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| Remondetto,G.; Añon,M. C.; González,Rolando J.. |
| Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation,, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulfate concentrations, viscosity and water imbibing capacity of the different samples were determinated and correlated. Treatments at temperatures higher than 80ºC denatured 11S and 7S proteins, leading to exposure of hydrophobic groups, which produced insoluble aggregates either in water or in high ionic strength media. These isolates possessed high water imbibing capacities and gave rise to viscous dispersions. Significant correlations were obtained between hydration properties and the "m" coefficient as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean proteins; Hydration properties; Protein isolates functional properties. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000400014 |
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| ONIPE,Oluwatoyin Oladayo; BESWA,Daniso; JIDEANI,Afam Israel Obiefuna. |
| Abstract The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and OHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat bran; Rheology; Colour profile; Hydration properties; Mixing tolerance; Particle size. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300389 |
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| Bender,Ana Betine Beutinger; Goulart,Fernanda Rodrigues; Silva,Leila Picolli da; Penna,Neidi Garcia. |
| ABSTRACT: Dietary fiber plays an important physiological role, which is directly linked to its physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can be altered by employing enzymatic, mechanical, and physical processes. Enzymatic and chemical processes require solvents and special conditions that make it unfeasible to use. Thus, the use of physical methods, such as micronization and extrusion, make promising options to change the physicochemical properties of dietary fiber. In this way, this review aimed to approach relevant information about the use of physical processes, specifically micronization and extrusion, for this purpose. Furthermore, conceptual aspects, such as definition, classification,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Grinding; Hydration properties; Mechanical shearing; Particle size; Soluble dietary fiber. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700654 |
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