Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels

被引：57

作者：

Chen, Chen ^{[1
]}

Huang, Xin ^{[1
]}

Wang, Li-jun ^{[1
]}

Li, Dong ^{[2
]}

Adhikari, Benu ^{[3
]}

机构：

[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, POB 50,17 Qinghua Donglu, Beijing 100083, Peoples R China

[2] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Engn, Natl Energy R&D Ctr Nonfood Biomass, Beijing 100083, Peoples R China

[3] RMIT Univ, Sch Appl Sci, City Campus, Melbourne, Vic 3001, Australia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 74卷

关键词：

Protein-polysaccharide dispersion; Mixed gel; Apparent viscosity; Viscoelasticity; Thermal gelation; HEAT-INDUCED GELATION; LINSEED MUCILAGE; FUNCTIONAL-PROPERTIES; LINUM-USITATISSIMUM; BEHAVIOR; OPTIMIZATION; SEED; PH;

D O I：

10.1016/j.lwt.2016.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of addition of flaxseed gum (FG) on the rheological and thermal gelation properties of peanut protein isolate (PPI) was studied. Small quantity (1-5 g/kg) of FG was added to PPI solution (140 g/kg) and the resultant rheological properties were studied using steady shear and small amplitude oscillatory measurements. The apparent viscosity of all samples increased with the increase from 1 to 5 g/kg in the concentration of FG and was fitted well by the Herschel-Bulldey model (R-2 > 0.99). The addition of FG reduced the gelling time almost from 1000 to 500 s and increased the strength of FG-PPI mixed gels from 2000 to more than 3000 Pa. These FG-PPI gels showed the behavior of physical gels since their storage modulus (G') was much higher than the loss modulus (G") and G' was only slightly frequency dependent. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：528 / 533

页数：6

共 33 条

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