کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605077 880333 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels
چکیده انگلیسی

Heat-induced gels of 11S globulin (11S) or soybean protein isolate (SPI) were prepared using magnesium chloride (MgCl2) as a coagulant. Viscoelastic properties and microstructures of 11S and SPI gels were quantified using dynamic viscoelastic measurement (DVM) and confocal laser scanning microscopy (CLSM). The addition of sodium chloride was necessary for 11S and SPI to form MgCl2-induced gels. DVM indicated that 11S formed stiffer and more solid gels than SPI under all experimental conditions. CLSM showed that the microstructures of 11S gels were coarser and more heterogeneous than SPI gels in comparable conditions. The microstructures of 11S gels were highly affected by MgCl2 concentration whereas those of SPI gels were relatively insensitive to MgCl2 concentration. The microstructures of 11S and SPI gels were analyzed by two parameters: the fractal dimension and the average density of gel networks. Compared to SPI, 11S forms MgCl2-induced gels with a lower fractal dimension and a higher density of network structures.

CLSM images of 11S gels at different MgCl2 conc. (image width: 127.5 μm).Figure optionsDownload as PowerPoint slide

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 25, Issue 7, October 2011, Pages 1647–1654
نویسندگان
, ,