High intensity ultrasound application on rheological properties effects of native soy protein isolate

Autores
Sullca Grimaldez, Lourdes; Martínez, Karina Dafne
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS.
Fil: Sullca Grimaldez, Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
SOY PROTEIN
HIGH INTENSITY ULTRASOUND
NANOTECHNOLOGY
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:11336/59772
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59772
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High intensity ultrasound application on rheological properties effects of native soy protein isolateSullca Grimaldez, LourdesMartínez, Karina DafneSOY PROTEINHIGH INTENSITY ULTRASOUNDNANOTECHNOLOGYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS.Fil: Sullca Grimaldez, Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaBiointerface Research in Applied Chemistry2017-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59772Sullca Grimaldez, Lourdes ; Martínez, Karina Dafne; High intensity ultrasound application on rheological properties effects of native soy protein isolate; Biointerface Research in Applied Chemistry; Biointerface Research in Applied Chemistry; 7; 1; 2-2017; 1959-19622069-5837CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://biointerfaceresearch.com/?page_id=1885info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:35:48Zoai:ri.conicet.gov.ar:11336/59772instacron: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 09:35:48.299CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High intensity ultrasound application on rheological properties effects of native soy protein isolate
title High intensity ultrasound application on rheological properties effects of native soy protein isolate
spellingShingle High intensity ultrasound application on rheological properties effects of native soy protein isolate
Sullca Grimaldez, Lourdes
SOY PROTEIN
HIGH INTENSITY ULTRASOUND
NANOTECHNOLOGY
title_short High intensity ultrasound application on rheological properties effects of native soy protein isolate
title_full High intensity ultrasound application on rheological properties effects of native soy protein isolate
title_fullStr High intensity ultrasound application on rheological properties effects of native soy protein isolate
title_full_unstemmed High intensity ultrasound application on rheological properties effects of native soy protein isolate
title_sort High intensity ultrasound application on rheological properties effects of native soy protein isolate
dc.creator.none.fl_str_mv Sullca Grimaldez, Lourdes
Martínez, Karina Dafne
author Sullca Grimaldez, Lourdes
author_facet Sullca Grimaldez, Lourdes
Martínez, Karina Dafne
author_role author
author2 Martínez, Karina Dafne
author2_role author
dc.subject.none.fl_str_mv SOY PROTEIN
HIGH INTENSITY ULTRASOUND
NANOTECHNOLOGY
topic SOY PROTEIN
HIGH INTENSITY ULTRASOUND
NANOTECHNOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS.
Fil: Sullca Grimaldez, Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS.
publishDate 2017
dc.date.none.fl_str_mv 2017-02
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/11336/59772
Sullca Grimaldez, Lourdes ; Martínez, Karina Dafne; High intensity ultrasound application on rheological properties effects of native soy protein isolate; Biointerface Research in Applied Chemistry; Biointerface Research in Applied Chemistry; 7; 1; 2-2017; 1959-1962
2069-5837
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59772
identifier_str_mv Sullca Grimaldez, Lourdes ; Martínez, Karina Dafne; High intensity ultrasound application on rheological properties effects of native soy protein isolate; Biointerface Research in Applied Chemistry; Biointerface Research in Applied Chemistry; 7; 1; 2-2017; 1959-1962
2069-5837
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://biointerfaceresearch.com/?page_id=1885
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
dc.publisher.none.fl_str_mv Biointerface Research in Applied Chemistry
publisher.none.fl_str_mv Biointerface Research in Applied Chemistry
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
_version_ 1844613118263558144
score 13.070432

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