Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization
Zhigang Huang, Xueying Wang, Jiayi Zhang, Yi Liu, Tong Zhou, Shang-yi Chi +5 more
LWT
Abstract
Soy protein isolate (SPI) is often used in food processing due to the high water holding capacity and high stability. This paper explored the effect of heat treatment (HT) on the nonlinear rheological properties of acid-Induced soy protein isolate gels modified by high-pressure homogenization. The effects of HT on the storage modulus G′, loss modulus G″ and gel rate of the SPI gel were studied through time sweep, frequency sweep and strain sweep tests. The effects of the Lissajous curve, Chebyshev stress decomposition and Fourier transformation were also investigated. The results illustrated that the HT significantly enhanced the mechanical properties of the SPI gel. The curve area and energy dissipation of the Lissajous curve after HT were significantly reduced. Chebyshev stress decomposition illustrated that HT enhanced the shear thickening behavior of SPI gel. The study also found that HT significantly improved the structure and strain resistance of the SPI gel structure. In short, HT significantly improved the nonlinear rheological properties of the SPI gel.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
heat treatment enhances mechanical properties of SPI gel
“The results illustrated that the HT significantly enhanced the mechanical properties of the SPI gel.”
heat treatment reduces curve area and energy dissipation of the Lissajous curve
“The curve area and energy dissipation of the Lissajous curve after HT were significantly reduced.”
heat treatment improves structure and strain resistance of SPI gel
“The study also found that HT significantly improved the structure and strain resistance of the SPI gel structure.”