Sol - gel Transition Properties of Soy Protein -dextran Blend Based on Color Dynamic Monitoring
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Abstract:
A novel method to quantitatively analyze initial gelation time, whole gelation time and gelation velocity of GDL induced soy protein isolate (SPI)/dextran (DEXT) blends solution sol-gel transition process was proposed with dynamic luminance determination. A Boltzmann function model depending on blends luminance (L*) - gelation time(t) was established as L*=L*2+（L*1-L*2）/{1+exp[（t-tg）/dt]}，which had a clear physical meaning for parameters of this equation. The effect of -SPI-g-DEXT amount (0-0.50%) on sol-gel transition properties of SPI/DEXT was investigated with the above equation. Compared to the control sample，incorporation of 0.20% (m/m) SPI-g-DEXT led to the delay of the initial gelation point by 1.07±0.21 min and extend the time threshold of sol-gel transition process to1.34±0.16 min, while reduce the average gelation velocity amplitude about 10.5%. Further increase in the SPI-g-DEXT amount to 0.30%~0.50% (m/m) shorted the initial gelation point and the time threshold of sol-gel transition process, but increased the average gelation speed, which was mainly due to space steric hindrance beyond compatibilizing effect produced by relatively higher SPI-g-DEXT amount. In addition, the trends of the above three parameters could be exacerbated with the SPI-g-DEXT amount increase.
