EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN

The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition...

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Autores principales: PILOSOF, A.M.R., DE OGARA, M.C.L., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00224901_v17_n4_p347_PILOSOF
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spelling todo:paper_00224901_v17_n4_p347_PILOSOF2023-10-03T14:33:17Z EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN PILOSOF, A.M.R. DE OGARA, M.C.L. BARTHOLOMAI, G.B. The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries. Copyright © 1986, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition of CaCl2 and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4 was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurries. Copyright © 1986, Wiley Blackwell. All rights reserved
format JOUR
author PILOSOF, A.M.R.
DE OGARA, M.C.L.
BARTHOLOMAI, G.B.
spellingShingle PILOSOF, A.M.R.
DE OGARA, M.C.L.
BARTHOLOMAI, G.B.
EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
author_facet PILOSOF, A.M.R.
DE OGARA, M.C.L.
BARTHOLOMAI, G.B.
author_sort PILOSOF, A.M.R.
title EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_short EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_full EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_fullStr EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_full_unstemmed EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
title_sort effect of slurry preparation methods on the rheological and gelling behavior of soy protein
url http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
work_keys_str_mv AT pilosofamr effectofslurrypreparationmethodsontherheologicalandgellingbehaviorofsoyprotein
AT deogaramcl effectofslurrypreparationmethodsontherheologicalandgellingbehaviorofsoyprotein
AT bartholomaigb effectofslurrypreparationmethodsontherheologicalandgellingbehaviorofsoyprotein
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