Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels

Fiora, F.A.; Pilosof, Ana M.R.; Bartholomai, G.B.

doi:10.1111/j.1365-2621.1990.tb06035.x

Cited by 17 publications

(10 citation statements)

References 17 publications

(6 reference statements)

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“…3). The moisture loss can contribute to a certain extend to the textural changes of tofu seen in Table 2 and 3 (Fiora et al 1990). However, it was possible that textural changes during thermal processing were attributed partly by the disulfide bonds that were formed during heating.…”

Section: Glucono-6-lactonementioning

confidence: 99%

EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFU

Hui

Easa

Ismail

2000

J Food Processing Preservation

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Effects of three thermal treatments; boiling at 100C and retorting at 110 and 121C, on texture of soy protein isolate tofu were studied for a range of heating times. Retorted tofu showed a shrinkage of 18–25% of its original size and a loss of 6–12% of its original moisture. Tofu processed at high temperatures and long heating times developed higher values of texture profile parameters than tofu processed at lower temperature and shorter heating times. the thermal treatment of tofu at elevated conditions also caused an increase in sensory hardness and a decrease in moistness and overall acceptability of the tofu. the increase in texture profile values appeared to be mirrored by a decrease in protein solubility in 1% sodium dodecyl sulfate solvent and a reduction in moisture content of the tofu. the formation of disulfides linkages at elevated temperatures and during heating at 100C stabilized protein aggregates that were initially formed by hydrophobic interactions. Formation of the disulfides and shrinkage of tofu as a result of moisture loss were suggested as the major reason for decreased sensory values of thermally processed soy protein isolate tofu.

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Section: Glucono-6-lactonementioning

confidence: 99%

EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFU

Hui

Easa

Ismail

2000

J Food Processing Preservation

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“…This may indicate that the protein dissociation and unfolding caused by acetylation might expose more hydrophilic groups than hydrophobic groups, thereby increasing the hydrophilic binding sides. Water absorption capacity could also be affected by water physically entrapped within unfolded proteins and by different degrees of denaturation (Fiora et al, 1990).…”

Section: Water Absorption Capacitymentioning

confidence: 99%

Functional Properties of Acetylated Chickpea Proteins

Liu

Hung

1998

Journal of Food Science

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Functional properties were investigated on chickpea proteins acetylated at 6 and 49% of the -amino groups of lysine. In water and in 0.25M NaCl solutions, acetylated chickpea proteins (ACP) were more soluble at high pH (pHϾ8), but less soluble at low pH (pH 2-7), than native chickpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25-0.75M CaCl 2 solutions. Acetylation increased the water and oil absorption capacity of ACP. ACP also had higher emulsion capacity than that of NCP, but acetylation made emulsions of chickpea protein dispersions less stable.These improvements were attributed to the conformational changes in the protein molecules. The related changes in functionality are affected by the extent of acetylation. Extensive acetylation increased hydrophobicity of glycinin while moderately acetylated glycinin showed low hydrophobicity (Kim and Rhee, 1989). The viscosity of field bean and fat absorption of winged bean were related to the degree of acetylation (Schmidt and Schmandke, 1987, Narayana andNarasinga Rao, 1984). Barman et al. (1977) showed that the effect of acetylation could be predicted and the functional properties of soy protein could be altered by varying degrees of acetylation. Thus, acetylation provides a means of improving the functionality of chickpea proteins and may enable further understanding of their behavior in food systems. Our objective was to investigate the effects of acetylation on the functional properties of chickpea proteins.

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“…FIORA et al [17] observaram a existência de corre- [17] observaram a existência de correlação positiva da dureza e fraturabilidade do gel com a capacidade de absorção e retenção de água. Concluíram, no entanto, que embora o mecanismo de geleificação possa estar baseado na imobilização de água por adsorção, deve existir, adicionalmente, a formação de uma rede tridimensional através da desnaturação de proteínas e formação de ligações cruzadas.…”

Section: -Geleificação: Parâmetro De Texturaunclassified

Propriedades funcionais (tecnológicas) da parede celular de leveduras da fermentação alcoólica e das frações glicana, manana e glicoproteína

Chaud¹,

Sgarbieri²

2006

Ciênc. Tecnol. Aliment.

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A funcionalidade de um ingrediente está relacionada com suas características físico-químicas mais relevantes que exercem grande influência nos processos de elaboração, estocagem, qualidade e aceitação de um alimento [9]. Na área de alimentos, muitos polissacarídeos de origem microbiana têm sido largamente utilizados como espessantes, devido à sua viscosidade em sistema aquoso. Outra aplicação de grande interesse é a sua utilização RESUMOForam objetivos do presente trabalho o fracionamento, a caracterização química e o estudo das propriedades funcionais (tecnológicas) da fração parede celular (PC) de leveduras da fermentação alcóolica e das subfrações glicana, manana e glicoproteína. O fracionamento foi realizado por processos físico-químicos de extração, centrifugação e secagem em spray dryer, a caracterização química pela determinação da composição centesimal e as propriedades funcionais pelo uso de técnicas apropriadas. Os componentes predominantes da parede celular (PC) foram proteína (19%) e fibra solúvel (74%), da fração glicoproteina, foram as proteínas (35,5%) e fibra solúvel (56%), nas frações manana (M) e glicana solúvel (GS) predominaram as fibras solúveis (~70%) e na fração glicana insolúvel (GI), as fibras insolúveis (70,7%). A solubilidade das várias frações em meio aquoso não mostrou dependência do pH e variou entre 40% e 100%. A fração que apresentou maior capacidade de retenção de água (CRA) foi a glicana solúvel (14,4 g H 2 O/g de amostra) e os maiores índices de solubilidade em água (ISA) foram os das frações glicoproteina (83,8%) e manana (60%). As frações glicana (GS e GI) apresentaram boas propriedades de geleificação nas concentrações de 12 e 14% de sólidos solúveis. As frações glicoproteína, manana e glicana solúvel apresentaram excelente capacidade de emulsificação (1.500 a 2.000 mL óleo/g amostra) e as emulsões de glicoproteína e glicana solúvel foram as mais estáveis. Adição de igual concentração (0,2%) de ovalbumina aumentou significativamente o poder de emulsificação das frações PC e GS e contribuiu para a estabilidade das emulsões da manana e da glicoproteína (M e GP). Palavras-chaves: propriedades funcionais, parede celular, levedura, glicoproteína, manana, glicana. SUMMARY FUNCTIONAL (TECHNOLOGICAL) PROPERTIES OF YEAST CELLULAR WALL OF ALCOHOLIC FERMENTATION AND ITS GLYCAN, MANNAN, AND GLYCOPROTEIN FRACTIONS.The objectives of the present work were the fractionation, the chemical characterization and the study of functional (technological) properties of the cell wall (CW) of yeast from alcohol fermentation and the subfractions glycan, mannan and glycoprotein. Fractionation was realized by the physico-chemical processes of extraction, centrifugation and spray drying; chemical characterization, by determination of centesimal composition and the functional properties through wellknown techniques. In the cellular wall (CW), predominated protein (19%) and soluble fiber (74%). Glycoprotein presented 35.5% protein and 56% soluble fiber. In the mannnan (M) and soluble glycan (SG), the solu...

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Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels

Cited by 17 publications

References 17 publications

EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFU

EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFU

Functional Properties of Acetylated Chickpea Proteins

Propriedades funcionais (tecnológicas) da parede celular de leveduras da fermentação alcoólica e das frações glicana, manana e glicoproteína

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