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Hydrophilic and Rheological Properties of Brewer's Yeast Protein Concentrates
Author(s) -
PACHECO MARIA TERESA B.,
SGARBIERI VALDEMIRO C.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15717.x
Subject(s) - chemistry , rheology , solubility , viscosity , dispersion (optics) , precipitation , chromatography , shear thinning , sodium , water holding capacity , extraction (chemistry) , apparent viscosity , nuclear chemistry , chemical engineering , food science , organic chemistry , materials science , physics , meteorology , optics , composite material , engineering
Protein solubility (PS), water‐holding capacity (WHC), viscosity and gelling properties were studied in brewer's yeast protein concentrates prepared by 3 procedures: isoeletric precipitation of protein (I‐PC), extraction with 0.5M NaClO 4 (P‐PC) or with 3% sodium trimetaphosphate (TMP‐PC). PS was higher for TMP‐PC and lower for P‐PC at pH 4 to 12. WHC increased with increasing pH in all concentrates, but was higher for TMP‐PC. The presence of NaCl (0.1 M and 1.0M) reduced to 50% the WHC of TMP‐PC. Gelling properties of a 10% protein dispersion were studied in the TMP‐PC preparation. Hardness and fracturability of the gel (TA‐XT2 texturometer) was 35 and 31 gf, respectively. Apparent viscosity of a 3% dispersion at pH 7.0 was lower for I‐PC and higher but similar for TMP‐PC and P‐PC. All concentrates showed pseudoplastic rheological behavior.