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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2419

Title: Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
Authors: Sousa, Isabel
Batista, Ana Paula
Portugal, Carla A.M.
Crespo, João G.
Raymundo, Anabela
Keywords: vegetable proteins
intrinsic viscosity
steady-state fluorescence
fluorescence anisotropy
Issue Date: 2005
Publisher: Elsevier
Citation: "International Journal of Biological Macromolecules". ISSN 0141-8130. 36 (2005) 135-143
Abstract: This work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process. The gels of soy, pea and lupin proteins were characterized by rheological techniques. Gelation kinetics, mechanical spectra, as well as the texture of these gels were analyzed and compared. Additionally, capillary viscometry, steady-state fluorescence and fluorescence anisotropy were used to monitor the structural changes induced by the thermal denaturation, which constitutes the main condition for the formation of a gel structure. Based on these techniques it was possible to establish a relationship between the gelling ability of each protein isolate and their structural resistance to thermal unfolding, enabling us to explain the weakest and the strongest gelling ability observed for lupin and soy proteins isolates, respectively
URI: http://hdl.handle.net/10400.5/2419
ISSN: 0141-8130
Appears in Collections:DAIAT - Artigos de Revistas

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