Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

被引：98
作者：
Chang, Yuan-Yuan [1 ]
Li, Dong [2 ]
Wang, Li-jun [1 ]
Bi, Chong-hao [2 ]
Adhikari, Benu [3 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Engn, Natl Energy R&D Ctr Nonfood Biomass, Beijing 100083, Peoples R China
[3] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia
来源：
CARBOHYDRATE POLYMERS | 2014年 / 108卷
基金：
中国国家自然科学基金;
关键词：
Xanthan gum; Guar gum; Rheological properties; Microstructure; Burger model; Soy protein isolate; SOY PROTEIN ISOLATE; WHEY PROTEINS; XANTHAN GUM; DISPERSIONS; GELATION; SYSTEMS; PH;
D O I：
10.1016/j.carbpol.2014.02.089
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of addition of xanthan gum (XG) and guar gum (GG) on the theological properties and microstructure of glucono-delta-lactone induced soy protein isolate (SPI)-XG gels and SPI-GG gels was investigated using steady and dynamic rheological tests, creep-recovery and confocal laser scanning microscopy (CLSM). Results showed that the apparent viscosity of SPI-gum (XG, GG) mixed solutions increased with the increase in the gum (XG, GG) concentration. The storage (G') and loss (G '') moduli of SPI-gum (XG, GG) mixed gels increased in the presence and increase in the gum (XG, GG) concentration. The Burger's model fitted the creep recovery data well (R-2 >0.919) and showed that both the instantaneous and equilibrium (retarded) elastic components of this model increased with the increase in SPI and gum concentrations. The proportion occupied by gum in mixed gels was found to increase with the increase in the concentration of gums which increased the density of protein aggregates in the mixed gels. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：183 / 191
页数：9
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