刺槐豆胶
流变学
黄原胶
多糖
瓜尔胶
材料科学
化学工程
微观结构
自愈水凝胶
纹理(宇宙学)
化学
食品科学
复合材料
高分子化学
有机化学
人工智能
工程类
图像(数学)
计算机科学
作者
Shubham Patole,Lirong Cheng,Zhi Yang
出处
期刊:Food Biophysics
[Springer Nature]
日期:2022-02-22
卷期号:17 (3): 314-323
被引量:10
标识
DOI:10.1007/s11483-022-09720-3
摘要
Abstract This study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) of quinoa protein isolate (QPI) in the presence and absence of various polysaccharides including guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at pH 7. For this purpose, samples with three gum concentrations (0.05, 0.1, and 0.2 wt%) at a fixed QPI concentration (10 wt%) and a fixed ionic strength (50 mM NaCl) were studied in terms of their gelation behaviour, small and large deformation rheological properties, water holding capabilities, and microstructural characteristics. Rheological measurements revealed that all polysaccharides incorporation could improve gel strength (complex modulus, G* ) and breaking stress, accelerate gel formations, and more stiffer gels were obtained at greater polysaccharide concentrations. The XG exhibited the most gel strengthening effect followed by LBG and GG. Incorporation of 0.2 wt% XG led to a 15 folds increase in G* compared to the control. Confocal laser scanning microscopy observation revealed that the polysaccharides also altered gel microstructures, with the gels containing XG showing the most compact gel structures. The findings of this study may provide useful information for the fabrication of novel QPI based food gel products with improved texture.
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