Effects of salt ions on rheological properties of SPI-GG hybrid system

Authors

  • Bi Chonghao School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Zhang Yulai School of Mechanical and Aerospace Engineering, College of Engineering, Nanyang Technological University, Nanyang 639798, Singapore
  • Wu Min College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing 100083, China
  • Ni Zijian Beijing University of Chemical Technology, Beijing 100029, China
  • Li Gang School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Liu Yi School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Dong Li China Agricultural University
  • Liu Yude School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Huang Zhigang School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China

Keywords:

guar gum, salt ions, soy protein isolate, rheological property, frequency dependence, food additive

Abstract

The rheological characteristic of soy protein isolate (SPI), is one of the most important properties in its application in food industry. The effects of different concentrations of guar gum (GG, polysaccharide) and sodium chloride (salt ion) on the rheological properties of SPI were studied in this research. Steady-state shear, strain sweep and frequency sweep tests (static and dynamic rheological tests) were performed, and the following phenomenon and conclusions were drawn: (1) The viscosity of the hybrid system increases with the GG addition. This trend could also be seen with the appropriate adding of salt ion; (2) As the applied frequency increases, the storage modulus G′ and the loss modulus G″ of the hybrid system increase at a similar rate. And the frequency sweep parameters of the hybrid system rise significantly with the increase of both GG and ionic concentration; The frequency dependence of the system varies significantly with the addition of salt ion; (3) With the concentration of the salt ion increase, the storage module G′ of the hybrid system decrease indicating that salt ion destroyed the network structure of hybrid dispersion to a certain extent. Keywords: guar gum, salt ions, soy protein isolate, rheological property, frequency dependence, food additive DOI: 10.25165/j.ijabe.20171005.3245 Citation: Bi C H, Zhang Y L, Wu M, Ni Z J, Li G, Liu Y, et al. Effects of salt ions on rheological properties of SPI-GG hybrid system. Int J Agric & Biol Eng, 2017; 10(5): 234–241.

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Published

2017-09-30

How to Cite

Chonghao, B., Yulai, Z., Min, W., Zijian, N., Gang, L., Yi, L., … Zhigang, H. (2017). Effects of salt ions on rheological properties of SPI-GG hybrid system. International Journal of Agricultural and Biological Engineering, 10(5), 234–241. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/3245

Issue

Vol. 10 No. 5 (2017): IJABE

Section

Agro-product and Food Processing Systems

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