Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Autores
Speroni Aguirre, Francisco José; Beaumal, V.; De Lamballerie, Marie; Anton, Marc; Añon, Maria Cristina; Puppo, Maria Cecilia
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein isolate (SPI) and the enriched soybean protein fractions: b-conglycinin (bCEF) and glycinin (GEF) were observed. High pressure (600 MPa) promoted bCEF gelation, but did not modify the rheological properties of GEF in spite of its complete denaturation. Pressure treatment also induced the establishment of hydrophobic interactions and disulfide bonds that allowed the formation of soluble high molecular mass aggregates from the different polypeptides of both b-conglycinin and glycinin. Protein strands formation was detected in matrix microstructure of HP-treated SPI and bCEF dispersions in accordance with their rheological behavior of weak gels. In the case of GEF modifications induced by HP in the microstructure (apparition of large granules) were not accompanied by rheological changes. Heating process after HP treatment induced protein gelation. A decrease in the temperature of onset of matrix formation of SPI and bCEF samples was observed. The magnitude of this effect was proportional to the intensity of HP treatment. Contrarily, HP provoked a delay in gelation process of GEF dispersions. During the thermal cycle, previous HP treatment diminished the ability of both soybean globulins to establish hydrophobic interactions on heating and hydrogen bonds on cooling, thus obtaining gels with small elastic modulus.
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Beaumal, V.. Institut National de la Recherche Agronomique; Francia
Fil: De Lamballerie, Marie. Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires; Francia
Fil: Anton, Marc. Institut National de la Recherche Agronomique; Francia
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
GEL RHEOLOGY
GELATION
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN ISOLATE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/160331
Acceder
id CONICETDig_22cec3e6a1746f3f1a1d7ca09a96f49c
oai_identifier_str oai:ri.conicet.gov.ar:11336/160331
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gelation of soybean proteins induced by sequential high-pressure and thermal treatmentsSperoni Aguirre, Francisco JoséBeaumal, V.De Lamballerie, MarieAnton, MarcAñon, Maria CristinaPuppo, Maria CeciliaGEL RHEOLOGYGELATIONHIGH-PRESSURE TREATMENTSOYBEAN PROTEIN ISOLATEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein isolate (SPI) and the enriched soybean protein fractions: b-conglycinin (bCEF) and glycinin (GEF) were observed. High pressure (600 MPa) promoted bCEF gelation, but did not modify the rheological properties of GEF in spite of its complete denaturation. Pressure treatment also induced the establishment of hydrophobic interactions and disulfide bonds that allowed the formation of soluble high molecular mass aggregates from the different polypeptides of both b-conglycinin and glycinin. Protein strands formation was detected in matrix microstructure of HP-treated SPI and bCEF dispersions in accordance with their rheological behavior of weak gels. In the case of GEF modifications induced by HP in the microstructure (apparition of large granules) were not accompanied by rheological changes. Heating process after HP treatment induced protein gelation. A decrease in the temperature of onset of matrix formation of SPI and bCEF samples was observed. The magnitude of this effect was proportional to the intensity of HP treatment. Contrarily, HP provoked a delay in gelation process of GEF dispersions. During the thermal cycle, previous HP treatment diminished the ability of both soybean globulins to establish hydrophobic interactions on heating and hydrogen bonds on cooling, thus obtaining gels with small elastic modulus.Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Beaumal, V.. Institut National de la Recherche Agronomique; FranciaFil: De Lamballerie, Marie. Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires; FranciaFil: Anton, Marc. Institut National de la Recherche Agronomique; FranciaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2009-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/160331Speroni Aguirre, Francisco José; Beaumal, V.; De Lamballerie, Marie; Anton, Marc; Añon, Maria Cristina; et al.; Gelation of soybean proteins induced by sequential high-pressure and thermal treatments; Elsevier; Food Hydrocolloids; 23; 5; 7-2009; 1433-14420268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X08002683info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.11.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:05Zoai:ri.conicet.gov.ar:11336/160331instacron: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 09:47:06.209CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
title Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
spellingShingle Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
Speroni Aguirre, Francisco José
GEL RHEOLOGY
GELATION
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN ISOLATE
title_short Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
title_full Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
title_fullStr Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
title_full_unstemmed Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
title_sort Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
dc.creator.none.fl_str_mv Speroni Aguirre, Francisco José
Beaumal, V.
