Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels

Bi, Chong‐hao; Liu, Dong; Wang, Lijun; Gao, Fei; Adhikari, Benu

doi:10.1016/j.jfoodeng.2013.10.040

Cited by 72 publications

(27 citation statements)

References 20 publications

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“…The increasing moisture content decreased the fractal dimension of the TSP products. This finding shows that the complexity of the extrusion products decreased with an increase in moisture content (Bi et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…First, a micrograph from a confocal laser scanning microscope was converted into a greyscale photograph, and the fractal dimension ( D f ) of the TSP samples was calculated using the following equations according to the method of Bi et al . ().

D_{normalp} = - \frac{{(log N}_{normalε} false)}{log ε}

D_{normalf} = D_{normalp} + 1 f

where, N ε is the number of boxes containing the network structure of the sample in the image at a given size, ε is the corresponding size.…”

Section: Methodsmentioning

confidence: 99%

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Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Huang

Gao

et al. 2018

Int J of Food Sci Tech

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Summary Texturized soybean protein (TSP) and wheat gluten were prepared at high moisture using a twin‐screw extruder. Effects of feed moisture content, extrusion temperature and wheat gluten content on the dynamic mechanical properties, microstructures and fractal analysis of texturized soybean protein/wheat gluten composite were investigated. All extruded samples were well fitted with Burger's model in creep‐recovery tests (R2 ≥ 0.978). The creep‐recovery rate decreased with an increasing extrusion temperature. The addition of wheat gluten increased the resistance to creep and the unrecoverable deformation of TSP samples. The extrusion parameters affected the microstructure and morphology of extruded products. The fractal dimension of TSP products decreased with an increase in moisture content and wheat gluten content. Texturized soybean protein (TSP) and wheat gluten composite could form well‐structure products.

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Section: Resultsmentioning

confidence: 97%

D_{normalp} = - \frac{{(log N}_{normalε} false)}{log ε}

D_{normalf} = D_{normalp} + 1 f

where, N ε is the number of boxes containing the network structure of the sample in the image at a given size, ε is the corresponding size.…”

Section: Methodsmentioning

confidence: 99%

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Huang

Gao

et al. 2018

Int J of Food Sci Tech

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“…Furthermore, researchers have reported that shear action could induce structural changes to various kinds of proteins (e.g. wheat protein, pea protein and chicken breast myofibrillar proteins), resulting in improved functionalities including gel strength, water solubility, forming emulsifying properties, etc . Accordingly the improvement of texture by shearing might be due to the increased disruption of myofibril ultrastructure and protein dispersion in the comminuted surimi paste, and the increased extent of protein unfolding as well .…”

Section: Resultsmentioning

confidence: 99%

“…As is well known, homogenization possesses the ability to disrupt the ultrastructure of muscle fiber and disperse the myofibrillar proteins in solution by the mean of shearing mainly, and thus is widely applied for assisting the extraction of intracellular myofibrillar proteins from muscles of various resources . Furthermore, it has been reported that shearing induced structural changes of proteins, like wheat protein, pea protein and chicken breast myofibrillar proteins . Accordingly, shearing is more effective on disrupting the fish muscle ultrastructure and unfolding the myofibrillar proteins than blending, which may contribute to the gelling ability of surimi .…”

Section: Introductionmentioning

confidence: 99%

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Liu

Shi

et al. 2019

J Sci Food Agric

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BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry

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“…It was found that the charged polysaccharides readily interact with other macromolecules such as lipid and protein [19] . The bio-macromolecules interact with each other through weak interactions such as electrostatic forces, Van der Waal forces, hydrogen bonds, and hydrophobic systems [20] . When protein mixed with polysaccharide, a hybrid system can be gained only in some particular circumstances, such as given temperature, proper pH, and appropriate ionic strength.…”

Section: Introductionmentioning

confidence: 99%

Effects of xanthan gum on the rheological properties of soy protein dispersion

Bi¹,

Gao²,

Zhu³

et al. 2018

International Journal of Agricultural and Biological Engineering

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This study focused on the effects of addition of xanthan gum (XG) on the rheological properties of soy protein isolate (SPI) solution. Three types of tests (steady shear test, strain sweep test, and frequency sweep test) were performed to figure out the influences of shear rate on the viscosity of the SPI-XG hybrid system, the effects of strain variable on the storage modulus of the hybrid system, and the effects of frequency on both the storage modulus and the loss modulus of the hybrid system, respectively. SPI-XG hybrid system showed more obvious shear-thinning properties compared to pure SPI and pure XG solution. Meanwhile, it was found that the critical point of hybrid system was highly related to the XG concentration. XG can postpone the critical point strain amplitude to a higher value, and the addition of XG can enhance the strain resistance of hybrid system. The concentration of XG influenced the viscoelastic frequency dependence of the hybrid system significantly and complicatedly. After the addition of XG, the correlation between G′ and frequency changed from negative to positive.

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Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels

Cited by 72 publications

References 20 publications

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Effects of xanthan gum on the rheological properties of soy protein dispersion

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