Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins

In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulfate. Despite the fact that all SWP samples exhibit...

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Detalles Bibliográficos
Autores: Ingrassia, Romina, Sobral, Pablo Antonio, Risso, Patricia Hilda, Palazolo, Gonzalo Gastón, Wagner, Jorge Ricardo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/98137
Acceso en línea:http://hdl.handle.net/11336/98137
Access Level:acceso abierto
Palabra clave:isolation conditions
structural properties
surface behavior
soy-whey proteins
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
title Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
spellingShingle Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
Ingrassia, Romina
isolation conditions
structural properties
surface behavior
soy-whey proteins
isolation conditions
structural properties
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
title_full Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
title_fullStr Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
title_full_unstemmed Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
title_sort Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
dc.creator.none.fl_str_mv Ingrassia, Romina
Sobral, Pablo Antonio
Risso, Patricia Hilda
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author Ingrassia, Romina
author_facet Ingrassia, Romina
Sobral, Pablo Antonio
Risso, Patricia Hilda
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author_role author
author2 Sobral, Pablo Antonio
Risso, Patricia Hilda
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author2_role author
author
author
author
dc.subject.none.fl_str_mv isolation conditions
structural properties
surface behavior
soy-whey proteins
isolation conditions
structural properties
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic isolation conditions
structural properties
surface behavior
soy-whey proteins
isolation conditions
structural properties
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulfate. Despite the fact that all SWP samples exhibited similar electrophoretic patterns, they showed different protein content (from 54.2 to 98.2% w/w). When precipitation was performed at pH 4.5, SWP samples evidenced a decrease of protein solubility (SP) and thermal stability, while the precipitation with acetone promoted the enrichment in polysaccharides and minerals. For all samples, intrinsic fluorescence, surface hydrophobicity and Fourier transform infrared (FTIR) studies revealed structural changes correlated to protein unfolding and aggregation processes. However, the surface behavior can be predicted from these studies mainly due to differences in surface hydrophobicity and the differential contribution of insoluble aggregates. The heating of SWP samples enhanced the surface activity, regardless of the pH of the raw material and the isolation method. These results can be useful as a reference research and as a starting point for industrial exploitation of proteins from soy wastewater.
publishDate 2018
dc.date.none.fl_str_mv 2018-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/98137
Ingrassia, Romina; Sobral, Pablo Antonio; Risso, Patricia Hilda; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins; Blue Pen Journals; International Journal of Food Research; 5; 2; 4-2018; 20-31
2056-9734
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98137
identifier_str_mv Ingrassia, Romina; Sobral, Pablo Antonio; Risso, Patricia Hilda; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins; Blue Pen Journals; International Journal of Food Research; 5; 2; 4-2018; 20-31
2056-9734
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.bluepenjournals.org/ijfr/abstract/2018/April/Ingrassia_et_al.php
info:eu-repo/semantics/altIdentifier/doi/10.33500/ijfr.2018.05.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Blue Pen Journals
publisher.none.fl_str_mv Blue Pen Journals
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195824535633920
spelling Effect of isolation conditions on structural properties and surface behavior of soy-whey proteinsIngrassia, RominaSobral, Pablo AntonioRisso, Patricia HildaPalazolo, Gonzalo GastónWagner, Jorge Ricardoisolation conditionsstructural propertiessurface behaviorsoy-whey proteinsisolation conditionsstructural propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulfate. Despite the fact that all SWP samples exhibited similar electrophoretic patterns, they showed different protein content (from 54.2 to 98.2% w/w). When precipitation was performed at pH 4.5, SWP samples evidenced a decrease of protein solubility (SP) and thermal stability, while the precipitation with acetone promoted the enrichment in polysaccharides and minerals. For all samples, intrinsic fluorescence, surface hydrophobicity and Fourier transform infrared (FTIR) studies revealed structural changes correlated to protein unfolding and aggregation processes. However, the surface behavior can be predicted from these studies mainly due to differences in surface hydrophobicity and the differential contribution of insoluble aggregates. The heating of SWP samples enhanced the surface activity, regardless of the pH of the raw material and the isolation method. These results can be useful as a reference research and as a starting point for industrial exploitation of proteins from soy wastewater.Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; ArgentinaFil: Sobral, Pablo Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Física de Rosario. Universidad Nacional de Rosario. Instituto de Física de Rosario; ArgentinaFil: Palazolo, Gonzalo Gastón. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaBlue Pen Journals2018-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/98137Ingrassia, Romina; Sobral, Pablo Antonio; Risso, Patricia Hilda; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins; Blue Pen Journals; International Journal of Food Research; 5; 2; 4-2018; 20-312056-9734CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.bluepenjournals.org/ijfr/abstract/2018/April/Ingrassia_et_al.phpinfo:eu-repo/semantics/altIdentifier/doi/10.33500/ijfr.2018.05.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:05:05Zoai:ri.conicet.gov.ar:11336/98137instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:05:05.39CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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