دورية أكاديمية
Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates.
| العنوان: | Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates. |
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| المؤلفون: | Kaspchak E; Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil., Silveira JLM; Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil., Igarashi-Mafra L; Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil., Mafra MR; Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2020 Nov; Vol. 57 (11), pp. 4201-4210. Date of Electronic Publication: 2020 Apr 29. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | Plant-derived protein can present antinutrients (ANs) in its composition. The ANs can interact with the protein, affecting its solubility and functional properties, such as gelation. This work evaluated the effect of three ANs, namely phytic acid (PA), tannic acid (TA), and Quillaja bark saponin (QBS), on the gelation and solubility of soy (SPI), pea (PPI), and rice protein isolate (RPI). The ANs altered the protein isolates gelation and solubility. PA decreased the solubility and gelation of the three protein isolates at pH 3.0. The TA was the AN that most decreased the solubility and gelation characteristics of SPI and PPI at both pHs analyzed. QBS increased the gelation of SPI at pH 3.0 but decreased the final gel strength of RPI at the same pH. These results show that the knowledge of the presence of ANs in the protein isolates is of fundamental relevance for the processing of vegetable proteins. (© Association of Food Scientists & Technologists (India) 2020.) |
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| فهرسة مساهمة: | Keywords: Phytic acid; Rheology; Saponin; Tannic acid; Vegetable proteins |
| تواريخ الأحداث: | Date Created: 20201019 Latest Revision: 20211102 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC7520492 |
| DOI: | 10.1007/s13197-020-04458-7 |
| PMID: | 33071341 |
| قاعدة البيانات: | MEDLINE |
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