Effect of LBG on the gel properties of acid-induced SPI gels

Jia

et al. 2021

Foods

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0–3%, w/v; SPI concentration 8–10%, w/v) and pH values (5.0–7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum–protein interactions in DN hydrogels obtained under different conditions.

Section: Introductionmentioning

confidence: 99%

Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Jia

et al. 2021

Foods

International Journal of Agricultural and Biological Engineering

“…temperature, pH, ionic strength and the polysaccharide. In addition, some features of SPI can be improved by changing the process parameters and adding some other materials, such as ionic compounds and polysaccharides [4,6] . Due to the unique structural and functional properties of proteins that ubiquitously exist in the modern food industry and the interaction between proteins and polysaccharides, SPI and polysaccharides are important for developing the desired texture [7,8] .…”

Section: (3) Foamingmentioning

confidence: 99%

“…Therefore, it is necessary to understand the interaction between proteins and polysaccharides systematically to meet the market demand. Specific functional properties of SPI can be improved by engineering technology or using additives, such as ions and polysaccharides [6,20] . Therefore, in this investigation, GG, salt ions and SPI hybrid system will be used as a main research object to investigate the effects of salt ions on the linear rheological properties of SPI.…”

Section: (3) Foamingmentioning

confidence: 99%

Effects of salt ions on rheological properties of SPI-GG hybrid system

Zhang

Min

et al. 2017

The rheological characteristic of soy protein isolate (SPI), is one of the most important properties in its application in food industry. The effects of different concentrations of guar gum (GG, polysaccharide) and sodium chloride (salt ion) on the rheological properties of SPI were studied in this research. Steady-state shear, strain sweep and frequency sweep tests (static and dynamic rheological tests) were performed, and the following phenomenon and conclusions were drawn: (1) The viscosity of the hybrid system increases with the GG addition. This trend could also be seen with the appropriate adding of salt ion; (2) As the applied frequency increases, the storage modulus G′ and the loss modulus G″ of the hybrid system increase at a similar rate. And the frequency sweep parameters of the hybrid system rise significantly with the increase of both GG and ionic concentration; The frequency dependence of the system varies significantly with the addition of salt ion; (3) With the concentration of the salt ion increase, the storage module G′ of the hybrid system decrease indicating that salt ion destroyed the network structure of hybrid dispersion to a certain extent.

International Journal of Agricultural and Biological Engineering

“…They range in structure from linear to highly branched [7] . Examples include storage polysaccharides such as starch and glycogen, and structural polysaccharides such as cellulose and chitin.…”

Section: Introductionmentioning

confidence: 99%

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

Bi¹,

Gao²,

Zhu³

et al. 2018

Self Cite

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.