EFFECTS OF NACL ADDITION AND HIGH PRESSURE TREATMENT ON THERMAL PROPERTIES OF SOYBEAN PROTEINS

FRANCISCO SPERONI; AGUSTÍN BOLONTRADE; MARÍA CRISTINA AÑÓN; MARIE DE LAMBALLERIE

Valencia

Congreso; International Conference on Food Innovation; 2010

Universidad Politécnica de Valencia

High pressure (HP) is a technique increasingly used in food industry. It is focused on food preservation, and also affects the functional properties of macromolecules. The major soybean proteins are b-conglycinin and glyicinin. The degrees of protein denaturation that HP provokes depend on the level of pressure, and they also may be affected by the aqueous matrix composition. NaCl is extensively used in food and it induces changes in protein structure. The effect of media composition on the sensitivity of proteins towards heat and pressure is an important parameter. The aim of this work was to analyze the combination of NaCl and HP on thermal properties of soybean proteins.