Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein

Autores
Speroni Aguirre, Francisco José; Jung, Stephany; De Lamballerie, Marie
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a β-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with low stiffness were formed after HP treatment, compared with untreated samples, and regardless of the sample type (SPI, 7SEF, 11SEF). In the presence of calcium, gel stiffness was increased after HP treatment of dispersions containing β-conglycinin (SPI and 7SEF), while the opposite effect was observed for 11SEF. In the presence of calcium, HP treatment promoted a greater contribution of hydrophobic interactions in SPI and 7SEF. In the dispersions containing β-conglycinin, these conditions also promoted the appearance of a heterogeneous distribution of molecular sizes, fromenormous aggregates to dissociated species. Our results suggest that, in the presence of calcium, HP treatment has an opposite effect on the ability of glycinin and β-conglycinin to participate in the formation of a 3-dimensional network upon heating.
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
Fil: Jung, Stephany. University of Iowa; Estados Unidos
Fil: De Lamballerie, Marie. Universite de Nantes; Francia
Materia
CALCIUM
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN
THERMAL GELATION
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:11336/131341
Acceder
id CONICETDig_da34488851a835c3402a2055c52eeaba
oai_identifier_str oai:ri.conicet.gov.ar:11336/131341
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean ProteinSperoni Aguirre, Francisco JoséJung, StephanyDe Lamballerie, MarieCALCIUMHIGH-PRESSURE TREATMENTSOYBEAN PROTEINTHERMAL GELATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a β-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with low stiffness were formed after HP treatment, compared with untreated samples, and regardless of the sample type (SPI, 7SEF, 11SEF). In the presence of calcium, gel stiffness was increased after HP treatment of dispersions containing β-conglycinin (SPI and 7SEF), while the opposite effect was observed for 11SEF. In the presence of calcium, HP treatment promoted a greater contribution of hydrophobic interactions in SPI and 7SEF. In the dispersions containing β-conglycinin, these conditions also promoted the appearance of a heterogeneous distribution of molecular sizes, fromenormous aggregates to dissociated species. Our results suggest that, in the presence of calcium, HP treatment has an opposite effect on the ability of glycinin and β-conglycinin to participate in the formation of a 3-dimensional network upon heating.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; ArgentinaFil: Jung, Stephany. University of Iowa; Estados UnidosFil: De Lamballerie, Marie. Universite de Nantes; FranciaWiley Blackwell Publishing, Inc2010-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/131341Speroni Aguirre, Francisco José; Jung, Stephany; De Lamballerie, Marie; Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein; Wiley Blackwell Publishing, Inc; Journal of Food Science; 75; 1; 1-2010; E30-E380022-11471750-3841CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2009.01390.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2009.01390.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:39:55Zoai:ri.conicet.gov.ar:11336/131341instacron: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:34982025-10-22 11:39:55.928CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
title Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
spellingShingle Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
Speroni Aguirre, Francisco José
CALCIUM
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN
THERMAL GELATION
title_short Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
title_full Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
title_fullStr Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
title_full_unstemmed Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
title_sort Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein
dc.creator.none.fl_str_mv Speroni Aguirre, Francisco José
Jung, Stephany
De Lamballerie, Marie
author Speroni Aguirre, Francisco José
author_facet Speroni Aguirre, Francisco José
Jung, Stephany
De Lamballerie, Marie
author_role author
author2 Jung, Stephany
De Lamballerie, Marie
author2_role author
author
dc.subject.none.fl_str_mv CALCIUM
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN
THERMAL GELATION
topic CALCIUM
HIGH-PRESSURE TREATMENT
SOYBEAN PROTEIN
THERMAL GELATION
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 effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a β-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with low stiffness were formed after HP treatment, compared with untreated samples, and regardless of the sample type (SPI, 7SEF, 11SEF). In the presence of calcium, gel stiffness was increased after HP treatment of dispersions containing β-conglycinin (SPI and 7SEF), while the opposite effect was observed for 11SEF. In the presence of calcium, HP treatment promoted a greater contribution of hydrophobic interactions in SPI and 7SEF. In the dispersions containing β-conglycinin, these conditions also promoted the appearance of a heterogeneous distribution of molecular sizes, fromenormous aggregates to dissociated species. Our results suggest that, in the presence of calcium, HP treatment has an opposite effect on the ability of glycinin and β-conglycinin to participate in the formation of a 3-dimensional network upon heating.
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
Fil: Jung, Stephany. University of Iowa; Estados Unidos
Fil: De Lamballerie, Marie. Universite de Nantes; Francia
description The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a β-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with low stiffness were formed after HP treatment, compared with untreated samples, and regardless of the sample type (SPI, 7SEF, 11SEF). In the presence of calcium, gel stiffness was increased after HP treatment of dispersions containing β-conglycinin (SPI and 7SEF), while the opposite effect was observed for 11SEF. In the presence of calcium, HP treatment promoted a greater contribution of hydrophobic interactions in SPI and 7SEF. In the dispersions containing β-conglycinin, these conditions also promoted the appearance of a heterogeneous distribution of molecular sizes, fromenormous aggregates to dissociated species. Our results suggest that, in the presence of calcium, HP treatment has an opposite effect on the ability of glycinin and β-conglycinin to participate in the formation of a 3-dimensional network upon heating.
publishDate 2010
dc.date.none.fl_str_mv 2010-01
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/11336/131341
Speroni Aguirre, Francisco José; Jung, Stephany; De Lamballerie, Marie; Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein; Wiley Blackwell Publishing, Inc; Journal of Food Science; 75; 1; 1-2010; E30-E38
0022-1147
1750-3841
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131341
identifier_str_mv Speroni Aguirre, Francisco José; Jung, Stephany; De Lamballerie, Marie; Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein; Wiley Blackwell Publishing, Inc; Journal of Food Science; 75; 1; 1-2010; E30-E38
0022-1147
1750-3841
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2009.01390.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2009.01390.x
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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 12.982451

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