Glycosylation, denaturation and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments

INGRASSIA, ROMINA; PALAZOLO, GONZALO G.; RISSO, PATRICIA; WAGNER, JORGE R.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

TAYLOR & FRANCIS INC

Lugar: Londres; Año: 2016 vol. 20 p. 2358 - 2372

1094-2912

Q2 según Scimago a la fecha de publicación. Rol protagónico a la par del Dr. WagnerThis paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions, on which the effect of dispersing treatments (magnetic stirring, high-speed and high-pressure homogenization) also was assessed. Changes in urease and trypsin inhibitor activities, reactive lysine content, protein solubility (water and 0.2% w/w KOH), protein denaturation (DSC) and FTIR spectra were studied. Glycosylation, aggregation and denaturation of storage and biologically active soy proteins were observed in different degree, being mainly promoted by the control of relative humidity and dispersibility of the sample.