The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation Fibrous macrostructures can be obtained from among others soy protein isolate (SPI) - wheat gluten (WG) blends, when deformed with simple shear flow while heating. This SPI-WG blend consists of two phases, which are separated on a micrometer scale. The properties, especially the rheological properties, of SPI- and WG-phases determine the structure formation process largely. The objective of this study was to determine the properties of the phases present in SPI-WG blends using conditions relevant for fibrous structure formation. Since, the rheological properties are dependent on the concentration of each protein in its respective phase, we determined the water content in the two phases with a methodology based on time-domain nuclear magnetic resonance. The spatial distribution of the two phases was studied with confocal scanning laser microscopy, and the rheological properties were measured with three types of oscillatory rheology. The experiments showed that the SPI-phase absorbed more water than the WG-phase, which resulted in a larger volume fraction than mass fraction of the SPI-phase and vice versa for WG. The absorption of more water by SPI resulted in a lower concentration of SPI in that phase, remarkably leading to a G′-value for SPI that was similar to the rheological properties of WG. Similarities in rheological properties seem to be required to strongly deform and align the dispersed phase and form fibrous macrostructures. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

Loading next page...
 
/lp/elsevier/the-phase-properties-of-soy-protein-and-wheat-gluten-in-a-blend-for-NTgb2A5CN2
Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.12.033
Publisher site
See Article on Publisher Site

Abstract

Fibrous macrostructures can be obtained from among others soy protein isolate (SPI) - wheat gluten (WG) blends, when deformed with simple shear flow while heating. This SPI-WG blend consists of two phases, which are separated on a micrometer scale. The properties, especially the rheological properties, of SPI- and WG-phases determine the structure formation process largely. The objective of this study was to determine the properties of the phases present in SPI-WG blends using conditions relevant for fibrous structure formation. Since, the rheological properties are dependent on the concentration of each protein in its respective phase, we determined the water content in the two phases with a methodology based on time-domain nuclear magnetic resonance. The spatial distribution of the two phases was studied with confocal scanning laser microscopy, and the rheological properties were measured with three types of oscillatory rheology. The experiments showed that the SPI-phase absorbed more water than the WG-phase, which resulted in a larger volume fraction than mass fraction of the SPI-phase and vice versa for WG. The absorption of more water by SPI resulted in a lower concentration of SPI in that phase, remarkably leading to a G′-value for SPI that was similar to the rheological properties of WG. Similarities in rheological properties seem to be required to strongly deform and align the dispersed phase and form fibrous macrostructures.

Journal

Food HydrocolloidsElsevier

Published: Jun 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off