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Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
29/03/2016 |
Data da última atualização: |
29/03/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
WALLY-VALIM, A, P.; VANIER, N. L.; ZAVAREZE, E. DA R.; ZAMBIAZI, R. C.; CASTRO, L. A. S. de; SCHIRMER, M. A.; ELIAS, M. C. |
Afiliação: |
Ana Paula Wally-Vallim, UFPEL; Nathan Levien Vanier, UFPEL; Elessandra da Rosa Zavareze, UFPEL; Rui Carlos Zambiazi, UFPEL; LUIS ANTONIO SUITA DE CASTRO, CPACT; Manoel Artigas Schirmer, UFPEL; Moacir Cardoso Elias, UFPEL. |
Título: |
Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Journal of Food Science, v. 79, n. 7, p. E1351-E1358, 2014. |
ISSN: |
1750-3841 |
Idioma: |
Inglês |
Conteúdo: |
Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, ?-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. |
Thesagro: |
Soja. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/141738/1/jfds12506.pdf
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Marc: |
LEADER 02026naa a2200217 a 4500 001 2041964 005 2016-03-29 008 2014 bl uuuu u00u1 u #d 022 $a1750-3841 100 1 $aWALLY-VALIM, A, P. 245 $aIsoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.$h[electronic resource] 260 $c2014 520 $aSoybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, ?-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. 650 $aSoja 700 1 $aVANIER, N. L. 700 1 $aZAVAREZE, E. DA R. 700 1 $aZAMBIAZI, R. C. 700 1 $aCASTRO, L. A. S. de 700 1 $aSCHIRMER, M. A. 700 1 $aELIAS, M. C. 773 $tJournal of Food Science$gv. 79, n. 7, p. E1351-E1358, 2014.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Registro Completo
Biblioteca(s): |
Embrapa Agropecuária Oeste. |
Data corrente: |
19/08/1992 |
Data da última atualização: |
21/06/2013 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
MELO FILHO, G. A. de; KRUKER, J. M. |
Título: |
Custos operacionais, fixos e totais da cultura do trigo, na região de Dourados, MS, safra 1986. |
Ano de publicação: |
1986 |
Fonte/Imprenta: |
Dourados: EMBRAPA-UEPAE Dourados, 1986. |
Páginas: |
10 p. |
Série: |
(EMBRAPA-UEPAE Dourados. Comunicado Tecnico, 28). |
Idioma: |
Português |
Palavras-Chave: |
Brasil; Cultura; Dourados; Mato Grosso do Sul. |
Thesagro: |
Cerrado; Custo; Custo de Produção; Economia; Produção; Trigo; Triticum Aestivum. |
Thesaurus NAL: |
Brazil; production costs; wheat. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/40086/1/COT-28.86.pdf
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Marc: |
LEADER 00820nam a2200301 a 4500 001 1234294 005 2013-06-21 008 1986 bl uuuu u0uu1 u #d 100 1 $aMELO FILHO, G. A. de 245 $aCustos operacionais, fixos e totais da cultura do trigo, na região de Dourados, MS, safra 1986. 260 $aDourados: EMBRAPA-UEPAE Dourados$c1986 300 $a10 p. 490 $a(EMBRAPA-UEPAE Dourados. Comunicado Tecnico, 28). 650 $aBrazil 650 $aproduction costs 650 $awheat 650 $aCerrado 650 $aCusto 650 $aCusto de Produção 650 $aEconomia 650 $aProdução 650 $aTrigo 650 $aTriticum Aestivum 653 $aBrasil 653 $aCultura 653 $aDourados 653 $aMato Grosso do Sul 700 1 $aKRUKER, J. M.
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Embrapa Agropecuária Oeste (CPAO) |
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