Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments

Autores
Ingrassia, Romina; Palazolo, Gonzalo Gastón; Risso, Patricia Hilda; Wagner, Jorge Ricardo
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed and highpressurehomogenization) on dispersions also was assessed. Changes in protein solubility (water and 0.2 g KOH/100 g solution), apparent-reactive lysine content, urease and trypsin inhibitor activities, protein denaturation and FTIR spectra were studied. Glycosylation, aggregation and denaturation of storage and biologically active soy proteins were observed in different degree, being mainly promoted by the control of relative humidity and dispersibility of the sample.
Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina
Fil: Palazolo, Gonzalo Gastón. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Materia
Defatted Soy Flakes Flour
Denaturation
Homogenization
Glycosylation
Protein Aggregation
Thermal Treatment
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/46861
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/46861
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatmentsIngrassia, RominaPalazolo, Gonzalo GastónRisso, Patricia HildaWagner, Jorge RicardoDefatted Soy Flakes FlourDenaturationHomogenizationGlycosylationProtein AggregationThermal Treatmenthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed and highpressurehomogenization) on dispersions also was assessed. Changes in protein solubility (water and 0.2 g KOH/100 g solution), apparent-reactive lysine content, urease and trypsin inhibitor activities, protein denaturation and FTIR spectra were studied. Glycosylation, aggregation and denaturation of storage and biologically active soy proteins were observed in different degree, being mainly promoted by the control of relative humidity and dispersibility of the sample.Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; ArgentinaFil: Palazolo, Gonzalo Gastón. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; ArgentinaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaTaylor2016-10info: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/11336/46861Ingrassia, Romina; Palazolo, Gonzalo Gastón; Risso, Patricia Hilda; Wagner, Jorge Ricardo; Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments; Taylor; International Journal Of Food Properties; 20; 10; 10-2016; 2358-23721094-2912CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2016.1238388info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1238388info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:40:35Zoai:ri.conicet.gov.ar:11336/46861instacron: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:34982025-09-29 10:40:35.633CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
title Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
spellingShingle Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
Ingrassia, Romina
Defatted Soy Flakes Flour
Denaturation
Homogenization
Glycosylation
Protein Aggregation
Thermal Treatment
title_short Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
title_full Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
title_fullStr Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
title_full_unstemmed Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
title_sort Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
dc.creator.none.fl_str_mv Ingrassia, Romina
Palazolo, Gonzalo Gastón
Risso, Patricia Hilda
Wagner, Jorge Ricardo
author Ingrassia, Romina
author_facet Ingrassia, Romina
Palazolo, Gonzalo Gastón
Risso, Patricia Hilda
Wagner, Jorge Ricardo
author_role author
author2 Palazolo, Gonzalo Gastón
Risso, Patricia Hilda
Wagner, Jorge Ricardo
author2_role author
author
author
dc.subject.none.fl_str_mv Defatted Soy Flakes Flour
Denaturation
Homogenization
Glycosylation
Protein Aggregation
Thermal Treatment
topic Defatted Soy Flakes Flour
Denaturation
Homogenization
Glycosylation
Protein Aggregation
Thermal Treatment
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed and highpressurehomogenization) on dispersions also was assessed. Changes in protein solubility (water and 0.2 g KOH/100 g solution), apparent-reactive lysine content, urease and trypsin inhibitor activities, protein denaturation and FTIR spectra were studied. Glycosylation, aggregation and denaturation of storage and biologically active soy proteins were observed in different degree, being mainly promoted by the control of relative humidity and dispersibility of the sample.
Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina
Fil: Palazolo, Gonzalo Gastón. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
description This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed and highpressurehomogenization) on dispersions also was assessed. Changes in protein solubility (water and 0.2 g KOH/100 g solution), apparent-reactive lysine content, urease and trypsin inhibitor activities, protein denaturation and FTIR spectra were studied. Glycosylation, aggregation and denaturation of storage and biologically active soy proteins were observed in different degree, being mainly promoted by the control of relative humidity and dispersibility of the sample.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
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/11336/46861
Ingrassia, Romina; Palazolo, Gonzalo Gastón; Risso, Patricia Hilda; Wagner, Jorge Ricardo; Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments; Taylor; International Journal Of Food Properties; 20; 10; 10-2016; 2358-2372
1094-2912
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46861
identifier_str_mv Ingrassia, Romina; Palazolo, Gonzalo Gastón; Risso, Patricia Hilda; Wagner, Jorge Ricardo; Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments; Taylor; International Journal Of Food Properties; 20; 10; 10-2016; 2358-2372
1094-2912
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2016.1238388
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1238388
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor
publisher.none.fl_str_mv Taylor
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 13.070432

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