Journal ArticleDOI
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
Maria Cecilia Puppo,Valérie Beaumal,Francisco Speroni,M. de Lamballerie,María Cristina Añón,Marc Anton +5 more
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Puppo et al. as mentioned in this paper presented the Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CILA) as the center of research in this field.About:
This article is published in Food Hydrocolloids.The article was published on 2011-05-01. It has received 64 citations till now.read more
Citations
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Food proteins: a review on their emulsifying properties using a structure-function approach.
TL;DR: The factors affecting the stability of emulsions using food proteins will be discussed and the use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.
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Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
TL;DR: In this article, the rheological and structural properties of protein-stabilized emulsion gels are influenced by the dispersed oil volume fraction, the oil-water interfacial composition, and the colloidal interactions of the constituent emulsion droplets.
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Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
TL;DR: This review is to present a comprehensive summary of the knowledge about emulsifying and interfacial properties of soy proteins, achieved during the past decades, and to provide an insight in understanding the role of conformational flexibility in their emulsification properties.
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pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
Han-Ni Liang,Chuan-He Tang +1 more
TL;DR: In this article, the emulsifying properties of two partially purified legumin and vicilin (PL and PV) and protein isolate (PPI) from dry pea seeds at various pH values (3.0, 5.0 and 9.0) were investigated.
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Effects of heat treatment on the emulsifying properties of pea proteins
TL;DR: In this paper, the effects of heat treatment on the emulsifying properties of pea proteins were investigated, and the results indicated that the heated PEAs exhibited a greater potential to act as a kind of excellent emulsifiers.
References
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A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples
TL;DR: The original Lowry method of protein determination has been modified by the addition of sodium dodecyl sulfate in the alkali reagent and an increase in the amount of copper tartrate reagent to be used with membrane and lipoprotein preparations without prior solubilization or lipid extraction.
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Functional properties of soy proteins
TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.
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Dynamic Viscoelastic Study on the Gelation of 7S Globulin from Soybeans.
TL;DR: In this paper, the physicochemical properties of 7S globulin were studied by differential scanning calorimetry (DSC) and by dynamic viscoelastic measurements, and it was shown that at slow heating rates in DSC curves to 0 o C/min, T i0 =64 o C and T p0 =70 o C.
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Pressure effects on intra- and intermolecular interactions within proteins
TL;DR: Basic concepts and new findings related to pressure effects on intra- and intermolecular interactions within proteins and protein complexes are summarized, and their implications for protein structure-function relationships under pressure are discussed.
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Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins
TL;DR: The influence of high pressure (HP) treatment (200-600-MPa) on the emulsifying activity index (EAI) and emulsification stability index (ESI) on 7S and 11S globulins and soya protein isolate (SPI) at pHs 7.5 and 6.5 was studied in this paper.