{"id":45498,"date":"2021-01-25T00:30:12","date_gmt":"2021-01-24T23:30:12","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=45498"},"modified":"2021-01-25T22:26:15","modified_gmt":"2021-01-25T21:26:15","slug":"45498","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=45498","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abPropiedades funcionales y digestibilidad in vitro del aislado de prote\u00edna de almendra (Prunus dulcis L.)\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-_7ZwXXrgAOI\/YA82mcavS1I\/AAAAAAAAhng\/E5zS8iPzstc17zgpnbuH9WVxGZCjBv2TQCLcBGAsYHQ\/s768\/Food_Memistry.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-_7ZwXXrgAOI\/YA82mcavS1I\/AAAAAAAAhng\/E5zS8iPzstc17zgpnbuH9WVxGZCjBv2TQCLcBGAsYHQ\/s320\/Food_Memistry.jpg\" height=\"320\" border=\"0\" data-original-height=\"768\" data-original-width=\"576\" \/><\/a>Sze-Tao, K.W.C., S.K. Sathe (2000).. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0308814699002447\">Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolat<\/a>e.\u00a0<i>Food Chem<\/i>. 69:153-60.<\/p>\n<div>\n<p>Las soluciones de aislado de prote\u00edna de almendra (API) eran menos viscosas que las de aislado de prote\u00edna de soja (SPI).<\/p>\n<p>La capacidad de formaci\u00f3n de espuma de API a pH 5,0 y 6,46 fue comparable a la de SPI a pH 4,42 y 5,0. A pH 8,2, SPI tuvo una mejor capacidad de espuma y estabilidad en comparaci\u00f3n con API. El API tuvo una mejor capacidad de absorci\u00f3n de aceite que el SPI [3,56 y 2,93 g \/ g en peso seco (dwb), respectivamente].<\/p>\n<p>El \u00edndice de actividad de la emulsi\u00f3n (EAI) de API fue significativamente mayor que el de SPI. El API se hidroliz\u00f3 f\u00e1cilmente con pepsina in vitro.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sze-Tao, K.W.C., S.K. Sathe (2000).. Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate.\u00a0Food Chem. 69:153-60. Las soluciones de aislado de prote\u00edna de almendra (API) eran menos viscosas que las de aislado de prote\u00edna de soja (SPI). La capacidad de formaci\u00f3n de espuma de API a pH 5,0 y 6,46 fue [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-45498","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Propiedades funcionales y digestibilidad in vitro del aislado de prote\u00edna de almendra (Prunus dulcis L.)&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=45498\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Propiedades funcionales y digestibilidad in vitro del aislado de prote\u00edna de almendra (Prunus dulcis L.)&quot; -\" \/>\n<meta property=\"og:description\" content=\"Sze-Tao, K.W.C., S.K. Sathe (2000).. Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate.\u00a0Food Chem. 69:153-60. Las soluciones de aislado de prote\u00edna de almendra (API) eran menos viscosas que las de aislado de prote\u00edna de soja (SPI). 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