Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology
- Authors: Bi, Chonghao , Li, Dong , Wang, Li-jun , Wang, Yong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1151-1158
- Full Text: false
- Reviewed:
- Description: The effect of flaxseed gum (FG) on the rheological and nonlinear stress response behaviors of mixed soy protein isolate (SPI)-flaxseed gum (FG) dispersions were studied. Results showed that the viscosity of the SPI-FG mixed dispersions increased significantly with increase in the FG concentration. Both the shear stress and the apparent viscosity values as a function of shear rate were fitted well using Power law model as expected. The frequency dependence of G′, G′′ and tan δ of soy protein isolate decreased as the FG concentration increased. The large amplitude oscillatory shear (LAOS) test and Fourier transform (FT) rheology analysis showed that the addition of flaxseed gum strongly affected the structure of the SPI-FG mixed dispersion system as shown by deformation of the nonlinear stress response curve and significantly altered magnitude of higher harmonic curve. The addition of FG increased the instantaneous strain softening effect of the SPI-FG mixed dispersion system. © 2012 Elsevier Ltd.
- Description: 2003011034
Rheological and microstructural characteristics of thermally produced flaxseed gum-whey protein isolate mixed solutions and gels
- Authors: Zhang, Yu , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1635-1642
- Full Text: false
- Reviewed:
- Description: The rheological, thermal gelation, and microstructural properties of flaxseed gum-whey protein isolate (WPI) mixtures were studied using steady shear viscometry, small amplitude oscillatory rheometry, differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM). The concentration of flaxseed gum was varied from 0.1%-0.5% (w/w) while the concentration of WPI was maintained at 20% (w/w). The addition of flaxseed gum increased the viscosity of flaxseed gum-WPI solutions and the strength of the mixed gels. The degree of increase in gel strength was found to depend on the concentration of flaxseed gum. The gel strength of the flaxseed gum-WPI mixed gels increased with the increase of flaxseed gum at low gum concentrations (0.1%-0.3% w/w). The gel strength of these mixed gels decreased (but it was still higher than WPI only gel) at high flaxseed gum concentration (0.5% w/w) due to excessive phase separation caused by thermodynamic incompatibility. This phase separation was clearly visible in micrographs obtained from CLSM. © 2013 Copyright Taylor and Francis Group, LLC.
- Description: C1
The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels
- Authors: Li, XinYu , Li, Dong , Wang, Li-jun , Wu, Min , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 88, no. 4 (2012), p. 1214-1220
- Full Text: false
- Reviewed:
- Description: The effect of addition of flaxseed gum on the rheological properties of mixed flaxseed gum-casein gels (flaxseed gum concentration: 0.1-0.5%, w/w and casein concentration: 15-23%, w/w) was studied using both small amplitude oscillatory and steady shear measurements. It was found that the storage (G′) and loss (G″) moduli increased with the increase in the flaxseed gum concentration. Both the experimentally determined G′ and G″ values were fitted well by Power Law model. The addition of flaxseed gum increased the Power Law constants (K′ and K″) at the same time the frequency exponents (n′ and n″) decreased. The G′, G″ of the mixed flaxseed gum-casein gels decreased with increase in temperature. The gelling temperature was found to increase linearly with the increase in flaxseed gum concentration. The apparent viscosities increased with increase in the flaxseed gum and casein concentrations, and were also fitted well by Power Law model. © 2012 Elsevier Ltd. All rights reserved.