Dynamic viscoelastic behaviour of high pressure treated gluten-soy mixtures
Dynamic viscoelastic behaviour of high pressure treated gluten-soy mixtures
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DOI：
10.1016/s0308-8146(01)00354-5
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发表时间：
2002-06-01
期刊：
影响因子：
8.8
通讯作者：
Ledward, DA
中科院分区：
文献类型：
--
作者：
Apichartsrangkoon, A;Ledward, DA
将面筋-大豆浓度=20:80、40:60、60:40和80:20%的水合面筋和大豆混合物在20和60℃下进行700MPa的高压处理50分钟。随后分析处理后的样品的粘弹特性和电泳图案。混合设计使用二次正则多项式模型。经过高压处理，样品形成固体状凝胶结构。一般而言，在具有高浓度麸质的凝胶中，储能模量和损耗模量都倾向于随着压力和温度的增加而增加，而在具有高浓度大豆的凝胶中。随着治疗强度的增加，这两个模量似乎仅略有增加。这些结果意味着温度和压力的综合作用对大的复杂面筋分子的影响比对较小的大豆球蛋白的影响大得多。 (C) 2002 Elsevier Science Ltd. 保留所有权利。
Hydrated gluten and soy mixtures with concentrations of gluten-soy=20:80, 40:60, 60:40 and 80:20% were subjected to high pressure treatment at 700 MPa for 50 min at 20 and 60 degreesC. The treated samples were subsequently analysed for viscoclastic properties and electrophoretic patterns. A quadratic canonical polynomial model was used for the mixture design. Following high pressure treatment, the samples formed solid-like gel structures. In general, in the gels having high concentrations of gluten, both storage and loss moduli tended to increase with increasing pressure and temperature whereas, in the gels having high concentrations of soy. both moduli appeared to increase only slightly with increasing severity of the treatments. These results meant that the combined effect of temperature and pressure was much greater on the large complex gluten molecule than on the smaller soy globulins. (C) 2002 Elsevier Science Ltd. All rights reserved.