Rheological properties and fractal-rheology analysis of peanut protein isolate suspension
Keywords:
peanut protein isolate suspension, rheological property, microstructure, fractal analysisAbstract
This study focuses on the non-linear rheological property and microstructure of peanut protein isolate (PPI) aggregation suspension. The impact of higher harmonics (I3 and I5) on fundamental stress wave during large amplitude oscillatory shear test was studied. Rheological test show that storage modulus G′ and loss modulus G″ increased with increasing PPI concentration. The non-linear viscoelastic properties of PPI suspension with different concentration were investigated. Using confocal laser-scanning microscopy method, this research explored the microstructure of PPI suspension as well as the fractal dimensions. The new critical strain indirect method combined with Wu-Morbidelli model to calculate the fractal dimension (2.9225) is very close to the actual fractal dimension (2.9206). Fourier Transform Rheology was adopted to get the new critical strain for fractal dimension calculation, which was proved to be feasible. Keywords: peanut protein isolate suspension, rheological property, microstructure, fractal analysis DOI: 10.25165/j.ijabe.20201306.5717 Citation: Bi C H, Chi S Y, Hua Z, Li D, Huang Z G, Liu Y. Rheological properties and fractal-rheology analysis of peanut protein isolate suspension. Int J Agric & Biol Eng, 2020; 13(6): 220–226.References
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[27] Bi C H, Li D, Wang L J, Wang Y, Adhikari B. Characterization of nonlinear rheological behavior of SPIeFG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, 2013; 92(2): 1151–1158.
[28] Bi C H, Wang L, Li D, Huang Z G, Adhikari B, Chen X D. Non-linear rheological properties of soy protein isolate dispersions and acid-induced gels. International Journal of Food Engineering, 2017; 13(5).
[2] Cao K G. Comprehensive utilization of peanut resources. Jiangxi Food Industry, 2002; 1: 15–17.
[3] Liu D C, Zhang W N, Hu X H. Study on preparation and functional properties of peanut protein. Journal of Wuhan Polytechnic University, 2001; 4: 1–4.
[4] Ghatak S K, Sen K. Peanut proteins: applications, ailments and possible remediation. Journal of Industrial and Engineering Chemistry, 2013; 19(2): 369–374.
[5] Zhao X Y, Chen J, Du F L. Potential use of peanut byproducts in food processing: a review. Food Sci. Technol, 2012; 49: 521–529.
[6] Neucere N J, Conkerton E J. Some physicochemical properties of peanut protein isolates. Agric. Food Chem, 1978; 26: 683–686.
[7] Dong X H, Zhao M M, Shi J, Yang Bao, Li J, Luo D H, et al. Effects of combined high pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins. Innovative Food Science and Emerging Technologies, 2011; 12(4): 478–483.
[8] Fekria A M, Isam A M A, Suha O A, Elfadil E B. Nutritional and functional characterization of defatted seed cake flour of two sudanese groundnut (Arachis hypogaea) cultivars. Int. Food Res, 2012; 19: 629–637.
[9] Hu X, Zhao M M, Li L H, Yang B, Yang X Q, Wang H Y, et al. Emulsifying properties of cross-linking between proteins extracted from cold/hot pressed peanut meal and hydrolysed fish (Decapterus maruadsi) proteins. Int. J. Food Prop, 2014; 17: 1750–1762.
[10] He X H, Liu H Z, Liu L, Hu H, Wang Q. Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. Food Hydrocoll, 2014; 36: 123–129.
[11] Li C, Huang X J, Peng Q, Shan Y Y, Xue F. Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. Ultrason Sonochem, 2014; 21: 1722–1727.
[12] Hyun K, Kim S H, Ahn K H, Lee S J. Large amplitude oscillatory shear as a way to classify the complex fluids. Journal of Non-Newtonian Fluid Mechanics, 2002; 107(1-3): 51–65.
[13] Leblanc J L. Non-linear viscoelastic characterization of molten thermoplastic vulcanizates (TPV) through large amplitude harmonic experiments. Rheologica Acta, 2007; 46(80): 1013–1027.
[14] Sun W X, Yang Y R, Wang T, Liu X X, Wang C Y, Tong Z. Large amplitude oscillatory shear rheology for non-linear viscoelasticity in hectorite suspensions containing poly (ethylene glycol). Polymer, 2011; 52(6): 1402–1409.
[15] Hagiwara T, Kumagai H, Nakamura K. Fractal analysis of aggregates formed by heating dilute BSA solutions using light scattering methods. Bioscience, Biotechnology and Biochemistry, 1996; 60(11): 1757–1763.
[16] Hagiwara T, Kumagai H, Matsunaga T, Nakamura K. Analysis of aggregate structure in food protein gels with the concept of fractal. Bioscience, Biotechnology, and Biochemistry, 1997; 61(10): 1663–1667.
[17] Matsumoto T, Kawai M, Masuda T. Viscoelastic and SAXS investigation of fractal structure near the gel point in alginate aqueous systems. Macromolecules, 1992; 25(20): 5430–5433.
[18] Wu H, Xie J J, Lattuada M, Morbidelli M. Scattering structure factor of colloidal gels characterized by static light scattering, small-angle light scattering, and small-angle neutron scattering measurements. Langmuir, 2005; 21(8): 3291–3295.
[19] Bremer L G B, Bijsterbosch B H, Schrijvers R, Vliet V T, Walstra P. On the Fractal Nature of the Structure of Acid Casein Gels. Colloids and Surfaces, 1990; 51: 159–170.
[20] Mellema M, Opheusden V J H J, Vliet V T. Categorization of rheological scaling models for particle gels applied to casein gels. Journal of Rheology, 2002; 46(1): 11–29.
[21] Shih W H, Shih W Y, Kim S I, Liu J, Aksay I A. Scaling behavior of the elastic properties of colloidal gels. Physical Review A, 1990; 42(8): 4772–4779.
[22] Wilhelm M, Maring D, Spiess H W. Fourier-transform rheology. Rheologica Acta, 1998; 37(4): 399–405.
[23] Wu H, Morbidelli M. A model relating structure of colloidal gels to their elastic properties. Langmuir, 2001; 17(4): 1030–1036.
[24] Le Grand A, Petekidis G. Effects of particle softness on the rheology and yielding of colloidal glasses. Rheologica Acta, 2008; 47(5-6): 579–590.
[25] Bi C H, Li D, Wang L J, Gao F, Adhikari B. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acidinduced SPI gels. Journal of Food Engineering, 2014; 126: 48–55.
[26] Vicsek T. Fractal growth phenomena (Vol. 4). Singapore: World Scientific, 1989.
[27] Bi C H, Li D, Wang L J, Wang Y, Adhikari B. Characterization of nonlinear rheological behavior of SPIeFG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, 2013; 92(2): 1151–1158.
[28] Bi C H, Wang L, Li D, Huang Z G, Adhikari B, Chen X D. Non-linear rheological properties of soy protein isolate dispersions and acid-induced gels. International Journal of Food Engineering, 2017; 13(5).
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Published
2020-12-03
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Bi, C., Chi, S., Hua, Z., Li, D., Huang, Z., & Liu, Y. (2020). Rheological properties and fractal-rheology analysis of peanut protein isolate suspension. International Journal of Agricultural and Biological Engineering, 13(6), 220–226. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/5717
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Agro-product and Food Processing Systems
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