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Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

PEREIRA, C. M.; MARQUES, M. F.; HATANO, M. K.; CASTRO, I. A.
Fonte: SAGE PUBLICATIONS LTD Publicador: SAGE PUBLICATIONS LTD
Tipo: Artigo de Revista Científica
ENG
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56.23%
Pectin can be used as a natural emulsifier in food formulations. In this study, textured soybean protein (TSP), used as an emulsifier in commercial sausages, was partially replaced by a mixture containing pectin and isolated soybean proteins, which were either extruded (EXT) or not extruded (MIX), and the chemical and sensory characteristics of samples were evaluated after 60 days of storage at 4 degrees C. Responses such as oxidation measured by PV and TBARS, hardness, color, pH and sensory characteristics were compared with those of a commercial sausage (CON). The mixture containing highly methyl-esterified pectin, textured soybean proteins and isolated soybean proteins, as emulsifier agent, reduced the hardness (EXT: 21.69 +/- 0.98 and MIX: 20.17 +/- 2.76 N) and the pH (EXT: 5.46 +/- 0.03 and MIX: 5.29 +/- 0.01) of the samples and increased the concentration of peroxides (EXT: 0.10 +/- 0.01 and MIX: 0.15 +/- 0.01 meq/kg) when compared with samples formulated only with TSP (28.57 +/- 2.54 N, pH of 6.92 +/- 0.04 and PV = 0.07 +/- 0.01 meq/kg). These effects were likely caused by the anionic character of the emulsifier. However, no sensory difference was observed between the sausages containing highly methyl-esterified pectin, textured soybean proteins and isolated soybean proteins submitted to the extrusion process (EXT) and the control sausages...

Estudo das condições de processamento para obtenção de isolado protéico de soja com teor aumentado de isoflavonas; Study of conditions the processing to production of isoflavone-rich soy protein isolates

Barbosa, Ana Cristina Lopes
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 05/02/2004 PT
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Os isolados protéicos de soja são utilizados como ingredientes em diversos alimentos e sua utilização vêm aumentando juntamente com o aumento das pesquisas sobre os metabólitos secundários da soja, as isoflavonas. Alguns efeitos benéficos vem sendo associados às isoflavonas, entre estes a sua ação antioxidante, a redução ao risco de câncer, doenças cardiovasculares e osteoporose. O objetivo deste estudo foi o de otimizar as condições de extração das isoflavonas e de suas formas conjugadas a partir da farinha desengordurada de soja, visando o preparo de isolado protéico de soja. Os resultados mostraram que a obtenção de isolados protéicos de soja com teor aumentado de isoflavonas depende da utilização de condições brandas de centrifugação para a separação do precipitado isoelétrico, assim como da utilização de água acidificada na sua lavagem. A presença de isoflavonas no isolado resulta de três fatores, o primeiro referindo-se à associação entre isoflavonas e proteínas através de interações hidrofóbicas, eletrostáticas, e pontes de hidrogênio; o segundo à menor solubilidade das isoflavonas presentes na farinha desengordurada de soja no pH isoelétrico; e o último ao processo de carreamento (físico) das isoflavonas pelas proteínas insolubilizadas.; Soy protein isolates are used as ingredients in several food products and their use is increasing together with the increase of the researches on the secondary metabolites of soy...

Propriedades fisicas e funcionais de aglomerados a base de proteina de soja; Physical and functional properties of the clusters based on soy protein

Patricia Girardi Colugnati
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 26/08/2003 PT
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O processo de aglomeração produz grânulos de estrutura porosa, que absorvem líquidos mais rapidamente, se dispersam e/ou dissolvem de forma instantânea, o que poderia favorecer as propriedades de hidratação das proteínas da soja. Tendo em vista o grande interesse atual nas propriedades nutricionais da soja, o desenvolvimento de um produto aglomerado oferecerá as vantagens de se ter proteínas de boa qualidade, aliadas à solubilidade e dispersibilidade, tão importantes no momento do consumo. O presente trabalho teve como objetivo estudar a influência dos diferentes isolados protéicos de soja comerciais (IPSs) nas propriedades físicas e funcionais de produtos aglomerados a base de proteína de soja. Cinco diferentes isolados protéicos de soja comerciais foram caracterizados quanto à composição química aproximada, hidrofobicidade superficial, conteúdo de grupos sulfidrilas livres, capacidade de absorção de água (CAA) e índice de dispersibilidade de proteína (IDP). O perfil de proteínas dos isolados protéicos foi analisado por eletroforese em gel de poliacrilamida na presença de dodecil sulfato de sódio (SDS-PAGE). Cada isolado protéico foi utilizado em duas formulações, formulação 1 composta por IPS (70%)...

