Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-adde...

Autores
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añon, Maria Cristina; Speroni Aguirre, Francisco José
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol L− 1). Results showed that protein solubility was a function of CaCl2 concentration (p < 0.005), and that inactivation of trypsin inhibitors was a function of pressure level and temperature (p < 0.005). Lipoxygenase activity was fully inactivated in most of the conditions tested. Physical stability was improved by the combined treatments: depending on calcium concentration, either no settling was detected in a 5-day period or a less conspicuous phase separation was observed. Our results indicate that some combined thermal-high hydrostatic pressure treatments allow the preparation of calcium-enriched soymilks with improved physical stability without additives such as chelating agents, and acceptable in terms of full inactivation of trypsin inhibitors and lipoxygenase.
Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. 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: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología 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
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
Materia
High Hydrostatic Pressure
Calcium
Solubility
Soymilk
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:11336/45229
Acceder
id CONICETDig_b6a8902bf6ace4418c0d3c45f3457c60
oai_identifier_str oai:ri.conicet.gov.ar:11336/45229
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilkManassero, Carlos AlbertoVaudagna, Sergio RamonSancho, Ana MariaAñon, Maria CristinaSperoni Aguirre, Francisco JoséHigh Hydrostatic PressureCalciumSolubilitySoymilkhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol L− 1). Results showed that protein solubility was a function of CaCl2 concentration (p < 0.005), and that inactivation of trypsin inhibitors was a function of pressure level and temperature (p < 0.005). Lipoxygenase activity was fully inactivated in most of the conditions tested. Physical stability was improved by the combined treatments: depending on calcium concentration, either no settling was detected in a 5-day period or a less conspicuous phase separation was observed. Our results indicate that some combined thermal-high hydrostatic pressure treatments allow the preparation of calcium-enriched soymilks with improved physical stability without additives such as chelating agents, and acceptable in terms of full inactivation of trypsin inhibitors and lipoxygenase.Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. 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: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología 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; ArgentinaFil: 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; ArgentinaElsevier2016-06info: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/11336/45229Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añon, Maria Cristina; Speroni Aguirre, Francisco José; Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk; Elsevier; Innovative Food Science & Emerging Technologies; 35; 6-2016; 86-951466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.04.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300662info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:44:08Zoai:ri.conicet.gov.ar:11336/45229instacron: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:34982025-09-17 10:44:08.861CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
title Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
spellingShingle Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
Manassero, Carlos Alberto
High Hydrostatic Pressure
Calcium
Solubility
Soymilk
title_short Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
title_full Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
title_fullStr Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
title_full_unstemmed Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
title_sort Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
dc.creator.none.fl_str_mv Manassero, Carlos Alberto
Vaudagna, Sergio Ramon
Sancho, Ana Maria
Añon, Maria Cristina
Speroni Aguirre, Francisco José
author Manassero, Carlos Alberto
author_facet Manassero, Carlos Alberto
Vaudagna, Sergio Ramon
Sancho, Ana Maria
Añon, Maria Cristina
Speroni Aguirre, Francisco José
author_role author
author2 Vaudagna, Sergio Ramon
Sancho, Ana Maria
Añon, Maria Cristina
Speroni Aguirre, Francisco José
author2_role author
author
author
author
dc.subject.none.fl_str_mv High Hydrostatic Pressure
Calcium
Solubility
Soymilk
topic High Hydrostatic Pressure
Calcium
Solubility
Soymilk
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 objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol L− 1). Results showed that protein solubility was a function of CaCl2 concentration (p < 0.005), and that inactivation of trypsin inhibitors was a function of pressure level and temperature (p < 0.005). Lipoxygenase activity was fully inactivated in most of the conditions tested. Physical stability was improved by the combined treatments: depending on calcium concentration, either no settling was detected in a 5-day period or a less conspicuous phase separation was observed. Our results indicate that some combined thermal-high hydrostatic pressure treatments allow the preparation of calcium-enriched soymilks with improved physical stability without additives such as chelating agents, and acceptable in terms of full inactivation of trypsin inhibitors and lipoxygenase.
Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. 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: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología 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
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
description The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol L− 1). Results showed that protein solubility was a function of CaCl2 concentration (p < 0.005), and that inactivation of trypsin inhibitors was a function of pressure level and temperature (p < 0.005). Lipoxygenase activity was fully inactivated in most of the conditions tested. Physical stability was improved by the combined treatments: depending on calcium concentration, either no settling was detected in a 5-day period or a less conspicuous phase separation was observed. Our results indicate that some combined thermal-high hydrostatic pressure treatments allow the preparation of calcium-enriched soymilks with improved physical stability without additives such as chelating agents, and acceptable in terms of full inactivation of trypsin inhibitors and lipoxygenase.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
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/11336/45229
Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añon, Maria Cristina; Speroni Aguirre, Francisco José; Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk; Elsevier; Innovative Food Science & Emerging Technologies; 35; 6-2016; 86-95
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/45229
identifier_str_mv Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añon, Maria Cristina; Speroni Aguirre, Francisco José; Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk; Elsevier; Innovative Food Science & Emerging Technologies; 35; 6-2016; 86-95
1466-8564
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.04.005
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300662
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
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 13.001348

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