流变学
豌豆蛋白
剪切减薄
化学
化学工程
材料科学
表观粘度
色谱法
食品科学
复合材料
工程类
作者
Changhong Li,Taotao Dai,Deyu Jiang,Qin Geng,Li‐Zhen Deng,Ti Li,Junzhen Zhong,Chengmei Liu,Jun Chen
标识
DOI:10.1016/j.foodchem.2024.139110
摘要
This study explored the effect of stirred media mill (SMM) processing on the acid-induced gelling properties of pea protein. Results showed that SMM treatment enhanced the gel strength from 75.06 g to 183.89 g and increased the water holding capacity from 46.64 % to 73.50 %. The minimum gelation concentration achieved for SMM-treated pea protein was 4 %, significantly lower than that of heat-pretreated pea protein (9 %). SMM decreased protein aggregate size from 104 μm to 180 nm. Microscopy analysis revealed that the small aggregates facilitated the formation of uniform gel networks with tight connections. Linear rheology indicated that small protein aggregates resulted in slower gelation rates with a higher G' for the formed gels. The SMM-pretreated protein gel showed strain hardening, shear thinning behaviors, and satisfactory stability to withstand large-amplitude oscillatory shear. Overall, SMM emerges as a promising technology for producing protein gel products with strong mechanical attributes and customizable rheological properties.
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