β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
- Autores
- Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; Anton, Marc
- Año de publicación
- 2011
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20-60 ºC) and high pressure (0.1-600 MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400 MPa and at 60 ºC, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400 MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatments
Fil: Puppo, Maria Cecilia. 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: Beaumal, Valérie. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; 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
Fil: De Lamballerie, M.. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; Francia
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: Anton, Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; Francia - Materia
-
β-Conglycinin
Glycinin
Temperature-high-pressure treatment
Emulsifying properties
Emulsion rheology - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/109709
Ver los metadatos del registro completo
id |
CONICETDig_f50bd8fcfbaac4e27a1fc4a211b19a4e |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/109709 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatmentPuppo, Maria CeciliaBeaumal, ValérieSperoni Aguirre, Francisco JoséDe Lamballerie, M.Añon, Maria CristinaAnton, Marcβ-ConglycininGlycininTemperature-high-pressure treatmentEmulsifying propertiesEmulsion rheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20-60 ºC) and high pressure (0.1-600 MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400 MPa and at 60 ºC, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400 MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatmentsFil: Puppo, Maria Cecilia. 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: Beaumal, Valérie. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; 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; ArgentinaFil: De Lamballerie, M.. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; FranciaFil: 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: Anton, Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; FranciaElsevier2011-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109709Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; et al.; β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 389-3970268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X10001438info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:50:45Zoai:ri.conicet.gov.ar:11336/109709instacron: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 09:50:45.306CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
title |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
spellingShingle |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment Puppo, Maria Cecilia β-Conglycinin Glycinin Temperature-high-pressure treatment Emulsifying properties Emulsion rheology |
title_short |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
title_full |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
title_fullStr |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
title_full_unstemmed |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
title_sort |
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment |
dc.creator.none.fl_str_mv |
Puppo, Maria Cecilia Beaumal, Valérie Speroni Aguirre, Francisco José De Lamballerie, M. Añon, Maria Cristina Anton, Marc |
author |
Puppo, Maria Cecilia |
author_facet |
Puppo, Maria Cecilia Beaumal, Valérie Speroni Aguirre, Francisco José De Lamballerie, M. Añon, Maria Cristina Anton, Marc |
author_role |
author |
author2 |
Beaumal, Valérie Speroni Aguirre, Francisco José De Lamballerie, M. Añon, Maria Cristina Anton, Marc |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
β-Conglycinin Glycinin Temperature-high-pressure treatment Emulsifying properties Emulsion rheology |
topic |
β-Conglycinin Glycinin Temperature-high-pressure treatment Emulsifying properties Emulsion rheology |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20-60 ºC) and high pressure (0.1-600 MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400 MPa and at 60 ºC, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400 MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatments Fil: Puppo, Maria Cecilia. 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: Beaumal, Valérie. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; 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 Fil: De Lamballerie, M.. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; Francia 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: Anton, Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; Francia |
description |
Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20-60 ºC) and high pressure (0.1-600 MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400 MPa and at 60 ºC, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400 MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatments |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-05 |
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/11336/109709 Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; et al.; β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 389-397 0268-005X 1873-7137 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/109709 |
identifier_str_mv |
Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; et al.; β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 389-397 0268-005X 1873-7137 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/abs/pii/S0268005X10001438 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.005 |
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 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 |
_version_ |
1844613564180987904 |
score |
13.070432 |