Extração e estudo do polissacarideo soluvel de soja e sua avaliação na estabilidade e reologia de suco de gaviola adicionado de isolado proteico de soja; Extraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate

Luiz Henrique Fasolin
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 13/03/2009 PT
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As bebidas à base de soja são bastante susceptíveis à sedimentação devido à presença de proteína e baixo pH, sendo necessária a adição de gomas para sua estabilização. As propriedades funcionais dos polissacarídeos solúveis de soja (SSPS) podem variar dependendo da temperatura de extração e forma de secagem (liofilização ou atomização) desta macromolécula. Além disso, a sua utilização como estabilizante de proteínas em suspensões ainda é pouco explorada e não é de completo entendimento. Tendo isso em vista, este trabalho teve como primeiro objetivo caracterizar o SSPS obtido em três condições de extração e avaliar as suas propriedades reológicas em diferentes soluções. A caracterização físico-química mostrou que os polissacarídeos apresentaram valores distintos apenas para a umidade, devido ao método de secagem a que foram submetidos. No entanto, os valores de viscosidade intrínseca mostraram influência do pH no comportamento hidrodinâmico das moléculas, atuando de forma diferente para cada SSPS. Por outro lado, as medidas reológicas mostraram que o SSPS seco em condições mais brandas (liofilizado) apresentou os maiores valores de pseudoplasticidade e viscosidade em altas taxas de deformação quando comparado aos demais. Embora a caracterização dos polissacarídeos não tenha indicado diferença entre os mesmos...

Influência das condições de secagem nas propriedades gelificante e emulsificante das frações 7S e 11S da proteína de soja; Influence of drying in the gelling and emulsifying properties of the fractions 7S and 11S protein from soybean

Adriana Gadioli Tarone
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 24/02/2012 PT
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Dietas a base de vegetais e suas proteínas têm se tornado cada vez mais populares visando saúde e bem-estar. Dentre as proteínas vegetais, a de soja é a mais utilizada como ingrediente na indústria de alimentos, atuando inclusive como estabilizante de emulsões e agente gelificante. As globulinas 7S (ß ¿ conglicinina) e 11S (glicinina) são as principais frações protéicas da soja, sendo que a primeira possui boa capacidade emulsificante e a segunda tem alto poder gelificante. Em função de condições de processo, como temperatura e pressão, as propriedades funcionais das frações protéicas de soja podem ser modificadas, dado que estas possuem diferente susceptibilidade ao calor e cisalhamento. Assim, este trabalho teve como objetivo estudar a capacidade emulsificante e gelificante das frações 7S e 11S da proteína de soja liofilizadas ou secas em "spray dryer¿ a 120, 150 ou 180ºC. Estas foram caracterizadas por eletroforese em gel de poliacrilamida, potencial zeta, isotermas de sorção, microscopia ótica, cor, distribuição de tamanho de partícula, densidades real e aparente e calorimetria diferencial de varredura. Quanto à cor, as amostras secas em "spray dryer¿ foram as mais claras, principalmente as secas em maior temperatura...

Interações físicas e químicas entre isolado protéico de soja e glúten vital durante a extrusão termoplástica a alta e baixa umidade para a obtenção de análogo de carne = : Physical and chemical interactions between isolated soy protein and vital gluten during thermoplastic extrusion at high and low moisture content to obtain meat analogue; Physical and chemical interactions between isolated soy protein and vital gluten during thermoplastic extrusion at high and low moisture content to obtain meat analogue

