dc.creator | Ingrassia, Romina | |
dc.creator | Palazolo, Gonzalo Gastón | |
dc.creator | Wagner, Jorge Ricardo | |
dc.creator | Risso, Patricia Hilda | |
dc.date.accessioned | 2021-09-03T12:56:55Z | |
dc.date.accessioned | 2022-10-15T00:13:05Z | |
dc.date.available | 2021-09-03T12:56:55Z | |
dc.date.available | 2022-10-15T00:13:05Z | |
dc.date.created | 2021-09-03T12:56:55Z | |
dc.date.issued | 2019-10 | |
dc.identifier | 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 | |
dc.identifier | 2213-3291 | |
dc.identifier | http://hdl.handle.net/11336/139622 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4323416 | |
dc.description.abstract | 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. | |
dc.language | eng | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S2213329119301017 | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foostr.2019.100130 | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | COLD GELATION | |
dc.subject | GLYCATION | |
dc.subject | HUMIDITY CONTROL | |
dc.subject | PROTEIN SOLUBILITY | |
dc.title | Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/publishedVersion | |