Characterisation of soy extract processed under different drying methods and extraction conditions

dc.creatorFasolin, LH
dc.creatorCunha, RL
dc.date2013
dc.dateMAR
dc.date2014-07-30T16:51:46Z
dc.date2015-11-26T16:34:21Z
dc.date2014-07-30T16:51:46Z
dc.date2015-11-26T16:34:21Z
dc.date.accessioned2018-03-28T23:16:32Z
dc.date.available2018-03-28T23:16:32Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 48, n. 3, n. 503, n. 511, 2013.
dc.identifier0950-5423
dc.identifierWOS:000314110100006
dc.identifier10.1111/j.1365-2621.2012.03211.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/62751
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/62751
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271163
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionSoybean extract (SE), enriched in soy soluble polysaccharide (SSPS), was evaluated in three different conditions varying in extraction temperature and drying process: SE-A -80 degrees C, freeze-dried, SE-B -80 degrees C, spray-dried, SE-C -95 degrees C, spray-dried. Spray-dried SE presented lower moisture content, smaller and more uniform particles. In addition, zeta potential showed the same negative surface charge for all extracts showing the prevailing behaviour of SSPS. Moreover, all biopolymers were composed of three main molecular weight (Mw) fractions, but the Mw distribution was different between the three ingredients, reflecting their rheological behaviour in aqueous solution. Higher mean Mw led to enhanced apparent viscosity observed in neutral and acid pH for SE-A, followed by -B and -C, respectively. The inverse behaviour was observed for intrinsic viscosity at neutral pH. However, SE-C showed lower intrinsic viscosity at acid pH, which was attributed to proteinpolysaccharide interaction presents in the solution.
dc.description48
dc.description3
dc.description503
dc.description511
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCAPES [Proex 304/2007]
dc.descriptionCNPq [301869/2006- 5]
dc.descriptionFAPESP [2009/54137-1, 2004/08771-7]
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectDrying
dc.subjectintrinsic viscosity
dc.subjectrheology
dc.subjectsoy soluble polysaccharide
dc.subjectsoybean extract
dc.subjectSoybean-soluble Polysaccharide
dc.subjectEmulsifying Properties
dc.subjectRheological Properties
dc.subjectAcidic Conditions
dc.subjectPhysicochemical Properties
dc.subjectPectin Solutions
dc.subjectDried Lactose
dc.subjectProtein
dc.subjectPowders
dc.subjectStability
dc.titleCharacterisation of soy extract processed under different drying methods and extraction conditions
dc.typeArtículos de revistas


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