dc.creatorPeyrano, Felicitas
dc.creatorde Lamballerie, Marie
dc.creatorAvanza, María Victoria
dc.creatorSperoni Aguirre, Francisco
dc.date2017
dc.date2022-10-20T14:16:51Z
dc.date.accessioned2023-07-15T05:06:09Z
dc.date.available2023-07-15T05:06:09Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/144142
dc.identifierissn:1557-1858
dc.identifierissn:1557-1866
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7472093
dc.descriptionThe thermal properties of cowpea protein isolates (CPI) were studied by differential scanning calorimetry under the influence of various conditions. An increase in the pH of protein extraction, from 8.0 to 10.0, during CPI preparation promoted a partial denaturation of cowpea proteins. Increases in enthalpy change of denaturation (ΔH) and temperature of denaturation (Td) were detected with increasing protein concentration from 7.5 to 10.5% (w/w). This behavior suggests that denaturation involves a first step of dissociation of protein aggregates. Calcium induced thermal stabilization in cowpea proteins, the increase in Td was ca. 0.3 °C/mM for protein dispersions of 7.5% (w/w) for 0 to 40 mM CaCl2. High hydrostatic pressure (HHP) induced denaturation in CPI in a pressure level dependent manner. The presence of calcium protected cowpea proteins towards HHP-induced denaturation when pressure level was 400 MPa, but not when it was 600 MPa. Thermal properties of cowpea protein isolates were very sensitive to processing conditions, these behaviors would have implications in processing of CPI-containing foodstuff.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.formatapplication/pdf
dc.format374-382
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectQuímica
dc.subjectCowpea proteins
dc.subjectDSC
dc.subjectProtein denaturation
dc.subjectBaroprotection
dc.titleCalorimetric study of cowpea protein isolates: effect of calcium and high hydrostatic pressure
dc.typeArticulo
dc.typeArticulo


Este ítem pertenece a la siguiente institución