Rheological and calorimetric properties of heated corn starch soybean protein isolate dispersions

被引：7

作者：

Liao, HJ ^{[1
]}

Okechukwu, PE ^{[1
]}

Damodaran, S ^{[1
]}

Rao, MA ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

来源：

JOURNAL OF TEXTURE STUDIES | 1996年 / 27卷 / 04期

关键词：

D O I：

10.1111/j.1745-4603.1996.tb00084.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Differential scanning calorimetric (DSC) data on 10% (w/w) corn starch dispersion showed one endothermic peak and on soybean protein (SP) isolate dispersions two peaks attributed to 7S and 11S globulins. In corn starch-SP isolate mixtures, thermal transitions appear to occur independently of one another. Dynamic rheological data over 0.63-62.9 rad s(-1) revealed weak gel-like behavior of both 10% corn starch and SP isolate dispersions with magnitudes of storage modulus (G') being significantly higher than those of loss modulus (G '') and both exhibiting slight frequency-dependence; G' of corn starch dispersion was higher than that of SP isolate and in mixed dispersions its magnitude decreased with increase in proportion of protein. The Maxwell model described creep-compliance data on dispersions high in corn starch, while the Burgers model described dispersions high in SP isolate. Plots of protein/starch ratio versus G' and instantaneous elastic modulus showed similar trends in phase separation and inversion.

引用

页码：403 / 418

页数：16