Glycosylation,denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments |
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| Authors: | Romina Ingrassia Gonzalo G Palazolo Patricia H Risso Jorge R Wagner |
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| Affiliation: | 1. Instituto de Física de Rosario (IFIR), Universidad Nacional de Rosario (UNR), CONICET, Facultad de Ciencias Bioquímicas y Farmacéuticas, Facultad de Ciencias Veterinarias, Santa Fe, Argentina.;2. Universidad Nacional de Quilmes, CONICET, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Provincia de Buenos Aires, Argentina |
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| Abstract: | This article provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect of dispersing treatments (magnetic stirring, high-speed, and high-pressure homogenization) on dispersions also was assessed. Changes in protein solubility (water and 0.2 g/100 g potassium hydroxide solution), apparent-reactive lysine content, urease and trypsin inhibitor activities, protein denaturation, and Fourier transform infrared spectra were studied. Glycosylation, aggregation, and denaturation of storage and biologically active soy proteins were observed in different degrees, being mainly promoted by the control of relative humidity and the dispersibility of the sample. |
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| Keywords: | Defatted soy flakes flour Denaturation Homogenization Glycosylation Protein aggregation Thermal treatment |
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