Characterization of soybean protein isolates : The effect of calcium presence
Results of a study of the effect of calcium addition on polypeptide composition, hydrophobicity, sulfhydryl content, thermal stability, enthalpy of denaturation, and water solubility of soybean protein isolates suggest that the addition of small amounts of calcium (1.23–5.0 mg/g protein) induced the...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2004 |
| País: | Argentina |
| Institución: | Universidad Nacional de La Plata |
| Repositorio: | SEDICI (UNLP) |
| Idioma: | inglés |
| OAI Identifier: | oai:sedici.unlp.edu.ar:10915/138658 |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/138658 |
| Access Level: | acceso abierto |
| Palabra clave: | Ciencias Exactas Química Calcium addition solubility soybean protein isolates |
| Sumario: | Results of a study of the effect of calcium addition on polypeptide composition, hydrophobicity, sulfhydryl content, thermal stability, enthalpy of denaturation, and water solubility of soybean protein isolates suggest that the addition of small amounts of calcium (1.23–5.0 mg/g protein) induced the formation of α, α′ soluble aggregates, whereas large amounts (5.0–9.73 mg/g protein) induced the selective insolubilization of the glycinin fraction. The addition of this ion also produced thermal stabilization of the soybean proteins, mainly the glycinin fraction, and increased the enthalpy of denaturation. A decrease in the surface hydrophobicity of proteins with increasing calcium content was also observed. The results obtained suggested the existence of specific calcium-soy protein interactions, especially with the glycinin fraction. |
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