Marcio Schmiele
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 26/02/2014 PT
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46.36%
Os análogos de carne obtidos por extrusão termoplástica de proteínas vegetais são caracterizados pelo seu elevado teor proteico e estrutura semelhante às fibras da carne, envolvendo diversos tipos de ligações e/ou interações químicas entre as proteínas. O objetivo deste trabalho foi avaliar as características tecnológicas e físico-químicas de análogos de carne, à base de isolado proteico de soja, obtidos por processo de extrusão termoplástica a alta umidade (AU) e baixa umidade (BU). Para cada condição de umidade foi utilizado um Delineamento Composto Central Rotacional de três variáveis independentes (glúten vital, umidade de condicionamento e temperatura de extrusão). As variáveis dependentes avaliadas foram a textura instrumental, cor instrumental, capacidade de absorção de água, índice de solubilidade em água, capacidade de absorção de óleo, índice de dispersibilidade de proteína, energia mecânica específica e o tipo de interações proteicas. Estas interações foram avaliadas através de sete tipos de solventes específicos: (i) tampão fosfato para as proteínas no estado nativo; (ii) dodecil sulfato de sódio para as interações hidrofóbicas e iônicas; (iii) Triton 100X para as interações hidrofóbicas; (iv) ureia para as interações hidrofóbicas e pontes de hidrogênio; (v) ß-mercaptoetanol para as ligações dissulfeto; e (vi) ß-mercaptoetanol e ureia e (vii) dodecil sulfato de sódio e ureia...

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques

Sousa, Isabel; Batista, Ana Paula; Portugal, Carla A.M.; Crespo, João G.; Raymundo, Anabela
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2005 ENG
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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

Effect of Soy Proteins on the Growth of Clostridium perfringens1

Busta, F. F.; Schroder, D. J.
Fonte: PubMed Publicador: PubMed
Tipo: Artigo de Revista Científica
Publicado em /08/1971 EN
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Proteins that are used to fabricate imitation foods such as synthetic meats were evaluated for stimulative or inhibitory effects on the growth of Clostridium perfringens. Growth rate and extent were measured in thioglycolate medium without dextrose. This liquid medium contains Trypticase (BBL) which served as the protein control. For comparison, various soy proteins, synthetic meats, beef, turkey, sodium caseinate, and combinations of each were substituted for Trypticase. Meat loaf systems were also employed to determine the effects of protein additives to meat under actual meat loaf conditions. Growth of C. perfringens type A, strain S40, was measured in the respective media at 45 C at a pH of 7.0 and an Eh of below −300 mv. Viable populations were enumerated by agar plate techniques on Trypticase-sulfite-yeast-citrate-agar incubated anaerobically (90% N2-10% CO2) for 18 hr at 35 C. When compared to Trypticase, some soy proteins had stimulative effects on the growth of C. perfringens, whereas sodium caseinate and some soy proteins were inhibitory. In liquid medium in which meat or soy meat was the source of protein, there was a marked stimulation by beef, chicken, and soy beef. Soy chicken supported growth at a rate less than observed with Trypticase. Under actual meat loaf conditions...

Effect of soy proteins Vs soy isoflavones on lipid profile in postmenopausal women

Jassi, H. K.; Jain, A.; Arora, Sarika; Chitra, R.
Fonte: Springer-Verlag Publicador: Springer-Verlag
Tipo: Artigo de Revista Científica
EN
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Soy isoflavones and soy proteins are being considered as possible alternatives to postmenopausal hormone replacement therapy. This study was undertaken to evaluate effects of these two preparations on symptoms and lipid profile in postmenopausal women. The study was done in 75 postmenopausal women with FSH levels = 30 mIU/ml. These women were randomly divided into 3 groups (n=25). Study group I was given soy proteins 30gm/day containing 60 mg soy isoflavones. Study group II was given soy isoflavones (60 mg/day). The control group was given casein protein 30 gm/day. The menopausal symptoms were assessed by Kupperman Index. Fasting blood samples were analyzed for serum lipid profile, apolipoprotein A1 and B, Leutenizing Hormone (LH) and Follicle-Stimulating Hormone (FSH) at the beginning of therapy, 4 and 12 weeks after initiation of therapy. A highly significant improvement in postmenopausal symptoms was observed in both the study groups. A highly significant improvement was seen in serum lipid profile and Apolipoprotein A1 and B in women taking soy proteins whereas women taking soy isoflavones demonstrated significant improvement in serum triglycerides only. Both soy proteins and soy isoflavones are helpful in alleviating postmenopausal symptoms but soy proteins offer a greater health advantage due to their beneficial effect on serum lipid profile.

