Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel

LIU Ran; ZENG Qinghua; LIANG Ming; WANG Lei; CHENG Shuang

doi:10.13386/j.issn1002-0306.2021060103

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 65-72. > DOI: 10.13386/j.issn1002-0306.2021060103

LIU Ran, ZENG Qinghua, LIANG Ming, et al. Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel[J]. Science and Technology of Food Industry, 2022, 43(4): 65−72. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060103.

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Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel

1.
College of Agriculture, Liaocheng University, Liaocheng 252000, China
2.
Liaocheng Center for Food and Drug Control, Liaocheng 252000, China

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Received Date: June 14, 2021
Accepted Date: December 07, 2021
Available Online: December 16, 2021

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Abstract

Abstract

Xanthan gum (XG) and soybean protein isolate (SPI) were used as raw materials to prepare XG-SPI mixed gel by ultrasonic pretreatment and glucolactone induction. Rheological tests and scanning electron microscopy were used to study the effects of different concentrations of XG on viscoelasticity, self-healing ability, thermal stability and microstructure of SPI gel. Results showed that SPI gel was a typical viscoelastic material with strong frequency dependence. With the increasing of XG concentration (1%~5%), the elastic modulus and viscous modulus of the mixed gel increased, and the loss tangent decreased, and the gel strength increased. The addition of XG affected the self-healing ability of SPI gel, although the healing time was prolonged, the recovery rate increased. The SPI single gel which was heated (25~100 ℃) occurred a transition of gel-sol state and it structure was extremely damaged. Comparatively, the thermal stability of XG-SPI mix gel increased significantly. The microstructural changes of SPI single gel and XG-SPI mixed gel were not observed under electron microscope. The results of this study could provide important information for developing new soy protein isolate gels with improved quality.
- xanthan gum,
- soy protein isolates,
- rheological characteristic,
- self-healing ability,
- thermal stability,
- microstructure

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References (31)

References

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