Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

Caillard, Romain; Remondetto, Gabriel; Subirade, Muriel

doi:10.1016/j.foodres.2008.10.004

Cited by 64 publications

(56 citation statements)

References 42 publications

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“…The OPA reagent was prepared according to Caillard, Remondetto, and Subirade (2009). OPA (80 mg, dissolved in 2 ml 95% ethanol), 50 ml 0.1 M sodium tetraborate buffer solution at pH 9.5, 5 ml 20% SDS, and 0.2 ml 2-mercaptoethanol were mixed together and the mixture was then diluted with water to 100 ml.…”

Section: Determination Of Free Amino Groups Contentmentioning

confidence: 99%

Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

et al. 2010

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Section: Determination Of Free Amino Groups Contentmentioning

confidence: 99%

Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

et al. 2010

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“…The OPA reagent was prepared according to (Caillard et al, 2009). Briefly, the reagent was freshly prepared before use exactly OPA (80 mg, dissolved in 2 mL 95% methanol), 50 mL 0.1 M sodium tetraborate buffer solution, 5 mL 20% SDS and 0.2 mL 2-mercaptoethanol were mixed together and then diluted with distilled water to 100 mL.…”

Section: Solubility Of Cn-l and Cn-wpi-l Conjugatesmentioning

confidence: 99%

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Zhang

Wang

et al. 2014

FSTR

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“…Soy proteins (SP) represent an important component of soybean seeds (35% and 40%, w/w). They possess high gelling and emulsification properties (BERNARD et al, 2011;CAILLARD et al, 2009;NESTERENKO et al, 2014), and an amino acid profile suitable for protein fortification in beverages (FLORES et al, 2014b;NESTERENKO et al, 2014). Other health benefits associated with whey proteins include antimicrobial activity, inhibition of the angiotensin-converting enzyme and anticarcinogenic activity, among others.…”

Section: Introductionmentioning

confidence: 99%

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Influência das condições de processo nas propriedades físico-químicas de pó de polpa de juçara (Euterpe edulis) produzido por atomização AbstractThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration -CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. Keywords ResumoO objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador -CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas. Portugueses, 1966, Bacanga, CEP: 65080-805, São Luís/MA -Brazil, e-mail: audirene.amorim@gmail.com; audirene.santana@ufma.br Cite as: Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. Palavras-chave:

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Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

Cited by 64 publications

References 42 publications

Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

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