Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation

Autores
Piccini, Lucía; Scilingo, Adriana Alicia; Speroni, Francisco
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that the glycinin solubility is more affected by calcium than that of β-conglycinin, glycinin could remain in dispersion in the presence of calcium when denatured by HHPT (calcium added before or after treatment), but not when denatured by TT or without denaturing treatment. Thus, polypeptide composition of soluble aggregates depended on type of treatment. Colloidal stability and molecular weight of soluble aggregates depended on the order of application of calcium and denaturing treatment: when calcium was present during either HHPT or TT, the dispersions had higher stability and higher proportion of soluble aggregates with high molecular weight than when calcium was added after treatments. After freeze drying and re-dispersing at higher protein content (10% w/w) calcium-added dispersions subjected to HHPT formed cold-set gels that were transparent and exhibited excellent water holding capacity. Our results provide the basis for the development of ready-to-use functional ingredients.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/142074
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/142074
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set GelationPiccini, LucíaScilingo, Adriana AliciaSperoni, FranciscoCiencias ExactasSoybean proteinsCalcium additionFunctional foodsHigh hydrostatic pressureCold-set gelationReconstituted dispersionsThe effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that the glycinin solubility is more affected by calcium than that of β-conglycinin, glycinin could remain in dispersion in the presence of calcium when denatured by HHPT (calcium added before or after treatment), but not when denatured by TT or without denaturing treatment. Thus, polypeptide composition of soluble aggregates depended on type of treatment. Colloidal stability and molecular weight of soluble aggregates depended on the order of application of calcium and denaturing treatment: when calcium was present during either HHPT or TT, the dispersions had higher stability and higher proportion of soluble aggregates with high molecular weight than when calcium was added after treatments. After freeze drying and re-dispersing at higher protein content (10% w/w) calcium-added dispersions subjected to HHPT formed cold-set gels that were transparent and exhibited excellent water holding capacity. Our results provide the basis for the development of ready-to-use functional ingredients.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2018-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf69-79http://sedici.unlp.edu.ar/handle/10915/142074enginfo:eu-repo/semantics/altIdentifier/issn/1557-1858info:eu-repo/semantics/altIdentifier/issn/1557-1866info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-018-9558-zinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-10T12:34:48Zoai:sedici.unlp.edu.ar:10915/142074Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-10 12:34:48.219SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
spellingShingle Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
Piccini, Lucía
Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
title_short Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_full Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_fullStr Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_full_unstemmed Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
title_sort Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins : Protein Solubility, Colloidal Stability and Cold-set Gelation
dc.creator.none.fl_str_mv Piccini, Lucía
Scilingo, Adriana Alicia
Speroni, Francisco
author Piccini, Lucía
author_facet Piccini, Lucía
Scilingo, Adriana Alicia
Speroni, Francisco
author_role author
author2 Scilingo, Adriana Alicia
Speroni, Francisco
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
topic Ciencias Exactas
Soybean proteins
Calcium addition
Functional foods
High hydrostatic pressure
Cold-set gelation
Reconstituted dispersions
dc.description.none.fl_txt_mv The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that the glycinin solubility is more affected by calcium than that of β-conglycinin, glycinin could remain in dispersion in the presence of calcium when denatured by HHPT (calcium added before or after treatment), but not when denatured by TT or without denaturing treatment. Thus, polypeptide composition of soluble aggregates depended on type of treatment. Colloidal stability and molecular weight of soluble aggregates depended on the order of application of calcium and denaturing treatment: when calcium was present during either HHPT or TT, the dispersions had higher stability and higher proportion of soluble aggregates with high molecular weight than when calcium was added after treatments. After freeze drying and re-dispersing at higher protein content (10% w/w) calcium-added dispersions subjected to HHPT formed cold-set gels that were transparent and exhibited excellent water holding capacity. Our results provide the basis for the development of ready-to-use functional ingredients.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that the glycinin solubility is more affected by calcium than that of β-conglycinin, glycinin could remain in dispersion in the presence of calcium when denatured by HHPT (calcium added before or after treatment), but not when denatured by TT or without denaturing treatment. Thus, polypeptide composition of soluble aggregates depended on type of treatment. Colloidal stability and molecular weight of soluble aggregates depended on the order of application of calcium and denaturing treatment: when calcium was present during either HHPT or TT, the dispersions had higher stability and higher proportion of soluble aggregates with high molecular weight than when calcium was added after treatments. After freeze drying and re-dispersing at higher protein content (10% w/w) calcium-added dispersions subjected to HHPT formed cold-set gels that were transparent and exhibited excellent water holding capacity. Our results provide the basis for the development of ready-to-use functional ingredients.
publishDate 2018
dc.date.none.fl_str_mv 2018-11-01
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
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/142074
url http://sedici.unlp.edu.ar/handle/10915/142074
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1557-1858
info:eu-repo/semantics/altIdentifier/issn/1557-1866
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-018-9558-z
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
69-79
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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