Effect of modified soy protein isolate on dough rheological properties and noodle qualities

2022 ◽  
Author(s):  
Yingying Zhang ◽  
Xingfeng Guo ◽  
Haoran Xiong ◽  
Tingwei Zhu
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Dough Rheological Properties

scholarly journals Rheological properties of soy protein isolate solution for fibers and films

2017 ◽  
Vol 64 ◽  
pp. 149-156 ◽  
Author(s):  
Pengchao Liu ◽  
Helan Xu ◽  
Yi Zhao ◽  
Yiqi Yang
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate

Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Yu-xi Ma ◽  
Jin-lei Niu ◽  
Dong Li ◽  
Li-jun Wang
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Large Amplitude ◽  
Soy Protein Isolate ◽  
Shear Thickening ◽  
Shear Thinning ◽  
Protein Isolate ◽  
Oscillatory Shear ◽  
Large Amplitude Oscillatory Shear ◽  
Flaxseed Gum

AbstractCarboxymethyl flaxseed gum (CMFG) is developed in our laboratory by modifying flaxseed gun through carboxymethylation. The aim of this study is to reveal the rheological properties of soy protein isolate – carboxymethyl flaxseed gum (SPI-CMFG) mixed dispersion in realistic processing conditions by conducting large amplitude oscillatory shear (LAOS) test, with consideration of concentration and degree of substitution (DS) of CMFG. Results showed that increasing CMFG concentration significantly increased storage moduli (Gʹ), loss moduli (Gʺ), and the apparent viscosity of all SPI-CMFG mixed dispersions. LAOS test illustrated that the dispersions experienced a transition from LAOS type IV to type III after increasing the concentration of CMFG, while the behavior converted from LAOS type I to type III by increasing DS. Fourier transform rheology (FTR) exhibited that increasing the concentration or DS of CMFG both induced a conversion from “soft sphere” to “hard sphere” behavior. The strain-stiffening ratio S and the shear-thickening ratio T demonstrated, that all SPI-CMFG dispersions experienced a similar conversion from strain stiffening to strain softening, and from shear thinning to shear thickening behaviors by increasing the concentration of CMFG. Nevertheless, the mixed dispersions presented shear thickening behaviors when DS was no more than 0.520 in the whole range of strain, while a conversion from shear thinning to shear thickening behavior occurred, when DS reached at 0.755 and 0.973.

Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

2018 ◽  
Vol 13 (3) ◽  
pp. 324-332 ◽  
Author(s):  
Xufeng Wang ◽  
Kaiyun Luo ◽  
Shutao Liu ◽  
Maomao Zeng ◽  
Benu Adhikari ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soybean Variety

Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

2022 ◽  
Vol 123 ◽  
pp. 107113 ◽  
Author(s):  
Jie Yu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-jun Wang
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw

Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment

2018 ◽  
Vol 236 ◽  
pp. 44-50 ◽  
Author(s):  
Chong-hao Bi ◽  
Ying-dan Zhu ◽  
Lu-tong Li ◽  
Yu-lai Zhang ◽  
Zhe Hua ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
High Speed ◽  
Soy Protein Isolate ◽  
Protein Isolate
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