The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
- Authors: Wang, Yong , Li, Dong , Wang, Li Ming , Adhikari, Benu
- Date: 2011
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 104, no. 1 (2011), p. 56-62
- Full Text: false
- Reviewed:
- Description: The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) were investigated in this study. Flaxseed gum with 0.05-0.5% (w/v) concentration was used together with 1% (w/v) SPI to emulsify 10% (v/v) soybean oil. The emulsion was analyzed for emulsion activity (turbidity), stability, particle size, surface charge, and rheological properties. The turbidity and absolute zeta-potential values decreased initially by the addition of flaxseed gum and subsequently increased with further increase in the gum concentration to reach their peak around 0.35% (w/v) gum. The particle size of the emulsion decreased and reached a minimum value at 0.1% (w/v) gum concentration. Any increase in gum concentration beyond this value resulted into increase in the particle size. This study would help to widen the application of SPI and flaxseed gum mixture, and also contribute to the understanding of protein-gum interaction in emulsion. © 2010 Elsevier Ltd. All rights reserved.
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