dc.creator | Manassero, Carlos Alberto | |
dc.creator | Vaudagna, Sergio Ramon | |
dc.creator | Sancho, Ana Maria | |
dc.creator | Añon, Maria Cristina | |
dc.creator | Speroni Aguirre, Francisco José | |
dc.date.accessioned | 2018-05-15T18:41:52Z | |
dc.date.accessioned | 2018-11-06T11:24:13Z | |
dc.date.available | 2018-05-15T18:41:52Z | |
dc.date.available | 2018-11-06T11:24:13Z | |
dc.date.created | 2018-05-15T18:41:52Z | |
dc.date.issued | 2016-06 | |
dc.identifier | Manassero, Carlos Alberto; Vaudagna, Sergio Ramon; Sancho, Ana Maria; Añon, Maria Cristina; Speroni Aguirre, Francisco José; Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk; Elsevier; Innovative Food Science & Emerging Technologies; 35; 6-2016; 86-95 | |
dc.identifier | 1466-8564 | |
dc.identifier | http://hdl.handle.net/11336/45229 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1850742 | |
dc.description.abstract | The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and lipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500–700 MPa), initial temperatures (45–65 °C) and CaCl2 concentrations (5–15 mmol L− 1). Results showed that protein solubility was a function of CaCl2 concentration (p < 0.005), and that inactivation of trypsin inhibitors was a function of pressure level and temperature (p < 0.005). Lipoxygenase activity was fully inactivated in most of the conditions tested. Physical stability was improved by the combined treatments: depending on calcium concentration, either no settling was detected in a 5-day period or a less conspicuous phase separation was observed. Our results indicate that some combined thermal-high hydrostatic pressure treatments allow the preparation of calcium-enriched soymilks with improved physical stability without additives such as chelating agents, and acceptable in terms of full inactivation of trypsin inhibitors and lipoxygenase. | |
dc.language | eng | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.ifset.2016.04.005 | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300662 | |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.subject | HIGH HYDROSTATIC PRESSURE | |
dc.subject | CALCIUM | |
dc.subject | SOLUBILITY | |
dc.subject | SOYMILK | |
dc.title | Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |