Heat-induced phenomena in soy protein suspensions.: Rheometric data and theoretical interpretation

被引:20
作者
Berli, CLA
Deiber, JA
Añón, MC
机构
[1] Natl Univ La Plata, CONICET, Ctr Invest & Desarrollo Criotecnol Alimentos, RA-1900 La Plata, Argentina
[2] UNL, CONICET, INTEC, Inst Desarrollo Tecnol Ind Quim, RA-3000 Santa Fe, Argentina
关键词
soy proteins; suspension rheology; aggregation kinetics; fractal dimension; viscosity model;
D O I
10.1021/jf9806053
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Heat-induced aggregation of soy proteins in aqueous suspensions was studied through cone and plate rheometry for two different heating conditions. The rheometric data obtained covered the temperature range from 20 degrees C (stable colloidal suspension) to similar to 90 degrees C (onset of network formation). Calorimetric data for the soy protein samples were also obtained to evaluate the degree of protein denaturation in the rheometric cell. Heat-induced transitions in soy globulins, such as dissociation, denaturation, and aggregation, were analyzed in relation to the rheological response of the suspension. The viscosity of the stable colloidal suspension satisfies the Cross model. A viscosity equation for the aggregating suspension was also derived by considering the fractal structure of the particle clusters and the Brownian aggregation mechanism. This equation is suitable to describe the experimental viscosity data.
引用
收藏
页码:893 / 900
页数:8
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