Document
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Journal of Cereal Science
type: Periodical
type: Information Content Entity
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publication venue for: Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds
type: Document
type: Generically Dependent Continuant
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type: Continuant
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Generically Dependent Continuant
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RDF description of Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds - http://orbis.uaslp.mx/vivo/individual/scopus5274
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date: 2026-08-26T23:56:15
publisher: vivo
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Article
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Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds
crisid: 5275
type: Document
has publication venue: Journal of Cereal Science
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most specific type: Article
related by: authorship_32851
e iscopus: 2-s2.0-85026458018
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related by: authorship_32846
estado: published
related by: authorship_32852
origen: scopus
freetext keyword: 11S globulin; Functional properties; Heat-induced gelation; Thermodynamic properties
most specific type: Document
type: Article
related by: authorship_32848
page end: 72
related by: authorship_32850
doi: 10.1016/j.jcs.2017.06.017
related by: authorship_32849
type: Generically Dependent Continuant
type: Information Content Entity
abstract: The 11S globulin is one of the most abundant and important storage proteins of the chan seed (Hs11S). Therefore, we investigated its physicochemical and functional properties. Studying parameters related to emulsifying properties, a critical micelle concentration (CMC) at 0.6 mg/mL and a surface activity until 55.5 mN/m were determined using a DuNouy tensiometer. Zeta potential revealed isoelectric points (pI) with a clear NaCl influence (without NaCl pI = 3.5, at 0.05 M NaCl pI = 3, at 0.5 M NaCl pI = 2.5) and electrostatic potential dependent upon the pH. The Hs11S was highly soluble at pH 7.6 (≥94.5%25) with salt variations (0–0.4 M). The thermostability of Hs11S by dynamic light scattering showed that it organizes in oligomeric forms: trimer, tetramer, hexamer, octamer, dodecamer and aggregates. Oscillatory rheology studies indicate the onset for the heat-induced gelation of Hs11S which occurred around 74–76 °C, developing strong gels with an elasticity of ∼103 Pa, while a denaturation temperature of 94.1 °C and an enthalpy of 44.49 kJ/mol were found by differential scanning calorimetry. According to ΔHexpTm/ΔHvHTm and ΔT1/2 data, the Hs11S denaturation is not a cooperative process. Our results indicate that Hs11S might be used as potential thermostable ingredient in food systems. © 2017 Elsevier Ltd
type: Thing
date time value: article date 5275
volume: 77
related by: authorship_32847
page start: 66