Solubilidade de nitrogênio, dispersibilidade de proteína e propriedades emulsificantes dos extratos hidrossolúveis desidratados de arroz e soja

Wang, Sin H.; Fernandes, Simone Miranda; Cabral, Lair C.

doi:10.1590/s0101-20612000000100003

Cited by 6 publications

(6 citation statements)

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“…The ES value was even higher when cassava starch, isolated soy protein and tripolyphosphate were added, which suggests that soy protein acts synergistically as an emulsifier. This improves the final product's ES, as previously observed by Wang et al (2000). Barbut et al (2008).…”

Section: Discussionsupporting

confidence: 78%

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

Kissel

Soares

Rossa

et al. 2009

Braz. arch. biol. technol.

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Section: Discussionsupporting

confidence: 78%

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

Kissel

Soares

Rossa

et al. 2009

Braz. arch. biol. technol.

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“…The ES value was even higher when added starch and isolated soy protein, which suggests that soy protein acts synergistically as an emulsifier. This improves the final product's ES, as previously observed by Wang et al (2000). Kissel et al (2009) observed similar results.…”

Section: Discussionsupporting

confidence: 86%

The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria

Hasan¹

2012

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The aim of this work was to evaluate the influence of chicken transport time and lair before slaughtering on the quality of locally meat and luncheon. One hundred and fifty chickens were tested and submitted to thirteen-hour preslaughter fasting periods in average. Deboned breast meat submitted to the following analysis: pH, drip loss (DL), water holding capacity (WHC) and emulsion stability (ES). The results show that 20% of meat considered as pale, soft and exudative (PSE) and the luncheon prepared with local meat have good properties.

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“…A capacidade que as proteínas possuem para desempenhar certas funções em determinado sistema alimentar, tais como, absorção de água, formação e estabilidade de emulsão, formação de gel e espuma, dentre outras, depende de numerosos fatores como conteúdo protéico, solubilidade, pH, concentração de sal e métodos de processamento; fatores que afetam as propriedades funcionais das proteínas 42,37 . A utilização de concentrados e isolados protéicos em alimentos industrializados requer estudos para um melhor entendimento de seu comportamento em diferentes tipos de sistemas alimentares 8 .…”

Section: Isolado Protéico De Semente De Goiaba (Psidium Guajava)unclassified

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

Fontanari¹,

Jacon²,

Pastre³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoIsolados protéicos (IPs) foram obtidos a partir da farinha da semente de goiaba (Psidium guajava) por extração a diferentes pHs seguido de precipitação isoelétrica (pI 4,5). As condições para o preparo do IP foram defi nidas a partir da curva de solubilidade, em pH 10,0 e 11,5, na ausência de NaCl e em temperatura de 25 ± 3 °C. Essas condições levaram a um rendimento na extração de 45,19 e 66,23%, e teor protéico de 96,4 e 93,5% para IP 10,0 e 11,5, respectivamente. Capacidade de absorção de água e óleo de 1,05 ± 0,07 e 2,30 ± 0,01 mL.g -1 proteína e 1,65 ± 0,07 e 1,70 ± 0,07 mL.g -1 proteína foram obtidos, respectivamente, para IP 10,0 e IP 11,5. Não foram observadas diferenças entre os IPs quanto à atividade e estabilidade de emulsão, atingindo valores similares e superiores ao IP de outras sementes. Formação de gel, em pH neutro e ausência de sal, exigiram concentrações de 8 e 10% para IP 10,0 e IP 11,5, respectivamente. Maior capacidade de formação de espuma foi obtida para IP 10,0 em pH neutro e alcalino, apresentando valores de até 90% do volume inicial, por outro lado, para estabilidade de espuma, ambos IPs apresentaram boas propriedades até duas horas após a formação da espuma. Palavras-chave: Psidium guajava; semente de goiaba; propriedades funcionais; isolado protéico (IP). AbstractProtein isolates (PIs) were obtained from the guava seed fl our (Psidium guajava) by extracting different pHs followed by isoelectric precipitation (pH 4.5). The conditions for preparation of the PIs were defi ned from the solubility curve at pH 10.0 and 11.5, in the absence of NaCl and a temperature of 25 ± 3 °C. These conditions obtained protein isolated (PI) with extraction yield of 45.19 and 66.23%, with protein content of 96.4 and 93.5% for PI 10.0 and 11.5, respectively. The water and oil absorption capacity of 1.05 ± 0.07 and 2.30 ± 0.01 mL.g -1 protein and 1.65 ± 0.07 and 1.70 ± 0.07 mL.g -1 protein, respectively; were obtained for PI 10.0 and PI 11.5. Differences among the PIs regarding the emulsion activity and stability were not observed, reaching similar and higher values compared to IP of other seeds. The gel formation in neutral pH and salt absence require concentrations of 8 and 10% to PI 10.0 and PI 11.5, respectively. The highest foam formation was observed for PI 10.0 in neutral and alkaline pH, and it showed a capacity of up to 90% of the initial volume; however for the foam stability both IPs showed good properties of up to two hours after foam formation.

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Solubilidade de nitrogênio, dispersibilidade de proteína e propriedades emulsificantes dos extratos hidrossolúveis desidratados de arroz e soja

Cited by 6 publications

References 0 publications

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

The Effect of Poultry Preslaughter Fasting and Condition on the Quality of Meat and Luncheon Processed in Syria

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

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