Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement

Autores
Manassero, Carlos Alberto; David-Briand, Elisabeth; Vaudagna, Sergio Ramon; Anton, Marc; Speroni Aguirre, Francisco
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
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:10915/138155
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/138155
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability ImprovementManassero, Carlos AlbertoDavid-Briand, ElisabethVaudagna, Sergio RamonAnton, MarcSperoni Aguirre, FranciscoCiencias ExactasProtein solubilityTurbidityParticle size distributionSurface pressure isothermsCalcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1125-1138http://sedici.unlp.edu.ar/handle/10915/138155enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2084-7info:eu-repo/semantics/reference/hdl/10915/140450info: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:UNLP2025-11-26T10:10:04Zoai:sedici.unlp.edu.ar:10915/138155Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-11-26 10:10:04.976SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
spellingShingle Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
Manassero, Carlos Alberto
Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
title_short Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_full Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_fullStr Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_full_unstemmed Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
title_sort Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 1: Colloidal Stability Improvement
dc.creator.none.fl_str_mv Manassero, Carlos Alberto
David-Briand, Elisabeth
Vaudagna, Sergio Ramon
Anton, Marc
Speroni Aguirre, Francisco
author Manassero, Carlos Alberto
author_facet Manassero, Carlos Alberto
David-Briand, Elisabeth
Vaudagna, Sergio Ramon
Anton, Marc
Speroni Aguirre, Francisco
author_role author
author2 David-Briand, Elisabeth
Vaudagna, Sergio Ramon
Anton, Marc
Speroni Aguirre, Francisco
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
topic Ciencias Exactas
Protein solubility
Turbidity
Particle size distribution
Surface pressure isotherms
dc.description.none.fl_txt_mv Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment.
publishDate 2018
dc.date.none.fl_str_mv 2018
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/10915/138155
url http://sedici.unlp.edu.ar/handle/10915/138155
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2084-7
info:eu-repo/semantics/reference/hdl/10915/140450
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
1125-1138
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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