Effect of Ultrasonic Treatment on Rheological Properties of Cold-set Soybean 11S Protein-dextran Blending Gel
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of ultrasonic time and power on the steady shear viscosity of soybean 11S protein-dextran blend solution and dynamic rheological properties of the cold blend gels were investigated with analysis of steady shear and low amplitude dynamicoscillatory. The results showed that both the blend and the control with ultrasonic treatment were pseudoplastic fluids, and the apparent viscosity of the blend was decreased with the increase of ultrasonic time or ultrasonic power. Compared to the control, the viscosity of the blend decreased by 46.6% after ultrasonic treatment with 237.5 W for 6 min. When the ultrasonic treatment time or power was in range of 0~9 min or 0~142.5 W, the blend solution could be formed non-covalent three dimensional network by cold treatment. G' and G" displayed an increased trend with increasing ultrasonic time or power. However as the time or power further increased to 12 min or 237.5 W respectively, G' of blending gel reduced from the peak of 609.9 Pa and 954.7 Pa to367.3 Pa and 507.8 Pa, respectively, while the initial gelation time was delayed. After ultrasonic treatment, the linear viscoelastic region of the blend gel was not significantly influenced.
