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
Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength
- Authors: Bi, Chonghao , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 1 (January 2013), p. 98-105
- Full Text: false
- Reviewed:
- Description: The viscoelastic property and scaling behavior of acid (glucono-delta-lactone)-induced soy protein isolate (SPI) gels were investigated at various ionic strengths (0-800 mM) and five protein concentrations ranging between 4% and 8% (w/w). The infinite storage modulus (G '(infinity)) and the gelation start time (t(g))which indicate the progress of gelation process exhibited strong ionic strength dependence. The storage modulus and critical strain were found to exhibit a power-law relationship with protein concentration. Rheological analysis and confocal laser scanning microscopy (CLSM) analysis were applied to estimate the fractal dimensions (D-f) of the gels and the values were found to vary between 2.319 and 2.729. The comparison of the rheological methods and the CLSM image analysis method showed that the Shih, Shih, Kim, Liu, and Aksay (1990) model was better suited in estimating the D-f value of acid-induced SPI gel system. (C) 2012 Elsevier Ltd. All rights reserved.
- Description: C1
Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying
- Authors: Fu, Zong-qiang , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 88, no. 4 (2012), p. 1319-1325
- Full Text: false
- Reviewed:
- Description: Partially gelatinized starch was prepared by gelatinizing corn starch at 64-72°C followed by spray drying (inlet temperature, feed flow rate, air flow rate of 200°C, 7.2 ml/min and 0.375 m 3/h, respectively). The morphology, granule size, crystalline fraction, swelling power and gelatinizing properties of partially gelatinized starch were investigated and compared with those of native starch. The surface morphology of partially gelatinized starch granules was shriveled with multiple surface folds. The granule size of partially gelatinized starch was smaller than that of native corn starch. There was either complete absence of crystalline fraction in partially gelatinized starch or the extent of crystalline fraction was greatly reduced. The swelling power of partially gelatinized starch was higher than that of the native starch below 60°C, while it was lower than that of native starch above 60°C. There was an increase in gelatinization temperature and a decrease in gelatinization enthalpy in partially gelatinized starch compared to that of native starch. © 2012 Elsevier Ltd. All rights reserved.
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.
Optimization of production yield and functional properties of pectin extracted from sugar beet pulp
- Authors: Lv, Cheng , Wang, Yong , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 95, no. 1 (2013), p. 233-240
- Full Text: false
- Reviewed:
- Description: A central composite design was employed to determine the optimum extraction condition to obtain higher yield, better color attribute as well as better rheological and emulsifying properties in pectin extracted from sugar beet pulp (SBP). A second-order polynomial model was developed for predicting the yield of sugar beet pulp pectin (SBPP) based on the composite design. Response surface methodology (RSM) was used to quantify the integral effect of three processing parameters (extraction temperature, time and pH) on yield, yield stress, color attribute (tint value) and emulsifying activity index (EAI). Through the frequency analysis it was found that the optimal temperature, time and pH value of the extraction were 93.7 °C, 3 h, and 1.21, respectively. The yield, yield stress and tint value of the SBPP extracted at the optimal condition were 24.45%, above 0.1 Pa and -6.0, respectively. © 2013 Elsevier Ltd.
- Description: 2003011020
Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties
- Authors: Shi, Aimin , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 96, no. 2 (2013), p. 602-610
- Full Text: false
- Reviewed:
- Description: Starch films were successfully produced by incorporating spray dried and vacuum-freeze dried starch nanoparticles. The frequency sweep, creep-recovery behavior and time-temperature superposition (TTS) on these films were studied. All these films exhibited dominant elastic behavior (than viscous behavior) over the entire frequency range (0.1-100 rad/s). The incorporation of both types of starch nanoparticles increased the storage and loss modulus, tan δ, creep strain, creep compliance and creep rate at long time frame and reduced the recovery rate of films while the effect of different kinds of starch nanoparticles on these parameters was similar both in magnitude and trend. TTS method was successfully used to predict long time (over 20 days) creep behavior through the master curves. The addition of these nanoparticles could increase the activation energy parameter used in TTS master curves. Power law and Burger's models were capable of fitting storage and loss modulus (R2 > 0.79) and creep data (R2 > 0.96), respectively. © 2012 Elsevier Ltd. All rights reserved.
- Description: C1
Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Zhou, Yuguang , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 113, no. 3 (2012), p. 399-407
- Full Text: false
- Reviewed:
- Description: The suspensions containing starch submicron particles prepared through a novel high pressure homogenization and mini-emulsion cross-linking technology were spray dried to obtain cross-linked starch submicron particles. Dryer inlet temperature and feed flow rate were varied to investigate their effect on moisture content, glass transition temperature (T g), morphology of the starch submicron particles. The residual moisture content of the particles was below 10% (w/w) and particle had collapsed morphology. The T g of these submicron particles varied between 54 and 57°C corresponding to moisture contents of 9.78% and 8.31%, respectively and the cross-linking and the high hydrogen bond density in these submicron particles strongly affected the moisture dependence in their T g. The X-ray diffraction and FT-IR experiments revealed that these starch submicron particles were in amorphous glassy state, fully cross-linked and had very high extent of hydrogen bonding. © 2012 Elsevier Ltd. All rights reserved.
The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 90, no. 4 (2012), p. 1530-1537
- Full Text: false
- Reviewed:
- Description: The effect of NaCl on the rheological properties of suspensions containing spray dried starch nanoparticles produced through high pressure homogenization and emulsion cross-linking technique was studied. Rheological properties such as continuous shear viscosity, viscoelasticity and creep-recovery were measured. NaCl (5-20%, w/w) was found to lower viscosity quite significantly (p < 0.05), enhance the heat stability and weaken their gelling behavior compared to starch-only suspension. NaCl reduced both the storage and loss moduli of suspension within the frequency range (0.1-10 rads/s) studied. However, NaCl brought higher speed of reduction on the storage modulus than on the loss modulus, which resulted into large increase in loss angle. The creep-recovery behavior of suspension was affected by NaCl and the recovery rate was highest (86%) at 15% NaCl. The Cross, the Power law and the Burger's models followed the experimental viscosity, storage and loss moduli, and creep-recovery data well with R2 > 0.97. © 2012 Elsevier Ltd. All rights reserved.
Suspensions of vacuum-freeze dried starch nanoparticles : Influence of NaCl on their rheological properties
- Authors: Shi, Aimin , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 94, no. 2 (2013), p. 782-790
- Full Text: false
- Reviewed:
- Description: The effect of addition of NaCl on rheological properties of suspensions containing vacuum freeze dried starch nanoparticles was studied. These starch nanoparticles were produced through high pressure homogenization and emulsion cross-linking technique. Rheological properties such as continuous shear viscosity, storage and loss moduli and creep-recovery were measured. The presence of NaCl at concentration (5-15%, w/v) increased viscosity marginally (p > 0.05) while at 20% (w/v) it significantly (p < 0.05) increased viscosity. The presence of NaCl enhanced heat stability and weakened gelling capacity of suspensions. NaCl concentration below 15% (w/v) marginally (p > 0.05) increased the storage and loss moduli of suspensions. At 20% (w/v), NaCl increased both moduli significantly (p < 0.05) within frequency range tested (0.1-10 rad/s). Creep-recovery behavior was affected by NaCl and recovery rate was the highest (98.6%) at 20% (w/v) NaCl. The Cross, Power Law and Burgers' models followed experimental shear viscosity, storage and loss moduli and creep-recovery data reasonably well ((R
- Description: 2003010855
Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 90, no. 4 (2012), p. 1732-1738
- Full Text: false
- Reviewed:
- Description: The rheological behavior of suspensions containing vacuum freeze dried and spray dried starch nanoparticles was investigated to explore the effect of these two drying methods in producing starch nanoparticles which were synthesized using high pressure homogenization and mini-emulsion cross-linking technique. Suspensions containing 10% (w/w) spray dried and vacuum freeze dried nanoparticles were prepared. The continuous shear viscosity tests, temperature sweep tests, the frequency sweep and creep-recovery tests were carried out, respectively. The suspensions containing vacuum freeze dried nanoparticles showed higher apparent viscosity within shear rate range (0.1-100 s -1) and temperature range (25-90 °C). The suspensions containing vacuum freeze dried nanoparticles were found to have more shear thinning and less thixotropic behavior compared to those containing spray dried nanoparticles. In addition, the suspensions containing vacuum freeze dried particles had stronger elastic structure. However, the suspensions containing spray dried nanoparticles had more stiffness and greater tendency to recover from the deformation. © 2012 Elsevier Ltd. All rights reserved.
