Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein
Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D single-screw extruder at the optimum conditions for their expansion (150°C and 35% moisture, and 130°C and 35% moisture, respectively). Emulsions were produced with these proteins and studied by rheology and time domain...
Gespeichert in:
| Veröffentlicht in: | Food biophysics 2010-06, Vol.5 (2), p.94-102 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 102 |
|---|---|
| container_issue | 2 |
| container_start_page | 94 |
| container_title | Food biophysics |
| container_volume | 5 |
| creator | Silva, Ana C. C Arêas, Elizabeth P. G Silva, Marcelo A Arêas, José Alfredo G |
| description | Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D single-screw extruder at the optimum conditions for their expansion (150°C and 35% moisture, and 130°C and 35% moisture, respectively). Emulsions were produced with these proteins and studied by rheology and time domain low-resolution ¹H nuclear magnetic resonance (TD-NMR). Extrusion increased storage modulus of rumen protein emulsions. The opposite was observed for soy protein. Mechanical relaxation showed the existence of three relaxing components in the emulsions whose relative contributions were changed by extrusion. Likewise, spin-spin relaxation time constants (T ₂) measured by TD-NMR also showed three major distinct populations of protons in respect to their mobility that were also altered by extrusion. Extrusion increased surface hydrophobicity of both rumen and soy protein. Solubility of rumen protein increased with extrusion whereas soy protein had its solubility decreased after processing. Extrusion promoted molecular reorganization of protein, increasing its superficial hydrophobicity, affecting its interfacial properties and improving its emulsifying behavior. The results show that extrusion can promote the use of rumen, a by-product waste from the meat industry, in human nutrition by replacing soy protein in food emulsions. |
| doi_str_mv | 10.1007/s11483-010-9149-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_89164130</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2009934351</sourcerecordid><originalsourceid>FETCH-LOGICAL-c404t-20121116f28f4ac0cf17440057811be467cde2c9dd687c460b07d0be049dc3af3</originalsourceid><addsrcrecordid>eNp9kNtKxDAQhoMouK4-gFfWB6jONGmaXspSDygornsdummyZtlN1qQF9-1treidMDAD8_9z-Ag5R7hCgOI6IjJBU0BIS2RlCgdkgnlepCg4P_ytc3FMTmJcAzDGOEzIY2WMVm1MvEmqzzZ00XqX9NG-66Tadptozd66VfIS_E6H1upv6Wu31S6pXZPM_X7otdq6U3Jk6k3UZz95Sha31dvsPn16vnuY3TyligFr0wwwQ0RuMmFYrUAZLBgDyAuBuNSMF6rRmSqbhotC9VcuoWhgqYGVjaK1oVNyOc7dBf_R6djKte-C61dKUSJnSKHX4KhRwccYtJG7YLd12EsEORCTIzHZE5MDMTl4stETe61b6fA39z_TxWgytZf1KtgoF_P-RQoospJTSr8AAY92cQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>89164130</pqid></control><display><type>article</type><title>Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein</title><source>SpringerLink Journals - AutoHoldings</source><creator>Silva, Ana C. C ; Arêas, Elizabeth P. G ; Silva, Marcelo A ; Arêas, José Alfredo G</creator><creatorcontrib>Silva, Ana C. C ; Arêas, Elizabeth P. G ; Silva, Marcelo A ; Arêas, José Alfredo G</creatorcontrib><description>Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D single-screw extruder at the optimum conditions for their expansion (150°C and 35% moisture, and 130°C and 35% moisture, respectively). Emulsions were produced with these proteins and studied by rheology and time domain low-resolution ¹H nuclear magnetic resonance (TD-NMR). Extrusion increased storage modulus of rumen protein emulsions. The opposite was observed for soy protein. Mechanical relaxation showed the existence of three relaxing components in the emulsions whose relative contributions were changed by extrusion. Likewise, spin-spin relaxation time constants (T ₂) measured by TD-NMR also showed three major distinct populations of protons in respect to their mobility that were also altered by extrusion. Extrusion increased surface hydrophobicity of both rumen and soy protein. Solubility of rumen protein increased with extrusion whereas soy protein had its solubility decreased after processing. Extrusion promoted molecular reorganization of protein, increasing its superficial hydrophobicity, affecting its interfacial properties and improving its emulsifying behavior. The results show that extrusion can promote the use of rumen, a by-product waste from the meat industry, in human nutrition by replacing soy protein in food emulsions.