Water imbibing capacity of soy protein isolates: influence of protein denaturation

Hydration Properties of Soybean Protein Isolates

“…The same considerations may be extended to sample 5. These results are in agreement with those previously reported for both commercial soybean protein isolates and isolates at the laboratory scale (Sorgentini et al, 1991;Petruccelli & Añón, 1994 (I); Petruccelli & Añón, 1994 (II); Wagner & Añón, 1990). González et al (1995) had previously shown that the viscosity, measured at a 270 s -1 velocity gradient of dispersions of different protein concentrations of soybean isolates could be expressed as: η app = A.C m , "m" being linearly correlated with the temperature of the thermal treatment.…”

“…Sample 11, treated at 95ºC contained a certain amount of native glicinin (∆H T : 1.88 J/g - Table 2) and a vey slight solubility in water. The presence of undenatured 11S protein in the insoluble fraction would appear as a decrease of WIC (Sorgentini et al, 1991). On the other hand, conditions employed to obtain this isolate sample (high solids concentration, high pH and high temperature) could lead to the formation of more compact aggregates, producing lower viscosity.…”

“…This type of investigation becomes important to obtain information about the necessary processing conditions required for the industrial manufacture of protein isolates with given charasteristics. Most of the studies relating functional properties to structural and physicochemical properties analyze isolates prepared in a laboratory scale and modified by thermal, chemical or enzymatic treatment after its preparation (Kinsella, 1979;Urbansky et al, 1983;Fiora et al, 1990;Sorgentini et al, 1991;Sorgentini et al, 1995; (I); Petruccelli & Añón, 1994 (II) ). The objetive of our study was to evaluate the hydration properties of soybean protein isolates obtained in a pilot plant and to correlate them with the extent of denaturation undergone by the different protein components ocuring in the samples.…”

Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization

“…When proteins unfold at high temperature and pressure such as extrusion conditions, most of these lose their natural state and the hydrophilic groups may appeared at the surface of the molecule; therefore more water molecules were absorbed that led to increase in water absorption capacity of TSP will increase (Osen et al 2014;Sorgentini et al 1991). According to the regression model for WAC presented in Eq.…”

Functional properties and microstructure of cowpea cultivated in north-east Argentina

“…The water imbibition capacity of flours was determined using the Baumann device, following the method modified by Sorgentini, Wagner, Arrese, and Añón (1991). The quantity of water absorbed (mL) along time was recorded for each sample until a constant or equilibrium value was reached (Elisalde, Pilosof, & Bartholomai,1996).…”