title: Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
abstract: The effect of addition of xanthan gum (XG) and guar gum (GG) on the rheological properties and microstructure of glucono-δ-lactone induced soy protein isolate (SPI)-XG gels and SPI-GG gels was investigated using steady and dynamic rheological tests, creep-recovery and confocal laser scanning microscopy (CLSM). Results showed that the apparent viscosity of SPI-gum (XG, GG) mixed solutions increased with the increase in the gum (XG, GG) concentration. The storage (G') and loss (G″) moduli of SPI-gum (XG, GG) mixed gels increased in the presence and increase in the gum (XG, GG) concentration. The Burger's model fitted the creep recovery data well (R(2)>0.919) and showed that both the instantaneous and equilibrium (retarded) elastic components of this model increased with the increase in SPI and gum concentrations. The proportion occupied by gum in mixed gels was found to increase with the increase in the concentration of gums which increased the density of protein aggregates in the mixed gels.
authors.affiliation: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
authors.forename: Yuan-Yuan
authors.initials: YY
authors.lastname: Chang
authors.affiliation: College of Engineering, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China.
authors.forename: Dong
authors.initials: D
authors.lastname: Li
authors.affiliation: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: wlj@cau.edu.cn.
authors.forename: Li-Jun
authors.initials: LJ
authors.lastname: Wang
authors.affiliation: College of Engineering, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing, China.
authors.forename: Chong-Hao
authors.initials: CH
authors.lastname: Bi
authors.affiliation: School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia.
authors.forename: Benu
authors.initials: B
authors.lastname: Adhikari
mesh_terms: D005685:Galactans / Q000737:chemistry*; D005881:Gingiva / Q000737:chemistry; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D012212:Rheology; D030262:Soybean Proteins / Q000737:chemistry
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D030262:Soybean Proteins; C007894:guar gum; C002563:xanthan gum
keywords: Burger model; Guar gum; Microstructure; Rheological properties; Soy protein isolate; Xanthan gum