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|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.
|Keywords: ||vegetable proteins|
|Issue Date: ||2005|
|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|
|Appears in Collections:||DAIAT - Artigos de Revistas|
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