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).
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页数：12
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