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-010-9149-0</identifier><language>eng</language><publisher>Boston: Boston : Springer US</publisher><subject>Analytical Chemistry ; Biological and Medical Physics ; Biophysics ; byproducts ; Chemistry ; Chemistry and Materials Science ; emulsifying properties ; Emulsions ; extruders ; extrusion ; Food Science ; Human nutrition ; hydrophobicity ; livestock and meat industry ; Meat processing ; NMR ; Nuclear magnetic resonance ; nuclear magnetic resonance spectroscopy ; Original Article ; protein concentrates ; protein sources ; Proteins ; protons ; Rheology ; rumen ; slaughterhouse wastes ; Solubility ; Soy products ; soy protein ; storage modulus ; Waste materials</subject><ispartof>Food biophysics, 2010-06, Vol.5 (2), p.94-102</ispartof><rights>Springer Science+Business Media, LLC 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c404t-20121116f28f4ac0cf17440057811be467cde2c9dd687c460b07d0be049dc3af3</citedby><cites>FETCH-LOGICAL-c404t-20121116f28f4ac0cf17440057811be467cde2c9dd687c460b07d0be049dc3af3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11483-010-9149-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11483-010-9149-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,41487,42556,51318</link.rule.ids></links><search><creatorcontrib>Silva, Ana C. C</creatorcontrib><creatorcontrib>Arêas, Elizabeth P. G</creatorcontrib><creatorcontrib>Silva, Marcelo A</creatorcontrib><creatorcontrib>Arêas, José Alfredo G</creatorcontrib><title>Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D single-screw extruder at the optimum conditions for their expansion (150°C and 35% moisture, and 130°C and 35% moisture, respectively). Emulsions were produced with these proteins and studied by rheology and time domain low-resolution ¹H nuclear magnetic resonance (TD-NMR). Extrusion increased storage modulus of rumen protein emulsions. The opposite was observed for soy protein. Mechanical relaxation showed the existence of three relaxing components in the emulsions whose relative contributions were changed by extrusion. Likewise, spin-spin relaxation time constants (T ₂) measured by TD-NMR also showed three major distinct populations of protons in respect to their mobility that were also altered by extrusion. Extrusion increased surface hydrophobicity of both rumen and soy protein. Solubility of rumen protein increased with extrusion whereas soy protein had its solubility decreased after processing. Extrusion promoted molecular reorganization of protein, increasing its superficial hydrophobicity, affecting its interfacial properties and improving its emulsifying behavior. The results show that extrusion can promote the use of rumen, a by-product waste from the meat industry, in human nutrition by replacing soy protein in food emulsions.</description><subject>Analytical Chemistry</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>byproducts</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>emulsifying properties</subject><subject>Emulsions</subject><subject>extruders</subject><subject>extrusion</subject><subject>Food Science</subject><subject>Human nutrition</subject><subject>hydrophobicity</subject><subject>livestock and meat industry</subject><subject>Meat processing</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Original Article</subject><subject>protein concentrates</subject><subject>protein sources</subject><subject>Proteins</subject><subject>protons</subject><subject>Rheology</subject><subject>rumen</subject><subject>slaughterhouse wastes</subject><subject>Solubility</subject><subject>Soy products</subject><subject>soy protein</subject><subject>storage modulus</subject><subject>Waste materials</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kNtKxDAQhoMouK4-gFfWB6jONGmaXspSDygornsdummyZtlN1qQF9-1treidMDAD8_9z-Ag5R7hCgOI6IjJBU0BIS2RlCgdkgnlepCg4P_ytc3FMTmJcAzDGOEzIY2WMVm1MvEmqzzZ00XqX9NG-66Tadptozd66VfIS_E6H1upv6Wu31S6pXZPM_X7otdq6U3Jk6k3UZz95Sha31dvsPn16vnuY3TyligFr0wwwQ0RuMmFYrUAZLBgDyAuBuNSMF6rRmSqbhotC9VcuoWhgqYGVjaK1oVNyOc7dBf_R6djKte-C61dKUSJnSKHX4KhRwccYtJG7YLd12EsEORCTIzHZE5MDMTl4stETe61b6fA39z_TxWgytZf1KtgoF_P-RQoospJTSr8AAY92cQ</recordid><startdate>20100601</startdate><enddate>20100601</enddate><creator>Silva, Ana C. C</creator><creator>Arêas, Elizabeth P. G</creator><creator>Silva, Marcelo A</creator><creator>Arêas, José Alfredo G</creator><general>Boston : Springer US</general><general>Springer US</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>20100601</creationdate><title>Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein</title><author>Silva, Ana C. C ; Arêas, Elizabeth