Optimization of twin-screw extrusion process to produce okara-maize snack foods using response surface methodology
- Authors: Shi, Cong , Wang, Li-jun , Wu, Min , Adhikari, Benu , Li, Li-te
- Date: 2011
- Type: Text , Journal article
- Relation: International Journal of Food Engineering Vol. 7, no. 2 (2011), p.
- Full Text: false
- Reviewed:
- Description: Okara-maize flour blends were extruded in a co-rotating twin-screw extruder in order to assess their suitability as snack foods. Response surface methodology (RSM) using a central composite design was used to evaluate the effects of process variables (extrusion temperature (120-180 degrees C), screw speed (100-180 rpm) and feed composition (20-40 percent ww) and moisture content (14-22 percent ww)). Multiple regression equations were developed to describe the effects of each variable on product responses. The product characteristics such as bulk density, expansion index, appearance (colour, porosity), flavor (aroma, grittiness and off-odor), texture (hardness, crispness and brittleness) and overall acceptability were determined through experiments and sensory analyses. Through superimposed RSM contour map, it was found that the feed composition with 30 percent okara content, 14.5-19.3 percent moisture content and the extrusion temperature 120.0-171.2 degrees C and screw speed of 140 rpm, respectively to be the optimum extrusion conditions. The sensory tests showed that the products extruded at the optimized condition had the best appearance, taste, texture and overall acceptability. These results show that the okara-maize blends can be extruded into acceptable snack foods.
Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch
- Authors: Wang, Bao , Li, Dong , Wang, Li-jun , Liu, Yan-hong , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 113, no. 1 (2012), p. 61-68
- Full Text: false
- Reviewed:
- Description: The effect of high-pressure homogenization (HPH) on the microstructure, rheological properties, paste clarity, as well as gel retrogradation behavior of alkali-gelatinized high-amylose maize starch (HMS) was investigated. The alkali-treated HMS pastes were subjected to HPH at homogenizing pressures of 25, 50, 75, 100, and 125 MPa. After HPH treatment, the uniformity in the microstructure of HMS pastes was greatly increased. At homogenizing pressures greater than 100 MPa, starch ghost particles were found to completely disappear. The apparent viscosity of the HMS pastes was found to decrease significantly due to the application of HPH. The paste clarity of the HMS pastes increased when HPH treatment was applied. After storing at 4 °C for 7 days, HMS pastes homogenized at 50 and 100 MPa displayed weaker viscoelastic behavior than their corresponding unhomogenized pastes. This indicated that HPH treatment is capable of inhibiting starch retrogradation in gels. © 2012 Elsevier B.V. All rights reserved.
Effect of flaxseed meal on the dynamic mechanical properties of starch-based films
- Authors: Wu, Min , Wang, Li-jun , Li, Dong , Mao, Zhihuai , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 118, no. 4 (2013), p. 365-370
- Full Text: false
- Reviewed:
- Description: Starch (S)-flaxseed meal (FM) biofilms were prepared from potato and maize starch by incorporating FM up to 15% (dry solid basis) and using glycerol as plasticizer. The dynamic mechanical properties, tensile properties and water vapor permeability (WVP) of these films were measured. The storage modulus of both the starch (control) and starch-FM films decreased as temperature increased. Tan
- Description: 2003011095
Effect of moisture content and heating rates on the thermal properties of rice embryos measured by differential scanning calorimetry
- Authors: Yan, Ping-yu , Wang, Li-jun , Li, Dong , Adhikari, Benu , Mao, Zhihuai
- Date: 2016
- Type: Text , Journal article
- Relation: International Agricultural Engineering Journal Vol. 25, no. 1 (2016), p. 38-42
- Full Text: false
- Reviewed:
- Description: The effect of moisture content on the thermal properties of rice embryos was investigated using differential scanning calorimetry (DSC). A long grain hybrid rice variety (Jinyou 974) grown in Hunan Province of China was selected in this investigation. The temperature scanning tests were carried out from 20°C to 180°C at different heating rates from 2°C/min to 20°C/min. Consistently higher values of glass transition temperature (Tg) were measured when higher heating rates were used during DSC measurements at every set of moisture contents. The Tg values decreased from (65.28±0.38)°C to (31.08±0.26)°C with increase in moisture content from (10.7±0.3)% to (22.0±0.7)% (w/w). The analysis of variance and the regression analysis showed that both the linear function and Gordon Taylor model can adequately represent the variation of Tg with moisture content (R2 > 0.96).
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