- Title
- Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology
- Creator
- Bi, Chonghao; Li, Dong; Wang, Li-jun; Wang, Yong; Adhikari, Benu
- Date
- 2013
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/53494
- Identifier
- vital:4952
- Identifier
-
https://doi.org/10.1016/j.carbpol.2012.10.067
- Identifier
- ISSN:0144-8617
- Abstract
- 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.
- Relation
- Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1151-1158
- Rights
- Copyright 2013 Elsevier
- Rights
- This metadata is freely available under a CCO license
- Subject
- Flaxseed gum; Fourier transform rheology; Rheological behavior; Soy protein isolate; Time-temperature superposition; Apparent viscosity; Dispersion systems; Frequency dependence; FT-Rheology; Higher harmonics; Large amplitude oscillatory shear; Nonlinear stress; Power law model; Rheological behaviors; Softening effect; Soy protein isolates; Time temperature superposition; Dispersions; Elasticity; Flax; Oilseeds; Proteins; Shear stress; Viscosity; Rheology; Glycine max; 0305 Organic Chemistry; 0908 Food Sciences; 0303 Macromolecular and Materials Chemistry
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