β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their tw...

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Detalles Bibliográficos
Autores: Puppo, Maria Cecilia, Beaumal, Valérie, Speroni Aguirre, Francisco José, De Lamballerie, M., Añon, Maria Cristina, Anton, Marc
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/109709
Acceso en línea:http://hdl.handle.net/11336/109709
Access Level:acceso abierto
Palabra clave:β-Conglycinin
Glycinin
Temperature-high-pressure treatment
Emulsifying properties
Emulsion rheology
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_f50bd8fcfbaac4e27a1fc4a211b19a4e
oai_identifier_str oai:ri.conicet.gov.ar:11336/109709
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
title β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
spellingShingle β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
Puppo, Maria Cecilia
β-Conglycinin
Glycinin
Temperature-high-pressure treatment
Emulsifying properties
Emulsion rheology
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
title_full β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
title_fullStr β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
title_full_unstemmed β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
title_sort β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
dc.creator.none.fl_str_mv Puppo, Maria Cecilia
Beaumal, Valérie
Speroni Aguirre, Francisco José
De Lamballerie, M.
Añon, Maria Cristina
Anton, Marc
author Puppo, Maria Cecilia
author_facet Puppo, Maria Cecilia
Beaumal, Valérie
Speroni Aguirre, Francisco José
De Lamballerie, M.
Añon, Maria Cristina
Anton, Marc
author_role author
author2 Beaumal, Valérie
Speroni Aguirre, Francisco José
De Lamballerie, M.
Añon, Maria Cristina
Anton, Marc
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv β-Conglycinin
Glycinin
Temperature-high-pressure treatment
Emulsifying properties
Emulsion rheology
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic β-Conglycinin
Glycinin
Temperature-high-pressure treatment
Emulsifying properties
Emulsion rheology
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20-60 ºC) and high pressure (0.1-600 MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400 MPa and at 60 ºC, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400 MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatments
publishDate 2011
dc.date.none.fl_str_mv 2011-05
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/11336/109709
Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; et al.; β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 389-397
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109709
identifier_str_mv Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; et al.; β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 389-397
0268-005X
1873-7137
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X10001438
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.005
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1799195232768622592
spelling β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatmentPuppo, Maria CeciliaBeaumal, ValérieSperoni Aguirre, Francisco JoséDe Lamballerie, M.Añon, Maria CristinaAnton, Marcβ-ConglycininGlycininTemperature-high-pressure treatmentEmulsifying propertiesEmulsion rheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20-60 ºC) and high pressure (0.1-600 MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400 MPa and at 60 ºC, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400 MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatmentsFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Beaumal, Valérie. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; FranciaFil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: De Lamballerie, M.. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; FranciaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Anton, Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; FranciaElsevier2011-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109709Puppo, Maria Cecilia; Beaumal, Valérie; Speroni Aguirre, Francisco José; De Lamballerie, M.; Añon, Maria Cristina; et al.; β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 389-3970268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X10001438info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:46:45Zoai:ri.conicet.gov.ar:11336/109709instacron: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 13:46:46.037CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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