Dietary supplementation with soy isoflavones or replacement with soy proteins prevents hepatic lipid droplet accumulation and alters expression of genes involved in lipid metabolism in rats

Xiao, Chao Wu; Wood, Carla M.; Weber, Dorcas; Aziz, Syed A.; Mehta, Rekha; Griffin, Philip; Cockell, Kevin A.
Fonte: Springer Berlin Heidelberg Publicador: Springer Berlin Heidelberg
Tipo: Artigo de Revista Científica
EN
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Accumulation of hepatic lipid droplet (HLD) is the hallmark pathology of non-alcoholic fatty liver disease (NAFLD). This study examined the effects of soy isoflavones (ISF) and different amounts of soy proteins on the accumulation of HLD, lipid metabolism and related gene expression in rats. Weanling Sprague–Dawley rats were fed diets containing either 20 % casein protein without (D1) or with (D2) supplemental ISF (50 mg/kg diet) or substitution of casein with increasing amounts of alcohol-washed soy protein isolate (SPI, 5, 10, and 20 %; D3, D4, D5) for 90 days. Dietary casein (20 %) induced accumulation of HLD in female, but not in male rats. Both soy proteins and ISF remarkably prevented the formation of HLD. Soy proteins lowered hepatic total cholesterol and triglyceride in a dose-dependent manner. Interestingly, soy proteins but not ISF significantly increased free fatty acids in the liver of the female rats compared to D1. Proteomic analysis showed that at least 3 enzymes involved in lipogenesis were down-regulated and 7 proteins related to fatty acid β-oxidation or lipolysis were up-regulated by soy protein over D1. Additionally, 9 differentially expressed proteins identified were related to amino acid metabolism, 5 to glycolysis and 2 to cholesterol metabolism. Dietary ISF and SPI markedly reduced hepatic-peroxisome-proliferator-activated receptor γ2 (PPARγ2) and fat-specific protein 27 (FSP27) in female rats. Overall...

Developing a global soy blueprint for a safe secure and sustainable supply: proceedings.

WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing.
Fonte: Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. WSRC 2009. Publicador: Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. WSRC 2009.
Tipo: Artigo em anais de congresso (ALICE) Formato: 1 CD-ROM.
EN
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Plenary sessions: The Argentine agroindustrial soy complex. Towards doubling soy protein intake in the Indian platter: what can the soy industry, policy makers and the civil society do? European soybean production and market: current situation and future trends. The status of soybean production and utilization in Southern Africa. A new approach of soybean improvement: hybrid soybean. New techniques induced from traditional soybean products and new technology of soybean process. The application of soybean for health and nutrition improvement of Chinese people. Progress of soybean disease research in a scenario of global changes and future challenges. The role and function of futures market in soybean industry development. Oral presentations: Germplasm: Genetic bases for effective in situ conservation of wild soybean (Glycine soja) germplasm. Gap analysis for soybean as an aid to complementary genetic conservation. Gene flow from GM soybean to wild soybean under field conditions: its implication in conservation. Collection, conservation, and evaluation of soybean germplasm. Conservation and management of soybean [Glycine max (L.) Merr.] genetic resources at National Gene Bank, New Delhi, India. Tolerance of soybean (Glycine max) germplasm from Southeast Asia to flooding stress. Nutritional...

Avaliação de queijos ricota comercializados em Goiânia-GO e queijos processados com diferentes concentrações de leite e adicionados de proteínas de soja e cálcio; Evaluation of Ricotta cheese sold in Goiânia-GO and processed with different concentrations of milk and added soy protein and calcium

