95 g L 1), thus gels with different characteristics may be obtained. The gels comprised a three dimensional network stabilized by non-covalent interactions with spaces filled of proteins in aqueous solution. The results indicate that it is possible to use HP and subsequent calcium incorporation to form self-standing cold-set gels from soybean proteins. These gels may be of interest to incorporate heat-labile compounds or probiotics during the gelation step.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10258
Speroni Aguirre, Francisco José; Añon, Maria Cristina; Cold-set gelation of high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 85-91
0268-005X
url http://hdl.handle.net/11336/10258
identifier_str_mv Speroni Aguirre, Francisco José; Añon, Maria Cristina; Cold-set gelation of high pressure-treated soybean proteins; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 85-91
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.03.001
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13000714
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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