NDLI: Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels

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Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels

Content Provider	Scilit
Author	Bi, Chong-Hao Wang, Li-Jun Li, Dong Huang, Zhi-Gang Adhikari, Benu Chen, Xiao Dong
Copyright Year	2017
Abstract	This study presents the non-linear viscoelastic properties of soy protein isolate (SPI) dispersions and acid-induced gels to considerable detail. The storage (G′) and loss (G′′) moduli of SPI dispersions showed Type III (week strain overshoot) and Type IV (strong strain overshoot) networks when the strain amplitudes varied between 0.01 and 1.00 and 1.00 to 100.00, respectively. In the case of acid-induced SPI gels the rheological parameters showed the characteristics of Type I (strain thinning) network. Fourier transform rheological experiments showed that the higher harmonic curves obtained u strain sweep test showed quite different shapes for SPI dispersions and gels. In the case of dispersions, the highest I_3/1 (0.101) occurred at the strain amplitude of 0.40 and then decreased to below 0.02. In the case of acid-induced SPI gels, the I_3/1 value began to be appreciable at the strain amplitude of 0.1 increased rapidly to its highest value (I_3/1=0.05).
Related Links	http://www.degruyter.com/downloadpdf/j/ijfe.2017.13.issue-5/ijfe-2016-0167/ijfe-2016-0167.xml
ISSN	21945764
e-ISSN	15563758
DOI	10.1515/ijfe-2016-0167
Journal	International Journal of Food Engineering
Issue Number	5
Volume Number	13
Language	English
Publisher	Walter de Gruyter GmbH
Publisher Date	2017-02-28
Access Restriction	Open
Subject Keyword	International Journal of Food Engineering Agriculture and Animal Production Rheological Property Non-linear Viscoelastic Characteristics Fourier Transform Acid-induced Gel Soy Protein Isolate (spi) Journal: International Journal of Food Engineering, Vol- 13
Content Type	Text
Resource Type	Article

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