Hydration properties of soybean protein isolates
- Autores
- Remondetto, Gabriel; Añón, María Cristina; González, Rolando José
- Año de publicación
- 2001
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and correlated. Treatments at temperatures higher than 80°C denatured US and 7S proteins, leading to exposure of'Hydrophobie groups, which produced insoluble aggregates either in water or in high ionic strength media. These isolates possessed high water imbibing capacities and gave rise to viscous dispersions. Significant correlations were obtained between hydration properties and the "m" coefficient as calculated by a power law equation relating viscosity with the protein concentration of the dispersion. This "m" coefficient also correlated with the denaturation enthalpy of the protein isolates. On the basis of these results, it might be suggested that the "m" coefficient - dependent of the hydrodynamic behaviour of the particles - was a good estimator of the degree of protein denaturation.
Facultad de Ciencias Exactas - Materia
-
Ciencias Exactas
hydration properties
protein isolates functional properties
soybean proteins - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc/3.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/36652
Ver los metadatos del registro completo
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Hydration properties of soybean protein isolatesRemondetto, GabrielAñón, María CristinaGonzález, Rolando JoséCiencias Exactashydration propertiesprotein isolates functional propertiessoybean proteinsHydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and correlated. Treatments at temperatures higher than 80°C denatured US and 7S proteins, leading to exposure of'Hydrophobie groups, which produced insoluble aggregates either in water or in high ionic strength media. These isolates possessed high water imbibing capacities and gave rise to viscous dispersions. Significant correlations were obtained between hydration properties and the "m" coefficient as calculated by a power law equation relating viscosity with the protein concentration of the dispersion. This "m" coefficient also correlated with the denaturation enthalpy of the protein isolates. On the basis of these results, it might be suggested that the "m" coefficient - dependent of the hydrodynamic behaviour of the particles - was a good estimator of the degree of protein denaturation.Facultad de Ciencias Exactas2001-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf425-431http://sedici.unlp.edu.ar/handle/10915/36652enginfo:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/pdf/babt/v44n4/a14v44n4.pdfinfo:eu-repo/semantics/altIdentifier/issn/1516-8913info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc/3.0/Creative Commons Attribution-NonCommercial 3.0 Unported (CC BY-NC 3.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T10:57:03Zoai:sedici.unlp.edu.ar:10915/36652Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 10:57:04.131SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Hydration properties of soybean protein isolates |
| title |
Hydration properties of soybean protein isolates |
| spellingShingle |
Hydration properties of soybean protein isolates Remondetto, Gabriel Ciencias Exactas hydration properties protein isolates functional properties soybean proteins |
| title_short |
Hydration properties of soybean protein isolates |
| title_full |
Hydration properties of soybean protein isolates |
| title_fullStr |
Hydration properties of soybean protein isolates |
| title_full_unstemmed |
Hydration properties of soybean protein isolates |
| title_sort |
Hydration properties of soybean protein isolates |
| dc.creator.none.fl_str_mv |
Remondetto, Gabriel Añón, María Cristina González, Rolando José |
| author |
Remondetto, Gabriel |
| author_facet |
Remondetto, Gabriel Añón, María Cristina González, Rolando José |
| author_role |
author |
| author2 |
Añón, María Cristina González, Rolando José |
| author2_role |
author author |
| dc.subject.none.fl_str_mv |
Ciencias Exactas hydration properties protein isolates functional properties soybean proteins |
| topic |
Ciencias Exactas hydration properties protein isolates functional properties soybean proteins |
| dc.description.none.fl_txt_mv |
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and correlated. Treatments at temperatures higher than 80°C denatured US and 7S proteins, leading to exposure of'Hydrophobie groups, which produced insoluble aggregates either in water or in high ionic strength media. These isolates possessed high water imbibing capacities and gave rise to viscous dispersions. Significant correlations were obtained between hydration properties and the "m" coefficient as calculated by a power law equation relating viscosity with the protein concentration of the dispersion. This "m" coefficient also correlated with the denaturation enthalpy of the protein isolates. On the basis of these results, it might be suggested that the "m" coefficient - dependent of the hydrodynamic behaviour of the particles - was a good estimator of the degree of protein denaturation. Facultad de Ciencias Exactas |
| description |
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and correlated. Treatments at temperatures higher than 80°C denatured US and 7S proteins, leading to exposure of'Hydrophobie groups, which produced insoluble aggregates either in water or in high ionic strength media. These isolates possessed high water imbibing capacities and gave rise to viscous dispersions. Significant correlations were obtained between hydration properties and the "m" coefficient as calculated by a power law equation relating viscosity with the protein concentration of the dispersion. This "m" coefficient also correlated with the denaturation enthalpy of the protein isolates. On the basis of these results, it might be suggested that the "m" coefficient - dependent of the hydrodynamic behaviour of the particles - was a good estimator of the degree of protein denaturation. |
| publishDate |
2001 |
| dc.date.none.fl_str_mv |
2001-12 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://sedici.unlp.edu.ar/handle/10915/36652 |
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http://sedici.unlp.edu.ar/handle/10915/36652 |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
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info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/pdf/babt/v44n4/a14v44n4.pdf info:eu-repo/semantics/altIdentifier/issn/1516-8913 |
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openAccess |
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http://creativecommons.org/licenses/by-nc/3.0/ Creative Commons Attribution-NonCommercial 3.0 Unported (CC BY-NC 3.0) |
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application/pdf 425-431 |
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