Effects of xanthan gum on the rheological properties of soy protein dispersion
Keywords:
rheological property, soy protein isolate (SPI), xanthan gum (XG), temperature, frequency independenceAbstract
This study focused on the effects of addition of xanthan gum (XG) on the rheological properties of soy protein isolate (SPI) solution. Three types of tests (steady shear test, strain sweep test, and frequency sweep test) were performed to figure out the influences of shear rate on the viscosity of the SPI-XG hybrid system, the effects of strain variable on the storage modulus of the hybrid system, and the effects of frequency on both the storage modulus and the loss modulus of the hybrid system, respectively. SPI-XG hybrid system showed more obvious shear-thinning properties compared to pure SPI and pure XG solution. Meanwhile, it was found that the critical point of hybrid system was highly related to the XG concentration. XG can postpone the critical point strain amplitude to a higher value, and the addition of XG can enhance the strain resistance of hybrid system. The concentration of XG influenced the viscoelastic frequency dependence of the hybrid system significantly and complicatedly. After the addition of XG, the correlation between G′ and frequency changed from negative to positive. Keywords: rheological property, soy protein isolate (SPI), xanthan gum (XG), temperature, frequency independence DOI: 10.25165/j.ijabe.20181102.3253 Citation: Bi C H, Gao F, Zhu Y D, Ji F, Zhang Y L, Li D, et al. Effects of xanthan gum on the rheological properties of soy protein dispersion. Int J Agric & Biol Eng, 2018; 11(2): 208–213.References
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[22] Sioutopoulos D, Goudoulas T, Kastrinakis E, Nychas S, Karabelas A. Rheological and permeability characteristics of alginate fouling layers developing on reverse osmosis membranes during desalination. Journal of Membrane Science, 2013; 434: 74–84.
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[25] Wei Y, Lin Y, Xie R, Xu Y, Yao J, Zhang J. The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum. Journal of Food Engineering, 2015; 166: 21–28.
[26] Papagiannopoulos A, Sotiropoulos K, Pispas S. Particle tracking microrheology of the power-law viscoelasticity of xanthan solutions. Food Hydrocolloids, 2016; 61: 201–210.
[27] Drummond C, In M, Richetti P. Behavior of adhesive boundary lubricated surfaces under shear: Effect of grafted diblock copolymers. The European Physical Journal E: Soft Matter and Biological Physics, 2004; 15(2): 159–165.
[28] Bi C H, Li L T, Zhu Y D, Wu M, Li G, Huang Z G. Effect of high speed shear on the non-linear rheological properties of SPI/κ-carrageenan hybrid dispersion and fractal analysis. Journal of Food Engineering, 2018; 218: 80–87.
[29] Filali A, Khezzar L, Siginer D, Nemouchi Z. Graetz problem with non-linear viscoelastic fluids in non-circular tubes. International Journal of Thermal Sciences, 2012; 61: 50–60.
[30] Bi C H, Li D, Wang L J, Adhikari B. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 2013; 92(1): 98–105.
[2] Huysveld S, de Meester S, Peiren N, Muylle H, Lauwers L, Dewulf J. Resource use assessment of an agricultural system from a life cycle perspective–A dairy farm as case study. Agricultural Systems, 2015; 135: 77–89.
[3] Dekkers B L, Nikiforidis C V, van der Goot A J. Shear-induced fibrous structure formation from a pectin/SPI blend. Innovative Food Science & Emerging Technologies, 2016; 36: 193–200.
[4] Liang H-N, Tang C-H. PH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins. Food Hydrocolloids, 2013; 33(2): 309–319.
[5] Muik B, Lendl B, Molina-Diaz A, Valcarcel M, Ayora-Cañada M J. Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy. Analytica Chimica Acta, 2007; 593(1): 54–67.
[6] Maltais A, Remondetto G E, Gonzalez R, Subirade M. Formation of soy protein isolate cold‐set gels: Protein and salt effects. Journal of Food Science, 2005; 70(1).
[7] Bi C H, Li D, Wang L J, Adhikari B. Effect of LBG on the gel properties of acid-induced SPI gels. LWT-Food Science and Technology, 2017; pp.75: 1–8.
[8] Bi C H, Li D, Wang L J, Wang Y, Adhikari B. Characterization of non-linear rheological behavior of SPI–FG dispersions using LAOS tests and FT rheology. Carbohydrate polymers, 2013; 92(2): 1151–1158.
