info:eu-repo/semantics/article
Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties
Fecha
2019-10Registro en:
Ingrassia, Romina; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Risso, Patricia Hilda; Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties; Elsevier; Food Structure; 22; 10-2019; 1-38; 100130
2213-3291
CONICET Digital
CONICET
Autor
Ingrassia, Romina
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
Risso, Patricia Hilda
Resumen
This study reveals that mild heat treatments of defatted soy flour promote Maillard reaction and modify its protein techno-functional properties such as solubility, aggregation, and cold-set gelation. Glycation was promoted by treatments of defatted soy flour (DSF) at 60 °C for 12, 24, and 48 h, with and without relative humidity control (RHC and WRHC, respectively) at 79%. All samples presented a significant increase of glycation extent (GE), reaching the highest value after 48 h at RHC. Despite all samples presented a similar protein denaturation degree, the increase in GE was accompanied by a decrease of antitryptic activity. Protein solubility (PS) of DSF remained constant for treated samples WRHC. However, PS decreased progressively with the treatment time at RHC. SDS-PAGE of soluble proteins revealed a positive relation between band intensities and PS. Despite sample dispersions showed a protein particle size increment with treatment time, further aggregation after heat-treatments at 100 °C produced a similar protein size distribution among samples. Rheological and microstructural studies of cold-set gels of samples obtained WRHC revealed no changes in the maximum elastic modulus (G’max) and a slight increase of its pore sizes. However, samples obtained with RHC showed cold-set gels with a progressive G’max decrease with the treatment time, which could be related to a coarser gel microstructure. In the more extreme condition, the sample obtained after 48 h at RHC showed a total loss of gelation capability. These results can be used to address the development of new tofu-like food products with different rheological properties.