Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed and highpressurehomo...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/46861 |
| Acceso en línea: | http://hdl.handle.net/11336/46861 |
| Access Level: | acceso abierto |
| Palabra clave: | Defatted Soy Flakes Flour Denaturation Homogenization Glycosylation Protein Aggregation Thermal Treatment https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed and highpressurehomogenization) on dispersions also was assessed. Changes in protein solubility (water and 0.2 g KOH/100 g solution), apparent-reactive lysine content, urease and trypsin inhibitor activities, protein denaturation and FTIR spectra were studied. Glycosylation, aggregation and denaturation of storage and biologically active soy proteins were observed in different degree, being mainly promoted by the control of relative humidity and dispersibility of the sample. |
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