Effect of high pressure on solubility and aggregability of calcium-added soybean proteins

Autores
Añon, Maria Cristina; De Lamballerie, M.; Speroni Aguirre, Francisco José
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of High Pressure (HP) on the solubility, aggregation and sedimentation of calcium-supplemented soybean proteins present in soybean protein isolate (SPI), and protein fractions enriched in β-conglycinin and glycinin were analyzed in this work. Calcium addition (up to 0.0075 mol/L) to soybean protein dispersions (1% w/v - pH 8.0) provoked the formation of insoluble aggregates with a very large size. HP treatments split those particles. The size of the HP-formed aggregates was a function of HP intensity, of calcium concentration and of protein composition of samples. 400 and 600 MPa improved the solubility of calcium-added soybean proteins in the three protein samples assayed. At certain calcium concentrations and HP levels, these soluble proteins were involved in the formation of macroaggregates. The velocity of sedimentation of insoluble proteins in calcium-enriched SPI dispersions decreased markedly after HP treatment. This work provides information that may be useful for the handling of complexes formed from soybean proteins and calcium, in order to obtain species with different characteristics regarding solubility and molecular weight. Industrial relevance: The knowledge provided by this work may promote the use of high pressure in the food industry. Indeed high pressure increases the solubility of calcium-added soybean proteins and, in the case of the insoluble ones, slows down their settling. These features may allow the incorporation of calcium-added soybean proteins to different kinds of enriched drinks. © 2012 Elsevier Ltd.
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: De Lamballerie, M.. Centre National de la Recherche Scientifique; Francia
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
Calcium Chloride
High Pressure
Protein Solubility
Soybean Proteins
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:11336/72420
Acceder
id CONICETDig_c0d8aa25171f6889e131b152194ee7d2
oai_identifier_str oai:ri.conicet.gov.ar:11336/72420
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of high pressure on solubility and aggregability of calcium-added soybean proteinsAñon, Maria CristinaDe Lamballerie, M.Speroni Aguirre, Francisco JoséCalcium ChlorideHigh PressureProtein SolubilitySoybean Proteinshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of High Pressure (HP) on the solubility, aggregation and sedimentation of calcium-supplemented soybean proteins present in soybean protein isolate (SPI), and protein fractions enriched in β-conglycinin and glycinin were analyzed in this work. Calcium addition (up to 0.0075 mol/L) to soybean protein dispersions (1% w/v - pH 8.0) provoked the formation of insoluble aggregates with a very large size. HP treatments split those particles. The size of the HP-formed aggregates was a function of HP intensity, of calcium concentration and of protein composition of samples. 400 and 600 MPa improved the solubility of calcium-added soybean proteins in the three protein samples assayed. At certain calcium concentrations and HP levels, these soluble proteins were involved in the formation of macroaggregates. The velocity of sedimentation of insoluble proteins in calcium-enriched SPI dispersions decreased markedly after HP treatment. This work provides information that may be useful for the handling of complexes formed from soybean proteins and calcium, in order to obtain species with different characteristics regarding solubility and molecular weight. Industrial relevance: The knowledge provided by this work may promote the use of high pressure in the food industry. Indeed high pressure increases the solubility of calcium-added soybean proteins and, in the case of the insoluble ones, slows down their settling. These features may allow the incorporation of calcium-added soybean proteins to different kinds of enriched drinks. © 2012 Elsevier Ltd.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; ArgentinaFil: De Lamballerie, M.. Centre National de la Recherche Scientifique; FranciaFil: 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; ArgentinaElsevier2012-10info: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/11336/72420Añon, Maria Cristina; De Lamballerie, M.; Speroni Aguirre, Francisco José; Effect of high pressure on solubility and aggregability of calcium-added soybean proteins; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 155-1621466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2012.05.006info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856412000756info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:43Zoai:ri.conicet.gov.ar:11336/72420instacron: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 09:34:43.746CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
title Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
spellingShingle Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
Añon, Maria Cristina
Calcium Chloride
High Pressure
Protein Solubility
Soybean Proteins
title_short Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
title_full Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
title_fullStr Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
title_full_unstemmed Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
title_sort Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
dc.creator.none.fl_str_mv Añon, Maria Cristina
De Lamballerie, M.