De Lamballerie, Marie
Anton, Marc
Añon, Maria Cristina
Puppo, Maria Cecilia
author Speroni Aguirre, Francisco José
author_facet Speroni Aguirre, Francisco José
Beaumal, V.
De Lamballerie, Marie
Anton, Marc
Añon, Maria Cristina
Puppo, Maria Cecilia
author_role author
author2 Beaumal, V.
De Lamballerie, Marie
Anton, Marc
Añon, Maria Cristina
Puppo, Maria Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv GEL RHEOLOGY
GELATION
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN ISOLATE
topic GEL RHEOLOGY
GELATION
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN ISOLATE
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 effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein isolate (SPI) and the enriched soybean protein fractions: b-conglycinin (bCEF) and glycinin (GEF) were observed. High pressure (600 MPa) promoted bCEF gelation, but did not modify the rheological properties of GEF in spite of its complete denaturation. Pressure treatment also induced the establishment of hydrophobic interactions and disulfide bonds that allowed the formation of soluble high molecular mass aggregates from the different polypeptides of both b-conglycinin and glycinin. Protein strands formation was detected in matrix microstructure of HP-treated SPI and bCEF dispersions in accordance with their rheological behavior of weak gels. In the case of GEF modifications induced by HP in the microstructure (apparition of large granules) were not accompanied by rheological changes. Heating process after HP treatment induced protein gelation. A decrease in the temperature of onset of matrix formation of SPI and bCEF samples was observed. The magnitude of this effect was proportional to the intensity of HP treatment. Contrarily, HP provoked a delay in gelation process of GEF dispersions. During the thermal cycle, previous HP treatment diminished the ability of both soybean globulins to establish hydrophobic interactions on heating and hydrogen bonds on cooling, thus obtaining gels with small elastic modulus.
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Beaumal, V.. Institut National de la Recherche Agronomique; Francia
Fil: De Lamballerie, Marie. Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires; Francia
Fil: Anton, Marc. Institut National de la Recherche Agronomique; Francia
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein isolate (SPI) and the enriched soybean protein fractions: b-conglycinin (bCEF) and glycinin (GEF) were observed. High pressure (600 MPa) promoted bCEF gelation, but did not modify the rheological properties of GEF in spite of its complete denaturation. Pressure treatment also induced the establishment of hydrophobic interactions and disulfide bonds that allowed the formation of soluble high molecular mass aggregates from the different polypeptides of both b-conglycinin and glycinin. Protein strands formation was detected in matrix microstructure of HP-treated SPI and bCEF dispersions in accordance with their rheological behavior of weak gels. In the case of GEF modifications induced by HP in the microstructure (apparition of large granules) were not accompanied by rheological changes. Heating process after HP treatment induced protein gelation. A decrease in the temperature of onset of matrix formation of SPI and bCEF samples was observed. The magnitude of this effect was proportional to the intensity of HP treatment. Contrarily, HP provoked a delay in gelation process of GEF dispersions. During the thermal cycle, previous HP treatment diminished the ability of both soybean globulins to establish hydrophobic interactions on heating and hydrogen bonds on cooling, thus obtaining gels with small elastic modulus.
publishDate 2009
dc.date.none.fl_str_mv 2009-07
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/11336/160331
Speroni Aguirre, Francisco José; Beaumal, V.; De Lamballerie, Marie; Anton, Marc; Añon, Maria Cristina; et al.; Gelation of soybean proteins induced by sequential high-pressure and thermal treatments; Elsevier; Food Hydrocolloids; 23; 5; 7-2009; 1433-1442
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160331
identifier_str_mv Speroni Aguirre, Francisco José; Beaumal, V.; De Lamballerie, Marie; Anton, Marc; Añon, Maria Cristina; et al.; Gelation of soybean proteins induced by sequential high-pressure and thermal treatments; Elsevier; Food Hydrocolloids; 23; 5; 7-2009; 1433-1442
0268-005X
1873-7137
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X08002683
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.11.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
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 12.885934

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