Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

Autores
Ventureira, Jorge Luis; Martinez, Estela Nora; Añon, Maria Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the proteins were subjected to an acid treatment followed by neutralization. The native and treated proteins, amaranth (A and TA), soybean (S and TS) and the 1:1 mixture (M and TM) were studied. The structural characteristics and surface tension and foaming properties of the proteins were analyzed.The acid-neutralization treatment caused structural modifications on all the proteins. The soybean proteins suffered some conformational changes and dissociation whereas the amaranth proteins were partially hydrolyzed by an endogenous aspartic protease, activated at acid pH. M showed the equivalent presence of S and A proteins, but TM, presented characteristics more similar to the TA proteins suggesting that the amaranth protease acted on the soybean proteins.The acid treatment did not modify the S tensioactivity while TA and TM increased their tensioactivity compared to A and M. Amaranth proteins showed to be faster and more efficient than S in decreasing the surface tension, and present the higher velocity of foam formation. The acid treatment improved the foam formation capacity of all samples. Foam stabilization was also enhanced by the acid treatment, though in this case S proteins were better foam stabilizers than A. Although M showed an intermediate behavior between S and A, the TM showed a foam stability nearer the TS.The mixture of amaranth and soybean proteins subjected to acid treatment make up an ingredient with improved surface and foam properties compared with its non treated components.
Fil: Ventureira, Jorge Luis. 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: Martinez, Estela Nora. 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: 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
Materia
Acid-Neutralization Treatment
Amaranth Protein
Foaming Properties
Soy Proteins
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:11336/82921
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/82921
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of acid treatment on structural and foaming properties of soy amaranth protein mixturesVentureira, Jorge LuisMartinez, Estela NoraAñon, Maria CristinaAcid-Neutralization TreatmentAmaranth ProteinFoaming PropertiesSoy Proteinshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the proteins were subjected to an acid treatment followed by neutralization. The native and treated proteins, amaranth (A and TA), soybean (S and TS) and the 1:1 mixture (M and TM) were studied. The structural characteristics and surface tension and foaming properties of the proteins were analyzed.The acid-neutralization treatment caused structural modifications on all the proteins. The soybean proteins suffered some conformational changes and dissociation whereas the amaranth proteins were partially hydrolyzed by an endogenous aspartic protease, activated at acid pH. M showed the equivalent presence of S and A proteins, but TM, presented characteristics more similar to the TA proteins suggesting that the amaranth protease acted on the soybean proteins.The acid treatment did not modify the S tensioactivity while TA and TM increased their tensioactivity compared to A and M. Amaranth proteins showed to be faster and more efficient than S in decreasing the surface tension, and present the higher velocity of foam formation. The acid treatment improved the foam formation capacity of all samples. Foam stabilization was also enhanced by the acid treatment, though in this case S proteins were better foam stabilizers than A. Although M showed an intermediate behavior between S and A, the TM showed a foam stability nearer the TS.The mixture of amaranth and soybean proteins subjected to acid treatment make up an ingredient with improved surface and foam properties compared with its non treated components.Fil: Ventureira, Jorge Luis. 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: Martinez, Estela Nora. 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: 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; ArgentinaElsevier2012-12info: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/11336/82921Ventureira, Jorge Luis; Martinez, Estela Nora; Añon, Maria Cristina; Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures; Elsevier; Food Hydrocolloids; 29; 2; 12-2012; 272-2790268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X12000732info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.03.013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:19Zoai:ri.conicet.gov.ar:11336/82921instacron: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 10:00:19.567CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
title Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
spellingShingle Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
Ventureira, Jorge Luis
Acid-Neutralization Treatment
Amaranth Protein
Foaming Properties
Soy Proteins
title_short Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
title_full Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
title_fullStr Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
title_full_unstemmed Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
title_sort Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
dc.creator.none.fl_str_mv Ventureira, Jorge Luis
Martinez, Estela Nora
Añon, Maria Cristina
author Ventureira, Jorge Luis
author_facet Ventureira, Jorge Luis
Martinez, Estela Nora
Añon, Maria Cristina
author_role author
author2 Martinez, Estela Nora
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv Acid-Neutralization Treatment
Amaranth Protein
Foaming Properties
Soy Proteins
topic Acid-Neutralization Treatment
Amaranth Protein
Foaming Properties
Soy Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the proteins were subjected to an acid treatment followed by neutralization. The native and treated proteins, amaranth (A and TA), soybean (S and TS) and the 1:1 mixture (M and TM) were studied. The structural characteristics and surface tension and foaming properties of the proteins were analyzed.The acid-neutralization treatment caused structural modifications on all the proteins. The soybean proteins suffered some conformational changes and dissociation whereas the amaranth proteins were partially hydrolyzed by an endogenous aspartic protease, activated at acid pH. M showed the equivalent presence of S and A proteins, but TM, presented characteristics more similar to the TA proteins suggesting that the amaranth protease acted on the soybean proteins.The acid treatment did not modify the S tensioactivity while TA and TM increased their tensioactivity compared to A and M. Amaranth proteins showed to be faster and more efficient than S in decreasing the surface tension, and present the higher velocity of foam formation. The acid treatment improved the foam formation capacity of all samples. Foam stabilization was also enhanced by the acid treatment, though in this case S proteins were better foam stabilizers than A. Although M showed an intermediate behavior between S and A, the TM showed a foam stability nearer the TS.The mixture of amaranth and soybean proteins subjected to acid treatment make up an ingredient with improved surface and foam properties compared with its non treated components.
Fil: Ventureira, Jorge Luis. 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: Martinez, Estela Nora. 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: 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
description To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the proteins were subjected to an acid treatment followed by neutralization. The native and treated proteins, amaranth (A and TA), soybean (S and TS) and the 1:1 mixture (M and TM) were studied. The structural characteristics and surface tension and foaming properties of the proteins were analyzed.The acid-neutralization treatment caused structural modifications on all the proteins. The soybean proteins suffered some conformational changes and dissociation whereas the amaranth proteins were partially hydrolyzed by an endogenous aspartic protease, activated at acid pH. M showed the equivalent presence of S and A proteins, but TM, presented characteristics more similar to the TA proteins suggesting that the amaranth protease acted on the soybean proteins.The acid treatment did not modify the S tensioactivity while TA and TM increased their tensioactivity compared to A and M. Amaranth proteins showed to be faster and more efficient than S in decreasing the surface tension, and present the higher velocity of foam formation. The acid treatment improved the foam formation capacity of all samples. Foam stabilization was also enhanced by the acid treatment, though in this case S proteins were better foam stabilizers than A. Although M showed an intermediate behavior between S and A, the TM showed a foam stability nearer the TS.The mixture of amaranth and soybean proteins subjected to acid treatment make up an ingredient with improved surface and foam properties compared with its non treated components.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
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/11336/82921
Ventureira, Jorge Luis; Martinez, Estela Nora; Añon, Maria Cristina; Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures; Elsevier; Food Hydrocolloids; 29; 2; 12-2012; 272-279
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/82921
identifier_str_mv Ventureira, Jorge Luis; Martinez, Estela Nora; Añon, Maria Cristina; Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures; Elsevier; Food Hydrocolloids; 29; 2; 12-2012; 272-279
0268-005X
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/S0268005X12000732
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.03.013
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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