Speroni Aguirre, Francisco José
author Añon, Maria Cristina
author_facet Añon, Maria Cristina
De Lamballerie, M.
Speroni Aguirre, Francisco José
author_role author
author2 De Lamballerie, M.
Speroni Aguirre, Francisco José
author2_role author
author
dc.subject.none.fl_str_mv Calcium Chloride
High Pressure
Protein Solubility
Soybean Proteins
topic Calcium Chloride
High Pressure
Protein Solubility
Soybean 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 The effects of High Pressure (HP) on the solubility, aggregation and sedimentation of calcium-supplemented soybean proteins present in soybean protein isolate (SPI), and protein fractions enriched in β-conglycinin and glycinin were analyzed in this work. Calcium addition (up to 0.0075 mol/L) to soybean protein dispersions (1% w/v - pH 8.0) provoked the formation of insoluble aggregates with a very large size. HP treatments split those particles. The size of the HP-formed aggregates was a function of HP intensity, of calcium concentration and of protein composition of samples. 400 and 600 MPa improved the solubility of calcium-added soybean proteins in the three protein samples assayed. At certain calcium concentrations and HP levels, these soluble proteins were involved in the formation of macroaggregates. The velocity of sedimentation of insoluble proteins in calcium-enriched SPI dispersions decreased markedly after HP treatment. This work provides information that may be useful for the handling of complexes formed from soybean proteins and calcium, in order to obtain species with different characteristics regarding solubility and molecular weight. Industrial relevance: The knowledge provided by this work may promote the use of high pressure in the food industry. Indeed high pressure increases the solubility of calcium-added soybean proteins and, in the case of the insoluble ones, slows down their settling. These features may allow the incorporation of calcium-added soybean proteins to different kinds of enriched drinks. © 2012 Elsevier Ltd.
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: De Lamballerie, M.. Centre National de la Recherche Scientifique; Francia
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 effects of High Pressure (HP) on the solubility, aggregation and sedimentation of calcium-supplemented soybean proteins present in soybean protein isolate (SPI), and protein fractions enriched in β-conglycinin and glycinin were analyzed in this work. Calcium addition (up to 0.0075 mol/L) to soybean protein dispersions (1% w/v - pH 8.0) provoked the formation of insoluble aggregates with a very large size. HP treatments split those particles. The size of the HP-formed aggregates was a function of HP intensity, of calcium concentration and of protein composition of samples. 400 and 600 MPa improved the solubility of calcium-added soybean proteins in the three protein samples assayed. At certain calcium concentrations and HP levels, these soluble proteins were involved in the formation of macroaggregates. The velocity of sedimentation of insoluble proteins in calcium-enriched SPI dispersions decreased markedly after HP treatment. This work provides information that may be useful for the handling of complexes formed from soybean proteins and calcium, in order to obtain species with different characteristics regarding solubility and molecular weight. Industrial relevance: The knowledge provided by this work may promote the use of high pressure in the food industry. Indeed high pressure increases the solubility of calcium-added soybean proteins and, in the case of the insoluble ones, slows down their settling. These features may allow the incorporation of calcium-added soybean proteins to different kinds of enriched drinks. © 2012 Elsevier Ltd.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
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/11336/72420
Añon, Maria Cristina; De Lamballerie, M.; Speroni Aguirre, Francisco José; Effect of high pressure on solubility and aggregability of calcium-added soybean proteins; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 155-162
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/72420
identifier_str_mv Añon, Maria Cristina; De Lamballerie, M.; Speroni Aguirre, Francisco José; Effect of high pressure on solubility and aggregability of calcium-added soybean proteins; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 155-162
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.2012.05.006
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856412000756
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
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 13.070432

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