Oliveira, Marinna Barros de
Fonte: Universidade Federal de Goiás; Brasil; UFG; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA); Escola de Agronomia e Engenharia de Alimentos - EAEA (RG) Publicador: Universidade Federal de Goiás; Brasil; UFG; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA); Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
Tipo: Dissertação Formato: application/pdf
POR
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The Ricotta is produced by precipitation and denaturation of the whey proteins by heat influenced by acidification. Their proteins have high nutritional and functional quality, however the Ricotta has low income and fragile texture when compared to other types of cheeses. The aim of this work was to process and evaluate ricotta cheese added different concentrations of milk and compare them with cheeses marketed. Moreover, developing and evaluating Ricotta cheese adding soymilk and varying the initial acidity of the mixture and adding calcium salts. In the nutritional composition of Ricotta cheeses added different concentrations of milk, the higher the concentration of milk, the largest protein and salts., and lower moisture. The values found in cheeses with added milk (20 and 35%) were similar when compared with marketed cheeses, characterizing these may be on the verge or exceeding the limits of adding milk established by law. That is, the addition of milk, mainly in order extrapolated, change substantially the physical and chemical characteristics of Ricotta cheese, often leading to confuse consumers about specific and unique characteres to that type of cheese, which makes a cheese originally high nutritional quality and good sensory characteristics...

Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos; Proteins of soy and colágeno: validation of the quantification methodologies and technological evaluation of the use in cárneos products

Jussara Carvalho de Moura Della Torre
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 19/08/2004 PT
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56.56%
Salsichas, lingüiças e hambúrgueres são produtos cárneos cominuídos susceptíveis à fraude pelo uso de extensores protéicos dos tipos colágeno e soja, utilizados pelos benefícios tecnológicos e de redução de custos de processo, sendo, contudo considerados limitantes pelos teores em aminoácidos essenciais e efeitos adversos que produzem nas características sensoriais. O efetivo controle dos teores adicionados não se realiza na rotina dos órgãos de vigilância do Brasil, pela falta de metodologia analítica validada para a quantificação das proteínas de soja e por não haver limites legislativos máximos de colágeno, junto aos parâmetros físico-químicos regulatórios. Visando apresentar subsídios para o estabelecimento de teores máximos e o efetivo controle da presença de proteínas de soja e colágeno, o presente projeto objetivou: a) validar intralaboratorialmente as metodologias oficiais da AOAC na quantificação de hidroxiprolina (colágeno) e proteínas de soja em produtos cárneos; b) avaliar a composição e influência tecnológica destes extensores em salsichão Lionês; e c) apresentar resultados sensoriais e físico-químicos de produtos comerciais tipo salsicha, lingüiça e carne bovina moída...

Desenvolvimento de uma sobremesa a base de soja tipo petit suisse enriquecido com calcio e alto teor proteico; Development of a soy-based dessert enriched with calcium and high protein content

Mari Matsuoka Tomikawa
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 30/06/2009 PT
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Produtos comerciais a base de extrato hidrossolúvel de soja em combinação com sucos de frutas têm obtido êxito no mercado, como alternativa proteica com benefícios funcionais. No entanto, a quantidade de proteína de soja nessas associações é relativamente baixa no mercado nacional, de 0,6 a 3,0%. O presente trabalho constituiu no desenvolvimento uma sobremesa a base de soja com características semelhantes aos queijos petit suisse, com teor de proteína de soja acima dos produtos a base de extrato hidrossolúvel de soja combinados com sucos de frutas encontrados hoje no mercado brasileiro, e com características sensoriais aceitas pelo consumidor. As sobremesas de soja foram desenvolvidas a partir da coagulação do extrato hidrossolúvel de soja sulfato de cálcio (CaSO4.2H2O) em concentrações de variando de 0,25 a 1%, acréscimo de goma guar em concentrações de 0,02 a 0,2% e ajuste de pH (4,0 a 4,4) com ácido lático 85%. O efeito dessas variáveis foi avaliado sobre a composição física e química, o conteúdo de cálcio, o rendimento em proteína e a firmeza das sobremesas de soja obtidas nos ensaios experimentais. Todas as variáveis foram influenciadas significativamente (p=0,05) pela concentração de CaSO4.2H2O. O teor de sólidos totais e o conteúdo de cálcio elevaram-se com o aumento da concentração de coagulante. O teor de proteína e lipídios e a firmeza apresentaram forte correlação entre si...

