Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels

被引：6
|
作者：
Bi, Chong-hao [1 ,2 ]
Wang, Li-jun [3 ]
Li, Dong [1 ]
Huang, Zhi-gang [2 ]
Adhikari, Benu [4 ]
Chen, Xiao Dong [5 ]
机构：
[1] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Engn, Natl Energy R&D Ctr Nonfood Biomass, POB 50,17 Qinghua Donglu, Beijing 100083, Peoples R China
[2] Beijing Technol & Business Univ, Sch Mat & Mech Engn, 11 Fuchenglu, Beijing 100048, Peoples R China
[3] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
[4] RMIT Univ, Sch Appl Sci, Melbourne City Campus, Melbourne, Vic 3001, Australia
[5] Soochow Univ, Sch Chem & Environm Engn, Suzhou, Jiangsu, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2017年 / 13卷 / 05期
关键词：
rheological property; non-linear viscoelastic characteristics; Fourier transform; acid-induced gel; soy protein isolate (SPI); AMPLITUDE OSCILLATORY SHEAR; FOURIER-TRANSFORM RHEOLOGY; LIQUID-CRYSTALLINE POLYMER; BRANCHED POLYETHYLENE; EXTRUDER LENGTH; BEHAVIOR; BLENDS; EVOLUTION; LAOS;
D O I：
10.1515/ijfe-2016-0167
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study presents the non-linear viscoelastic properties of soy protein isolate (SPI) dispersions and acidinduced gels to considerable detail. The storage (G') and loss (G'') moduli of SPI dispersions showed Type III (week strain overshoot) and Type IV (strong strain overshoot) networks when the strain amplitudes varied between 0.01 and 1.00 and 1.00 to 100.00, respectively. In the case of acid-induced SPI gels the rheological parameters showed the characteristics of Type I (strain thinning) network. Fourier transform rheological experiments showed that the higher harmonic curves obtained u strain sweep test showed quite different shapes for SPI dispersions and gels. In the case of dispersions, the highest I-3/1 (0.101) occurred at the strain amplitude of 0.40 and then decreased to below 0.02. In the case of acid-induced SPI gels, the I-3/1 value began to be appreciable at the strain amplitude of 0.1 increased rapidly to its highest value (I-3/1= 0.05).
引用
收藏
页数：12
相关论文
共 50 条
  • [21] Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels
    Bourouis, Imane
    Li, Borui
    Pang, Zhihua
    Chen, Cunshe
    Liu, Xinqi
    JOURNAL OF FOOD SCIENCE, 2023, 88 (12) : 5122 - 5135
  • [22] Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl
    Wee, M. S. M.
    Yusoff, R.
    Lin, L.
    Xu, Y. Y.
    FOOD STRUCTURE-NETHERLANDS, 2017, 13 : 45 - 55
  • [23] Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
    Zhang, Xiaoying
    Zhang, Shuang
    Zhong, Mingming
    Qi, Baokun
    Li, Yang
    FOOD CHEMISTRY, 2022, 380
  • [24] Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products
    Li, Lin
    He, Hui
    Wu, Daize
    Lin, Derong
    Qin, Wen
    Meng, Demei
    Yang, Rui
    Zhang, Qing
    FOOD CHEMISTRY, 2021, 360 (360)
  • [25] Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
    Zhao, Haibo
    Chen, Jie
    Hemar, Yacine
    Cui, Bo
    FOOD CHEMISTRY, 2020, 310
  • [26] Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels
    Wu, Chao
    Navicha, Willard Burton
    Hua, Yufei
    Chen, Yeming
    Kong, Xiangzhen
    Zhang, Caimeng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 95 : 193 - 199
  • [27] Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels
    Tang, Huihua
    Chen, Junfei
    Liu, Biqin
    Tang, Rong
    Li, Hong
    Li, Xinyi
    Zou, Ling
    Shi, Qiao
    Food Chemistry: X, 2024, 21
  • [28] Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels
    Tang, Huihua
    Chen, Junfei
    Liu, Biqin
    Tang, Rong
    Li, Hong
    Li, Xinyi
    Zou, Ling
    Shi, Qiao
    FOOD CHEMISTRY-X, 2024, 21
  • [29] Effect of Glycation Reaction on Rheological Property and Microstructure of Acid-Induced Gels Formed by Soybean Protein Isolate / Maltodextrin Systems
    Zhao C.
    Yan J.
    Liu J.
    Xu X.
    Wu Y.
    Zhang H.
    Cao Y.
    Qi B.
    Journal of Chinese Institute of Food Science and Technology, 2019, 19 (03) : 35 - 41
  • [30] Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid-induced gelation
    Li, Yijia
    Zeng, Zhilong
    Chen, Zhaojun
    Wang, Haoyuan
    Qin, Xiaoli
    Liu, Xiong
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025, 105 (04) : 2215 - 2225
12345