کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605084 880333 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum
چکیده انگلیسی

The cold-set gelation of soy protein isolate (SPI)-gellan gum was induced by the addition of salts (KCl or CaCl2) using two different procedures: the direct addition of salts (fast gelation) or the diffusion of salts through a membrane (slow gelation). The mechanical properties, syneresis and microstructure of the mixed gels were evaluated, as well as for gellan and SPI gels. The mixed gels induced by calcium diffusion were stronger and more deformable than gels induced by the direct addition of calcium, while the opposite occurred for potassium-induced gels. All the mixed gels were macroscopically homogeneous, but at the microscopic level two independent networks could be observed. These two separate networks were more evident for the calcium-induced gels, and the structural characteristics depended strongly on the concentration of the protein and the polysaccharide. However an organized microstructure with the formation of microtubes surrounded by other network was only observed for the mixed gels induced by calcium diffusion at the higher protein/polysaccharide (10:1) ratio. Thus besides the composition and concentration of the biopolymers, the results showed that the type of salt and its velocity of incorporation led to gels with different structures and consequently different mechanical properties.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 25, Issue 7, October 2011, Pages 1710–1718
نویسندگان
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