Effects of soy beverage and soy-based formula on growth, weight, and fecal moisture: experimental study in rats

Silva,Maisa de Lima Correia; Speridião,Patrícia da Graça Leite; Marciano,Renata; Amâncio,Olga Maria S.; Morais,Tânia Beninga de; Morais,Mauro Batista de
Fonte: Sociedade Brasileira de Pediatria Publicador: Sociedade Brasileira de Pediatria
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2015 EN
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46.48%
OBJECTIVE: To compare body growth, weight, and fecal moisture in recently weaned rats fed exclusively on infant soy formula and soy-based beverage. METHODS: Three similar groups were formed (n = 10/group) consisting of weanling Wistar rats, maintained in metabolic cages. One group was fed soy protein-based beverage, another with soy-based infant formula, and another with cow's milk infant formula (control group). Water and diet were offered ad libitum. Body weight and length were measured. Stool was collected for three consecutive days. RESULTS: Weight and length were lower (p = 0.001; p = 0.001) in the groups receiving soy protein-based beverage (73.16 ± 5.74 g; 23.94 ± 1.04 cm) and soy-based formula (71.11 ± 5.84 g; 24.74 ± 0.60 cm) in relation to the group receiving cow's milk formula (84.88 ± 9.75 g; 26.01 ± 0.91 cm). Fresh fecal weight was greater (p < 0.001) in the soy-based beverage (3.44 ± 0.48 g) than in the soy-based formula (0.79 ± 0.20 g) and cow's milk-based formula (0.42 ± 0.17 g). Fecal moisture was higher (p < 0.001) in the group receiving soy protein-based beverage (47.28 ± 9.02%) and soy-based formula (37.21 ± 13.20%) than in the group receiving cow's milk formula (22.71 ± 10.86%). CONCLUSION: The growth of rats fed soy protein-based beverage and soy-based formula was lower than those fed cow's milk-based formula. The soy protein-based beverage resulted in significant increase in fecal weight and moisture.

Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins

Pescuma, Micaela; Espeche Turbay, Maria Beatriz; Mozzi, Fernanda Beatriz; Font, Graciela Maria; Savoy, Graciela; Hebert, Elvira Maria
Fonte: Springer Publicador: Springer
Tipo: info:eu-repo/semantics/article; info:ar-repo/semantics/artículo; info:eu-repo/semantics/publishedVersion Formato: application/pdf
ENG
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The ability of industrially relevant species of thermophilic lactobacilli strains to hydrolyze proteins from animal (caseins and ß-lactoglobulin) and vegetable (soybean and wheat) sources, as well as the influence of the peptide content of the growth medium on the cell envelope-associated proteinase (CEP) activity were evaluated. Lactobacillus delbrueckii subsp. lactis (CRL 581 and 654), Lactobacillus delbrueckii subsp. bulgaricus (CRL 454 and 656), Lactobacillus acidophilus (CRL 636 and 1063) and Lactobacillus helveticus (CRL 1062 and 1177) were grown in a chemically defined medium supplemented or not with 1% Casitone. All strains hydrolyzed mainly ß-casein while the degradation of a-casein was strain-dependent. Contrariwise, ?-Casein was poorly degraded by the studied lactobacilli. ß-lactoglobulin was mainly hydrolyzed by CRL 656, CRL 636 and CRL 1062 strains. The L. delbrueckii subsp. lactis strains, L. delbrueckii subsp. bulgaricus CRL 656 and L. helveticus CRL 1177 degraded gliadin in high extent while the L. acidophilus and L. helveticus strains hydrolyzed highly the soy proteins. Proteinase production was inhibited by Casitone being the L. delbrueckii subsp. lactis species the most affected. This study highlights the importance of the proteolytic diversity of lactobacilli for the rational strain selection when formulating hydrolyzed dairy or vegetable food products.; Fil: Pescuma...

