Effect of LBG on the gel properties of acid-induced SPI gels
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- 作者：Chong-hao Bia ; b ; Dong Lia ; dongli@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Li-jun Wangc ; wlj@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Benu Adhikarid
- 关键词：Rheology ; Locust bean gum ; Large amplitude oscillatory shear ; Fractal analysis ; Soy protein isolate
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：1-8
- 全文大小：2194 K
文摘
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LBG significantly changes the rheological and microstructural properties of SPI gel.
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Creep/recovery rate and elasticity increases with LBG addition.
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SPI-LBG gel shows a typical Type I network behavior in LAOS test.
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LBG addition lowered the strain amplitude at which the non-linear behavior occurs.
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Presence of LBG increased the volume of pore between protein networks.