Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
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Yu-xi Ma
Abstract
Carboxymethyl flaxseed gum (CMFG) is developed in our laboratory by modifying flaxseed gun through carboxymethylation. The aim of this study is to reveal the rheological properties of soy protein isolate – carboxymethyl flaxseed gum (SPI-CMFG) mixed dispersion in realistic processing conditions by conducting large amplitude oscillatory shear (LAOS) test, with consideration of concentration and degree of substitution (DS) of CMFG. Results showed that increasing CMFG concentration significantly increased storage moduli (Gʹ), loss moduli (Gʺ), and the apparent viscosity of all SPI-CMFG mixed dispersions. LAOS test illustrated that the dispersions experienced a transition from LAOS type IV to type III after increasing the concentration of CMFG, while the behavior converted from LAOS type I to type III by increasing DS. Fourier transform rheology (FTR) exhibited that increasing the concentration or DS of CMFG both induced a conversion from “soft sphere” to “hard sphere” behavior. The strain-stiffening ratio S and the shear-thickening ratio T demonstrated, that all SPI-CMFG dispersions experienced a similar conversion from strain stiffening to strain softening, and from shear thinning to shear thickening behaviors by increasing the concentration of CMFG. Nevertheless, the mixed dispersions presented shear thickening behaviors when DS was no more than 0.520 in the whole range of strain, while a conversion from shear thinning to shear thickening behavior occurred, when DS reached at 0.755 and 0.973.
Funding source: The National Natural Science Foundation of China
Award Identifier / Grant number: 31771896
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was supported by The National Natural Science Foundation of China (No. 31771896).
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Articles
- Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
- Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro
- A modified feature fusion method for distinguishing seed strains using hyperspectral data
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- Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
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Articles in the same Issue
- Articles
- Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
- Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro
- A modified feature fusion method for distinguishing seed strains using hyperspectral data
- Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation
- Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
- Microstructure of spray freezing dried powders affected by the presence of inert particles
- Assessment of myrtle powder dried by spray drying
- Optimization of pea seed intermittent drying assisted with ultrasound technology