[9] Hazirah M N, Isa M, Sarbon N. Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packaging and Shelf Life, 2016; 9: 55–63.
[10] Niknezhad S V, Asadollahi M A, Zamani A, Biria D. Production of xanthan gum by free and immobilized cells of Xanthomonas campestris and Xanthomonas pelargonii. International Journal of Biological Macromolecules, 2016; 82: 751–756.
[11] Kumar R S, Arthanareeswaran G, Paul D, Kweon J H. Effective removal of humic acid using xanthan gum incorporated polyethersulfone membranes. Ecotoxicology and Environmental Safety, 2015; 121: 223–228.
[12] Palaniraj A, Jayaraman V. Production, recovery and applications of xanthan gum by Xanthomonas campestris. Journal of Food Engineering, 2011; 106(1): 1–12.
[13] Krstonošić V, Dokić L, Nikolić I, Milanović M. Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocolloids, 2015; 45: 9–17.
[14] Zhao D, Liu H, Guo W, Qu L, Li C. Effect of inorganic cations on the rheological properties of polyacrylamide/xanthan gum solution. Journal of Natural Gas Science and Engineering, 2016; 31: 283–292.
[15] Khouryieh H, Puli G, Williams K, Aramouni F. Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions. Food Chemistry, 2015; 167: 340–348.
[16] Chityala P K, Khouryieh H, Williams K, Conte E. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food Chemistry, 2016; 212: 332–40.
[17] Hayati I N, Ching C W, Rozaini M Z H. Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling. Food Hydrocolloids, 2016; 53: 199–208.
[18] Maury C, Sarni-Manchado P, Poinsaut P, Cheynier V, Moutounet M. Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents. Food Hydrocolloids, 2016; 60: 598–605.
[19] Liu J, Willför S, Xu C. A review of bioactive plant polysaccharides: Biological activities, functionalization, and biomedical applications. Bioactive Carbohydrates and Dietary Fibre, 2015; 5(1): 31–61.
[20] Bi C H, Li D, Wang L J, Gao F, Adhikari B. Effect of high shear
homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 2014; 126: 48–55.
[21] Cutter C N. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Science, 2006; 74(1): 131–42.
[22] Sioutopoulos D, Goudoulas T, Kastrinakis E, Nychas S, Karabelas A. Rheological and permeability characteristics of alginate fouling layers developing on reverse osmosis membranes during desalination. Journal of Membrane Science, 2013; 434: 74–84.
[23] Mondal M I H, Yeasmin M S, Rahman M S. Preparation of food grade carboxymethyl cellulose from corn husk agrowaste. International Journal of Biological Macromolecules, 2015; 79: 144–150.
[24] Özkan N, Xin H, Chen X. Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. Journal of Food Science, 2002; 67(5): 1814–1820.
[25] Wei Y, Lin Y, Xie R, Xu Y, Yao J, Zhang J. The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum. Journal of Food Engineering, 2015; 166: 21–28.
[26] Papagiannopoulos A, Sotiropoulos K, Pispas S. Particle tracking microrheology of the power-law viscoelasticity of xanthan solutions. Food Hydrocolloids, 2016; 61: 201–210.
[27] Drummond C, In M, Richetti P. Behavior of adhesive boundary lubricated surfaces under shear: Effect of grafted diblock copolymers. The European Physical Journal E: Soft Matter and Biological Physics, 2004; 15(2): 159–165.
[28] Bi C H, Li L T, Zhu Y D, Wu M, Li G, Huang Z G. Effect of high speed shear on the non-linear rheological properties of SPI/κ-carrageenan hybrid dispersion and fractal analysis. Journal of Food Engineering, 2018; 218: 80–87.
[29] Filali A, Khezzar L, Siginer D, Nemouchi Z. Graetz problem with non-linear viscoelastic fluids in non-circular tubes. International Journal of Thermal Sciences, 2012; 61: 50–60.
[30] Bi C H, Li D, Wang L J, Adhikari B. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 2013; 92(1): 98–105.
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Published
2018-03-31
How to Cite
Bi, C., Gao, F., Zhu, Y., Ji, F., Zhang, Y., Li, D., & Huang, Z. (2018). Effects of xanthan gum on the rheological properties of soy protein dispersion. International Journal of Agricultural and Biological Engineering, 11(2), 208–213. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/3253
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Agro-product and Food Processing Systems
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