Rheological properties of flaxseed meal and soybean protein isolate blend by extrusion
Keywords:
flaxseed meal (FM), soybean protein isolate (SPI), extrusion, rheological propertiesAbstract
The rheological properties of flaxseed meal (FM) and Soybean Protein Isolate (SPI) extruded by the two-screw extruder under different processing conditions were investigated. Moisture, temperature, screw speed and SPI concentration were the four major factors for the extrusion process. The rheological properties of extruded products were calculated by steady state flow test, frequency sweep test and creep test. All the samples showed shear-thinning effect that is to say their apparent viscosities decreased with the increases of shear rate. The data fitted well to Power Law model. It was found that both the storage (G′) and loss modulus increased as the rise in the angular frequency (w), which also fitted well to Power Law model. The creep-recovery behavior of the samples fitted well to Burger’s model. In addition, the temperature had no significant effect on the creep recovery rate of the samples. Keywords: flaxseed meal (FM), soybean protein isolate (SPI), extrusion, rheological properties DOI: 10.25165/j.ijabe.20171004.2734 Citation: Li S Q, Wu M, Liu Y, Sun Y, Li D. Rheological properties of flaxseed meal and soybean protein isolate blend by extrusion . Int J Agric & Biol Eng, 2017; 10(4): 224–233.References
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[3] Karamać M, Kulczyk A, Sulewska K. Antioxidant activity of hydrolysates prepared from flaxseed meal proteins using pancreatin. Polish Journal of Food & Nutrition Sciences, 2014; 64(4): 227–233.
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[8] Chen F L, Wei Y M, Zhang B. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content. LWT - Food Science and Technology, 2011; 44(4): 957–962.
[9] Kaushik P, Dowling K, Barrow C J, Adhikari B. Complex coacervation between flaxseed protein isolate and flaxseed gum. Food Research International, 2015; 72: 91–97.
[10] Akdogan H. High moisture food extrusion. International Journal of Food Science & Technology, 1999; 34(3): 195–207.
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[12] ÖZkan N, Xin H, Chen X D. Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. Journal of Food Science, 2002; 7(5): 1814–1820.
[13] Gunasekaran S, Ak M M. Dynamic oscillatory shear testing of foods- selected applications. Trends in Food Science & Technology, 2000; 11(3): 115–127.
[14] Wu M, Liu Y, Wang L J, Li D. Effect of extrusion parameters on rheological properties, chromatism, protein solubility and microstructure of flaxseed-corn blend. Int J Agric & Biol Eng, 2015; 8(6): 89–98.
[15] Pérez A A, Drago S R, Carrara C R, de Greef D M, Torres R L, González R J. Extrusion cooking of a maize/soybean mixture: factors affecting expanded product characteristics and flour dispersion viscosity. Journal of Food Engineering, 2008; 87(3): 333–340.
[16] Oomah B D, Kenaschuk E O, Cui W, Mazza G. Variation in the composition of water-soluble polysaccharides in flaxseed. Journal of Agricultural & Food Chemistry, 2002; 43(6): 1484–1488.
[17] Wu M, Li D, Wang L J, ÖZkan N, Mao Z H. Rheological properties of extruded dispersions of flaxseed-maize blend. Journal of Food Engineering, 2010; 98(4): 480–491.
[18] Hao C C, Wang L J, Li D, ÖZkan N, Wang D C, Mao Z H. Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough. Journal of Food Engineering, 2008; 89(2): 137–141.
[19] Wu M, Li D, Wang L J, Zhou Y G, Mao Z H. Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydrate Polymers, 2010; 80(2): 460–466.
[20] Edwards N M, Dexter J E, Scanlon M G, Cenkowski S. Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties. Cereal Chemistry, 1999; 76(5): 638–645.
[2] Marpalle P, Sonawane S K, LeBlanc J G, Arya S S. Nutritional characterization and oxidative stability of a-linolenic acid in bread containing roasted ground flaxseed. LWT-Food Science and Technology, 2015; 61: 510–515.
[3] Karamać M, Kulczyk A, Sulewska K. Antioxidant activity of hydrolysates prepared from flaxseed meal proteins using pancreatin. Polish Journal of Food & Nutrition Sciences, 2014; 64(4): 227–233.
[4] Wu M, Liu Y, Wang L J, Li D, Mao Z H. Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization. Int J Agric & Biol Eng, 2015; 8(5): 121–131.
[5] Oomah B D, Mazza G. Flaxseed proteins-a review. Food Chemistry, 1993; 48(2): 109–114.
[6] Shivendra S, Shirani G, Lara W. Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology, 2007; 42(8): 916–929.
[7] Makki F. Extrusion cooking: Technologies and applications: R. Guy; Woodhead Publishing Ltd., Cambridge, UK. Food Research International, 2002; 35: 897–898.
[8] Chen F L, Wei Y M, Zhang B. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content. LWT - Food Science and Technology, 2011; 44(4): 957–962.
[9] Kaushik P, Dowling K, Barrow C J, Adhikari B. Complex coacervation between flaxseed protein isolate and flaxseed gum. Food Research International, 2015; 72: 91–97.
[10] Akdogan H. High moisture food extrusion. International Journal of Food Science & Technology, 1999; 34(3): 195–207.
[11] Steffe J F. Rheological methods in food process engineering. James D Steffes Home Page, East Lansing, MI: Freeman Press Inc. 1996.
[12] ÖZkan N, Xin H, Chen X D. Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. Journal of Food Science, 2002; 7(5): 1814–1820.
[13] Gunasekaran S, Ak M M. Dynamic oscillatory shear testing of foods- selected applications. Trends in Food Science & Technology, 2000; 11(3): 115–127.
[14] Wu M, Liu Y, Wang L J, Li D. Effect of extrusion parameters on rheological properties, chromatism, protein solubility and microstructure of flaxseed-corn blend. Int J Agric & Biol Eng, 2015; 8(6): 89–98.
[15] Pérez A A, Drago S R, Carrara C R, de Greef D M, Torres R L, González R J. Extrusion cooking of a maize/soybean mixture: factors affecting expanded product characteristics and flour dispersion viscosity. Journal of Food Engineering, 2008; 87(3): 333–340.
[16] Oomah B D, Kenaschuk E O, Cui W, Mazza G. Variation in the composition of water-soluble polysaccharides in flaxseed. Journal of Agricultural & Food Chemistry, 2002; 43(6): 1484–1488.
[17] Wu M, Li D, Wang L J, ÖZkan N, Mao Z H. Rheological properties of extruded dispersions of flaxseed-maize blend. Journal of Food Engineering, 2010; 98(4): 480–491.
[18] Hao C C, Wang L J, Li D, ÖZkan N, Wang D C, Mao Z H. Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough. Journal of Food Engineering, 2008; 89(2): 137–141.
[19] Wu M, Li D, Wang L J, Zhou Y G, Mao Z H. Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydrate Polymers, 2010; 80(2): 460–466.
[20] Edwards N M, Dexter J E, Scanlon M G, Cenkowski S. Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties. Cereal Chemistry, 1999; 76(5): 638–645.
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Published
2017-07-31
How to Cite
Siqin, L., Min, W., Donglin, Z., Yi, L., Yang, S., & Dong, L. (2017). Rheological properties of flaxseed meal and soybean protein isolate blend by extrusion. International Journal of Agricultural and Biological Engineering, 10(4), 224–233. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2734
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Agro-product and Food Processing Systems
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