Abstract
The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, improved protein solubility and colloidal stability. Despite the fact that the glycinin solubility is more affected by calcium than that of β-conglycinin, glycinin could remain in dispersion in the presence of calcium when denatured by HHPT (calcium added before or after treatment), but not when denatured by TT or without denaturing treatment. Thus, polypeptide composition of soluble aggregates depended on type of treatment. Colloidal stability and molecular weight of soluble aggregates depended on the order of application of calcium and denaturing treatment: when calcium was present during either HHPT or TT, the dispersions had higher stability and higher proportion of soluble aggregates with high molecular weight than when calcium was added after treatments. After freeze drying and re-dispersing at higher protein content (10% w/w) calcium-added dispersions subjected to HHPT formed cold-set gels that were transparent and exhibited excellent water holding capacity. Our results provide the basis for the development of ready-to-use functional ingredients.
Highlights
The incorporation of calcium to vegetable foodstuff represents an interesting topic due to several conditions such as allergies, veganism and/or intolerance to lactose that limit the consumption of foods naturally rich in calcium
TT provoked no change in %S, protein concentration could be low enough to avoid the formation of big insoluble aggregates, despite the heat-induced denaturation
Without calcium addition, high hydrostatic pressure treatment (HHPT) induced an increase in %S, dissociation of aggregates present in untreated Soybean Protein Isolate (SPI) could account for this effect [8, 17]
Summary
The incorporation of calcium to vegetable foodstuff represents an interesting topic due to several conditions such as allergies, veganism and/or intolerance to lactose that limit the consumption of foods naturally rich in calcium. Soybean is an inexpensive source of protein used to prepare many products. The addition of calcium to soybean proteins induces changes in structural and functional properties. Food processing involves treatments that can denature proteins. Thermal treatment (TT) and treatment with high hydrostatic pressure (HHPT) represent a conventional and an emerging technology, respectively, which differently affect protein structure.
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