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; Añón, María Cristina; Speroni, Francisco
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. Industrial relevance: An analysis of the effect of the combination of high hydrostatic and thermal treatments on calcium-added soymilk is introduced in the present study. Some processing conditions were found to allow the obtention of a product with improved protein solubility and physical stability, and with inactivated trypsin inhibitors and lipoxygenase enzyme. This information could be beneficial considering the reduction of process time and energetic costs, because the assayed combination of thermal and high pressure treatments takes advantage of the instantaneous compression heating. Thus, the results provided in the present work could be useful to prepare an acceptable calcium-added soymilk.
Instituto de Tecnología de Alimentos
Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina
Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Añón, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área Bioquímica y Control de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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
Fuente: Innovative Food Science & Emerging Technologies 35 : 86-95 (June 2016)
Materia: Tecnología Alta Presión
Presión Hidrostática
Leche de Soja
Tratamiento Térmico
Inhibidores de Tripsina
Lipoxigenasa
Calcio
High Pressure Technology
Hydrostatic Pressure
Soy Milk
Heat Treatment
Trypsin Inhibitors
Lipoxygenase
Calcium
Nivel de accesibilidad: acceso restringido
Condiciones de uso
Repositorio
Institución: Instituto Nacional de Tecnología Agropecuaria
OAI Identificador: oai:localhost:20.500.12123/2386

Acceder

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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 MariaAñón, María CristinaSperoni, FranciscoTecnología Alta PresiónPresión HidrostáticaLeche de SojaTratamiento TérmicoInhibidores de TripsinaLipoxigenasaCalcioHigh Pressure TechnologyHydrostatic PressureSoy MilkHeat TreatmentTrypsin InhibitorsLipoxygenaseCalciumThe 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. Industrial relevance: An analysis of the effect of the combination of high hydrostatic and thermal treatments on calcium-added soymilk is introduced in the present study. Some processing conditions were found to allow the obtention of a product with improved protein solubility and physical stability, and with inactivated trypsin inhibitors and lipoxygenase enzyme. This information could be beneficial considering the reduction of process time and energetic costs, because the assayed combination of thermal and high pressure treatments takes advantage of the instantaneous compression heating. Thus, the results provided in the present work could be useful to prepare an acceptable calcium-added soymilk.Instituto de Tecnología de AlimentosFil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; ArgentinaFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Añón, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área Bioquímica y Control de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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; Argentina2018-05-14T13:40:05Z2018-05-14T13:40:05Z2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S1466856416300662http://hdl.handle.net/20.500.12123/23861466-8564https://doi.org/10.1016/j.ifset.2016.04.005Innovative Food Science & Emerging Technologies 35 : 86-95 (June 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:10Zoai:localhost:20.500.12123/2386instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:10.694INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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 Tecnología Alta Presión Presión Hidrostática Leche de Soja Tratamiento Térmico Inhibidores de Tripsina Lipoxigenasa Calcio High Pressure Technology Hydrostatic Pressure Soy Milk Heat Treatment Trypsin Inhibitors Lipoxygenase Calcium
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 Añón, María Cristina Speroni, Francisco
author	Manassero, Carlos Alberto
author_facet	Manassero, Carlos Alberto Vaudagna, Sergio Ramon Sancho, Ana Maria Añón, María Cristina Speroni, Francisco
author_role	author
author2	Vaudagna, Sergio Ramon Sancho, Ana Maria Añón, María Cristina Speroni, Francisco
author2_role	author author author author
dc.subject.none.fl_str_mv	Tecnología Alta Presión Presión Hidrostática Leche de Soja Tratamiento Térmico Inhibidores de Tripsina Lipoxigenasa Calcio High Pressure Technology Hydrostatic Pressure Soy Milk Heat Treatment Trypsin Inhibitors Lipoxygenase Calcium
topic	Tecnología Alta Presión Presión Hidrostática Leche de Soja Tratamiento Térmico Inhibidores de Tripsina Lipoxigenasa Calcio High Pressure Technology Hydrostatic Pressure Soy Milk Heat Treatment Trypsin Inhibitors Lipoxygenase Calcium
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. Industrial relevance: An analysis of the effect of the combination of high hydrostatic and thermal treatments on calcium-added soymilk is introduced in the present study. Some processing conditions were found to allow the obtention of a product with improved protein solubility and physical stability, and with inactivated trypsin inhibitors and lipoxygenase enzyme. This information could be beneficial considering the reduction of process time and energetic costs, because the assayed combination of thermal and high pressure treatments takes advantage of the instantaneous compression heating. Thus, the results provided in the present work could be useful to prepare an acceptable calcium-added soymilk. Instituto de Tecnología de Alimentos Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Añón, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área Bioquímica y Control de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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
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. Industrial relevance: An analysis of the effect of the combination of high hydrostatic and thermal treatments on calcium-added soymilk is introduced in the present study. Some processing conditions were found to allow the obtention of a product with improved protein solubility and physical stability, and with inactivated trypsin inhibitors and lipoxygenase enzyme. This information could be beneficial considering the reduction of process time and energetic costs, because the assayed combination of thermal and high pressure treatments takes advantage of the instantaneous compression heating. Thus, the results provided in the present work could be useful to prepare an acceptable calcium-added soymilk.
publishDate	2016
dc.date.none.fl_str_mv	2016-06 2018-05-14T13:40:05Z 2018-05-14T13:40:05Z
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	https://www.sciencedirect.com/science/article/pii/S1466856416300662 http://hdl.handle.net/20.500.12123/2386 1466-8564 https://doi.org/10.1016/j.ifset.2016.04.005
url	https://www.sciencedirect.com/science/article/pii/S1466856416300662 http://hdl.handle.net/20.500.12123/2386 https://doi.org/10.1016/j.ifset.2016.04.005
identifier_str_mv	1466-8564
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv	restrictedAccess
dc.format.none.fl_str_mv	application/pdf
dc.source.none.fl_str_mv	Innovative Food Science & Emerging Technologies 35 : 86-95 (June 2016) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str	INTA Digital (INTA)
collection	INTA Digital (INTA)
instname_str	Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv	INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv	tripaldi.nicolas@inta.gob.ar
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score	12.712165

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

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