Page 160 - 087

· H A R I N A S P R o T e I C A S ·

Science & Technology, 30 (3), 263-295. of Animal Science, 69, 2918 2924. − Susi H, Byler DM. 1986. Resolution-
− Kratzer, F.H., Bersch, S., Vohra, P. − Pearson, A.M. 1983. Soy proteins. In enhanced Fourier transform infrared
1990. Evaluation of heat-damage to pro- Developments in Food Protein-2 (B.J.F. spectroscopy of enzymes. Methods in
tein by Coomassie Blue G dye-binding. Hudson, ed), 67. Applied Science. Pub., Enzymology, 130, 290−311
Journal of Food Science. 55, 805-807 London. − Wang C., Jiang L., Wei D., Li Y.,
− Mustakas G.C., Moulton K.J., Baker − Sessa D.J. 1992. Hydration Effects Sui X., Wang Z., Li D. 2011. Effect of
E.C., Kwolek W.F. 1981. Critical Pro- on the Thermal Stability of Proteins in Secondary Structure determined by
cessing Factors in Desolventizing-Toas- Cracked Soybeans and Defatted Soy FTIR Spectra on Surface Hydrophobici-
ting Soybean Meal for Feed. Journal of Flour. LWT - Food Science and Techno- ty of Soybean Protein Isolate. Procedia
the American Oil Chemists' Society, 58 logy. 25. 365-370. Engineering, 15, 4819 4827.
(3), 300-305. − Singh, B.R. 2000. Infrared analysis − Thomas M., van Kol E.M. R. A. H.,
− Nzai J.M., Proctor A. 1998. Determi- of peptides and proteins. Principles and Tamminga S., Verstegen M.W.A., van der
nation of Phospholipids in Vegetable Oil applications. ACS Symposium Series 750. Poel A.F. B. 1997. Effects of Water, Steam
by Fourier Transform Infrared Spectros- American Chemical Society, Washington. and Shear Conditioning on the Protein
copy. Journal of the American Oil Che- − Sobral P.A., Wagner J.R. Relación Quality of Soy Grits. Journal of the Scien-
mists' Society, 75 (10), 1281-1289 entre la composición y la actividad ce of Food and Agriculture, 74, 392-400.
− Ohtsuru M. y Kito M. 1983. Asso- antitríptica de sueros de soja y el
ciation of phosphatidiylcholine with comportamiento térmico de sus pro-
soybean 11S globulin. Agriculture Bio- teínas aisladas. Información Tecnológi- · Agradecimientos
logical Chemistry. 47, 1907-1908 ca. 2009, 20 (5), 65-73.
− Parsons, C. M., Hashimoto, K., Wede- − Sorgentini D.A., Wagner, J.R. 1999. Los autores agradecen a la Asociación
kind, K., & Baker, D. H. 1991. Soybean Comparative study of structural charac- Argentina de Grasas y Aceites (ASAGA),
protein solubility in KOH as an in vitro teristics and thermal behavior of whey que ha financiado estos estudios en el
test for in vivo protein quality: Effects of and isolate soybean proteins. Journal of marco de un convenio con la Universidad
particle size and overprocessing. Journal Food Biochemistry, 23 (5), 489-507 Nacional de Quilmes n

324 A&G 87 • Tomo XXII • Vol. 2 • 316-324 • (2012)