Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

Yuan-Yuan Chang; Dong Li; Li-Jun Wang; Chong-Hao Bi; Benu Adhikari

doi:10.1016/j.carbpol.2014.02.089

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

Carbohydr Polym. 2014 Aug 8:108:183-91. doi: 10.1016/j.carbpol.2014.02.089. Epub 2014 Mar 12.

Authors

Yuan-Yuan Chang¹, Dong Li², Li-Jun Wang³, Chong-Hao Bi², Benu Adhikari⁴

Affiliations

¹ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
² College of Engineering, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China.
³ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: wlj@cau.edu.cn.
⁴ School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia.

PMID: 24751263
DOI: 10.1016/j.carbpol.2014.02.089

Abstract

The effect of addition of xanthan gum (XG) and guar gum (GG) on the rheological properties and microstructure of glucono-δ-lactone induced soy protein isolate (SPI)-XG gels and SPI-GG gels was investigated using steady and dynamic rheological tests, creep-recovery and confocal laser scanning microscopy (CLSM). Results showed that the apparent viscosity of SPI-gum (XG, GG) mixed solutions increased with the increase in the gum (XG, GG) concentration. The storage (G') and loss (G″) moduli of SPI-gum (XG, GG) mixed gels increased in the presence and increase in the gum (XG, GG) concentration. The Burger's model fitted the creep recovery data well (R(2)>0.919) and showed that both the instantaneous and equilibrium (retarded) elastic components of this model increased with the increase in SPI and gum concentrations. The proportion occupied by gum in mixed gels was found to increase with the increase in the concentration of gums which increased the density of protein aggregates in the mixed gels.

Keywords: Burger model; Guar gum; Microstructure; Rheological properties; Soy protein isolate; Xanthan gum.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Galactans / chemistry*
Gingiva / chemistry
Mannans / chemistry*
Plant Gums / chemistry*
Polysaccharides, Bacterial / chemistry
Rheology
Soybean Proteins / chemistry

Substances

Galactans
Mannans
Plant Gums
Polysaccharides, Bacterial
Soybean Proteins
guar gum
xanthan gum