Desenvolvimento e caracterização de isolado protéico de soja modificado com hexametafosfato de sódio

• Autor(a) principal: Oliveira, Gustavo Fonseca
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2875
• topic: Soja; Isolado protéico; Proteína; Soy; Protein isolate; Protein; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Allergy to dairy products is the most common food intolerance in childhood. Because immaturity of intestinal mucosa and of immune system children under three years old are most susceptible to the onset of food allergy. This situation requires replace of dairy products in the diet by foods without cross-reactivity with cow's milk protein, affordable and which are appropriate regarding nutritional properties. Thus formulated products based on soy are considered safe and effective, providing an alternative nutritional solution for patients with allergy to dairy products. Modification of the profile of solubility in relation to pH of soy protein suspension was the approach in this study. Sodium hexametaphosphate was the chemical agent used to modify the protein solubility profile. It was observed that treatment with 10% w/w sodium hexametaphosphate was effective in reducing the solubility of soy proteins at pH values below the isoelectric point. Above the isoelectric point the solubility of modified soy protein isolate increased considerably, higher than the solubility of the unmodified protein isolate. This behavior facilitates the use of this modified soy protein isolate in products where solubility is an important parameter. The low solubility of proteins in the stomach pH is important for the clotting process. Firm clots but soft enough for a proper digestion in the small intestine should be formed. Inappropriate clot formation can cause uncontrolled growth of bacteria and intestinal disorders. The protein quality indices were determined by biological assay and the results revealed encouraging applications, especially because digestibility showed no significant difference compared to casein (p> 0.05).