The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption

Weinborn, Valerie; Pizarro, Fernando; Olivares, Manuel; Brito, Alex; Arredondo, Miguel; Flores, Sebastián; Valenzuela, Carolina
Fonte: MDPI Publicador: MDPI
Tipo: Artigo de Revista Científica
Publicado em 30/10/2015 EN
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36.42%
The aim of this study is to determine the effect of proteins from cereals and legumes on heme iron (Fe) absorption. The absorption of heme Fe without its native globin was measured. Thirty adult females participated in two experimental studies (15 per study). Study I focused on the effects of cereal proteins (zein, gliadin and glutelin) and study II on the effects of legume proteins (soy, pea and lentil) on heme Fe absorption. When heme was given alone (as a control), study I and II yielded 6.2% and 11.0% heme absorption (p > 0.05). In study I, heme Fe absorption was 7.2%, 7.5% and 5.9% when zein, gliadin and glutelin were added, respectively. From this, it was concluded that cereal proteins did not affect heme Fe absorption. In study II, heme Fe absorption was 7.3%, 8.1% and 9.1% with the addition of soy, pea and lentil proteins, respectively. Only soy proteins decreased heme Fe absorption (p < 0.05). These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.

Structural and functional properties of soy protein isolate and cod gelatin blend films

Pérez Mateos, Miriam; Denavi, Gabriela A.; Añón, María Cristina; Montero García, Pilar; Mauri, Adriana N.; Gómez Guillén, M. C.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo Formato: 259768 bytes; application/pdf
ENG
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56.29%
8 pages, 6 figures, 3 tables.-- Available online 1 April 2009.; The structure-function relationship of composite films obtained from soybean-protein isolate (SPI) and cod gelatin was studied. Films with different ratios of SPI:gelatin (0, 25, 50, 75, 100% [w/w]) and plasticized by a mixture of glycerol and sorbitol were prepared by casting. Regardless of the soybean-protein concentration, the thickness and water-vapor permeability of the composite films diminished significantly as compared to pure-gelatin films. The formulation containing 25% SPI: 75% cod-skin gelatin had the maximum force at the breaking point, which was 1.8-fold and 2.8-fold greater than those of 100% gelatin and 100% SPI films, respectively. Moreover, this formulation offered high percent-deformation values lower than those of gelatin but higher than all other films containing SPI-, and the same relatively low water-vapor permeability as the 100% SPI film. While all the films exhibited high water solubility, a slight reduction in film solubility and soluble protein was observed with increasing SPI concentration. Differential-scanning calorimetry analyses revealed that gelatin was completely denatured in all films, while soy proteins largely maintained their native conformation. Analysis by fourier-transform–infrared spectroscopy revealed that the presence of 25% SPI produced gelatin conformational changes...

Comparison between the isotherms of two commercial types of textured soy protein

Cassini,A.S.; Marczak,L.D.F.; Noreña,C.P.Z.
Fonte: Latin American applied research Publicador: Latin American applied research
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2009 EN
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46.12%
Textured soy proteins (TSP) are functional ingredients used in food applications. This study aims to compare the sorption isotherms of two commercial types of TSP at 10, 20, 30 and 40 °C; the best fit to the experimental data was selected from eight classical models. The curves obtained for TSP type I showed that the equilibrium moisture content decreases as temperature increases for water activities up to 90%. At higher water activities, the moisture content showed an inverse behavior. This inversion did not occur for TSP type II due to the absence of sugars in this type of TSP. The Chirife, GAB and Peleg equations presented the best fit for the curves.

Rheometry and scanning electron microscopy study of casein curds added with mesquite seed gum and soy proteins

Hernández-Tinoco,A.; Ramos-Ramírez,E. G.; Falcony-Guajardo,C.; Salazar-Montoya,J. A.
Fonte: Latin American applied research Publicador: Latin American applied research
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/07/2004 EN
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46.18%
The rheological and micro-structural characteristics of curds added with mesquite seed gum (MESG) and soy protein (SP) were studied. Two types of curds were prepared either with 100% raw commercial milk or with a 50% low-fat milk and the effect of the addition of 0.15% (w/w) and 0.45% (w/w) of MESG and/or 0.3% (w/w) and 0.6% (w/w) soy protein content was analyzed. The addition of MESG and SP results in moisture of up to 64.0% compared to 43.2% in the control sample. The rheometric functions G' (storage modulus) and G'' (loss modulus), measured in the frequency sweep from 6.28 to 62.8 rad/s tend to decrease for curds prepared with 100% raw milk and the addition of MESG and/or SP. In the case of low-fat milk curds the opposite behavior was observed. The micro-morphology of the samples added with MESG-SP present a cavernous appearance that was not present in the control curd.