Effects of xanthan gum on the rheological properties of soy protein dispersion
文献类型: 外文期刊
第一作者: Bi, Chonghao
作者: Bi, Chonghao;Zhang, Yulai;Huang, Zhigang;Gao, Fei;Zhu, Yingdan;Li, Dong;Ji, Fang
作者机构:
关键词: rheological property; soy protein isolate (SPI); xanthan gum (XG); temperature; frequency independence
期刊名称:INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING ( 影响因子:2.032; 五年影响因子:2.137 )
ISSN: 1934-6344
年卷期: 2018 年 11 卷 2 期
页码:
收录情况: SCI
摘要: This study focused on the effects of addition of xanthan gum (XG) on the rheological properties of soy protein isolate (SPI) solution. Three types of tests (steady shear test, strain sweep test, and frequency sweep test) were performed to figure out the influences of shear rate on the viscosity of the SPI-XG hybrid system, the effects of strain variable on the storage modulus of the hybrid system, and the effects of frequency on both the storage modulus and the loss modulus of the hybrid system, respectively. SPI-XG hybrid system showed more obvious shear-thinning properties compared to pure SPI and pure XG solution. Meanwhile, it was found that the critical point of hybrid system was highly related to the XG concentration. XG can postpone the critical point strain amplitude to a higher value, and the addition of XG can enhance the strain resistance of hybrid system. The concentration of XG influenced the viscoelastic frequency dependence of the hybrid system significantly and complicatedly. After the addition of XG, the correlation between G' and frequency changed from negative to positive.
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