P. G ; Silva, Marcelo A ; Arêas, José Alfredo G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c404t-20121116f28f4ac0cf17440057811be467cde2c9dd687c460b07d0be049dc3af3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Analytical Chemistry</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>byproducts</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>emulsifying properties</topic><topic>Emulsions</topic><topic>extruders</topic><topic>extrusion</topic><topic>Food Science</topic><topic>Human nutrition</topic><topic>hydrophobicity</topic><topic>livestock and meat industry</topic><topic>Meat processing</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Original Article</topic><topic>protein concentrates</topic><topic>protein sources</topic><topic>Proteins</topic><topic>protons</topic><topic>Rheology</topic><topic>rumen</topic><topic>slaughterhouse wastes</topic><topic>Solubility</topic><topic>Soy products</topic><topic>soy protein</topic><topic>storage modulus</topic><topic>Waste materials</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva, Ana C. C</creatorcontrib><creatorcontrib>Arêas, Elizabeth P. G</creatorcontrib><creatorcontrib>Silva, Marcelo A</creatorcontrib><creatorcontrib>Arêas, José Alfredo G</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agriculture Science Database</collection><collection>ProQuest Science Journals</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Food biophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva, Ana C. C</au><au>Arêas, Elizabeth P. G</au><au>Silva, Marcelo A</au><au>Arêas, José Alfredo G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2010-06-01</date><risdate>2010</risdate><volume>5</volume><issue>2</issue><spage>94</spage><epage>102</epage><pages>94-102</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>Defatted rumen protein and soy protein concentrate were extruded in a 15.5:1 L/D single-screw extruder at the optimum conditions for their expansion (150°C and 35% moisture, and 130°C and 35% moisture, respectively). Emulsions were produced with these proteins and studied by rheology and time domain low-resolution ¹H nuclear magnetic resonance (TD-NMR). Extrusion increased storage modulus of rumen protein emulsions. The opposite was observed for soy protein. Mechanical relaxation showed the existence of three relaxing components in the emulsions whose relative contributions were changed by extrusion. Likewise, spin-spin relaxation time constants (T ₂) measured by TD-NMR also showed three major distinct populations of protons in respect to their mobility that were also altered by extrusion. Extrusion increased surface hydrophobicity of both rumen and soy protein. Solubility of rumen protein increased with extrusion whereas soy protein had its solubility decreased after processing. Extrusion promoted molecular reorganization of protein, increasing its superficial hydrophobicity, affecting its interfacial properties and improving its emulsifying behavior. The results show that extrusion can promote the use of rumen, a by-product waste from the meat industry, in human nutrition by replacing soy protein in food emulsions.</abstract><cop>Boston</cop><pub>Boston : Springer US</pub><doi>10.1007/s11483-010-9149-0</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1557-1858 |
| ispartof | Food biophysics, 2010-06, Vol.5 (2), p.94-102 |
| issn | 1557-1858 1557-1866 |
| language | eng |
| recordid | cdi_proquest_journals_89164130 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Analytical Chemistry Biological and Medical Physics Biophysics byproducts Chemistry Chemistry and Materials Science emulsifying properties Emulsions extruders extrusion Food Science Human nutrition hydrophobicity livestock and meat industry Meat processing NMR Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Original Article protein concentrates protein sources Proteins protons Rheology rumen slaughterhouse wastes Solubility Soy products soy protein storage modulus Waste materials |
| title | Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T16%3A16%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20Extrusion%20on%20the%20Emulsifying%20Properties%20of%20Rumen%20and%20Soy%20Protein&rft.jtitle=Food%20biophysics&rft.au=Silva,%20Ana%20C.%20C&rft.date=2010-06-01&rft.volume=5&rft.issue=2&rft.spage=94&rft.epage=102&rft.pages=94-102&rft.issn=1557-1858&rft.eissn=1557-1866&rft_id=info:doi/10.1007/s11483-010-9149-0&rft_dat=%3Cproquest_cross%3E2009934351%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=89164130&rft_id=info:pmid/&rfr_iscdi=true |