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dc.date.accessioned 2020-05-21T15:18:28Z
dc.date.available 2020-05-21T15:18:28Z
dc.date.issued 2015-02
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/96486
dc.description.abstract The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening. en
dc.format.extent 1-13 es
dc.language en es
dc.subject Soy proteins es
dc.subject Foams es
dc.subject Gravitational drainage es
dc.subject Ostwald ripening es
dc.title Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins en
dc.type Articulo es
sedici.identifier.uri https://ri.conicet.gov.ar/11336/49059 es
sedici.identifier.uri http://www.davidpublisher.org/index.php/Home/Article/index?id=16667.html es
sedici.identifier.other http://dx.doi.org/10.17265/2159-5828/2015.01.001 es
sedici.identifier.other hdl:11336/49059 es
sedici.identifier.issn 2164-5795 es
sedici.creator.person Abirached, Cecilia es
sedici.creator.person Medrano, Claudia Alejandra es
sedici.creator.person Moyna, Patrick es
sedici.creator.person Añón, María Cristina es
sedici.creator.person Panizzolo, Luis Alberto es
sedici.subject.materias Ingeniería Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
mods.originInfo.place Consejo Nacional de Investigaciones Científicas y Técnicas es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Food Science and Engineering es
sedici.relation.journalVolumeAndIssue vol. 5, no. 1 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)