Proprietatile functionale ale srotului de nuci Juglans Regia L.

Abstract

The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility values and hydration capacity, foaming and emulsifying grits varies with the pH in a curve type U, with a minimum in the isoelectric point of the protein (pI = 4.5). With the increase in the ionic strength to 0.18 mol.L−1, mentioned index values increase (phenomenon salting-in of proteins), and in higher ionic strength solutions the effect of proteins salting takes place (salting-out) and values are lower. In all cases functional indicators size varies parabolic the with concentration of sugars (sucrose, fructose, glucose), the maximum 5-6% of sugar.