Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
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 pro...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://link.springer.com/article/10.1007/s11947-018-2084-7 http://hdl.handle.net/20.500.12123/2207 https://doi.org/10.1007/s11947-018-2084-7 |
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| author | Manassero, Carlos Alberto David-Briand, Elisabeth Vaudagna, Sergio Ramon Anton, Marc Speroni, Francisco |
| author_browse | Anton, Marc David-Briand, Elisabeth Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon |
| author_facet | Manassero, Carlos Alberto David-Briand, Elisabeth Vaudagna, Sergio Ramon Anton, Marc Speroni, Francisco |
| author_sort | Manassero, Carlos Alberto |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2207 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA22072018-09-07T11:39:41Z Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement Manassero, Carlos Alberto David-Briand, Elisabeth Vaudagna, Sergio Ramon Anton, Marc Speroni, Francisco Soja Contenido Proteico Calcio pH Presión Hidrostática Soybeans Protein Content Calcium Hydrostatic Pressure 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. Instituto de Tecnología de Alimentos Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: David-Briand, Elisabeth. Institut Nationale de la Recherche Agronomique. Biopolymères Interactions Assemblages; Francia Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Anton, Marc. Institut Nationale de la Recherche Agronomique. Biopolymères Interactions Assemblages; Francia Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina 2018-04-10T11:39:26Z 2018-04-10T11:39:26Z 2018-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11947-018-2084-7 http://hdl.handle.net/20.500.12123/2207 1935-5130 (Print) 1935-5149 (Online) https://doi.org/10.1007/s11947-018-2084-7 eng info:eu-repo/semantics/restrictedAccess application/pdf Food and bioprocess technology : 1–14. (February 2018) |
| spellingShingle | Soja Contenido Proteico Calcio pH Presión Hidrostática Soybeans Protein Content Calcium Hydrostatic Pressure Manassero, Carlos Alberto David-Briand, Elisabeth Vaudagna, Sergio Ramon Anton, Marc Speroni, Francisco 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 |
| 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_short | 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 |
| topic | Soja Contenido Proteico Calcio pH Presión Hidrostática Soybeans Protein Content Calcium Hydrostatic Pressure |
| url | https://link.springer.com/article/10.1007/s11947-018-2084-7 http://hdl.handle.net/20.500.12123/2207 https://doi.org/10.1007/s11947-018-2084-7 |
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