COMPARISON BETWEEN THE ISOTHERMS OF TWO COMMERCIAL TYPES OF TEXTURED SOY PROTEIN

被引：0

作者：

Cassini, A. S. ^{[1
]}

Marczak, L. D. F. ^{[1
]}

Norena, C. P. Z. ^{[2
]}

机构：

[1] Univ Fed Rio Grande do Sul, Dept Chem Engn, BR-90040000 Porto Alegre, RS, Brazil

[2] Univ Fed Rio Grande do Sul, Food Sci & Tech Inst, BR-91540000 Porto Alegre, RS, Brazil

来源：

LATIN AMERICAN APPLIED RESEARCH | 2009年 / 39卷 / 02期

关键词：

Textured soy protein; sorption isotherms; water activity; heat of sorption; MOISTURE ADSORPTION-ISOTHERMS; WATER SORPTION ISOTHERMS; TEMPERATURE; PINEAPPLE; RAISINS; FOODS;

D O I：

暂无

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Textured soy proteins (TSP) are functional ingredients used in food applications. This study aims to compare the sorption isotherms of two commercial types of TSP at 10, 20, 30 and 40 degrees C; the best fit to the experimental data was selected from eight classical models. The curves obtained for TSP type I showed that the equilibrium moisture content decreases as temperature increases for water activities up to 90%. At higher water activities, the moisture content showed an inverse behavior. This inversion did not occur for TSP type 11 due to the absence of sugars in this type of TSP. The Chirife, GAB and Peleg equations presented the best fit for the curves.

引用

页码：91 / 97

页数：7

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