Selection of a Mathematical Model for the Sol-gel Transition in Soy Protein Isolate/Dextran Mixtures
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Abstract:
The characteristics of the luminance (L*) vs. gelation time (t) curves of glucono delta-lactone (GDL)-induced sol-gel transition in soy protein isolate (SPI)-dextran (DEXT) mixture were analyzed by tracking the luminance values. The results showed that the L*-t curves had an “S-shaped” pattern. Six different mathematical regression models were fitted to the L*-t curves, and the results were compared. Under sonication treatment at different intensities and after the addition of SPI-graft-DEXT (SPI-g-DEXT) conjugates, the Boltzmann function L* = L*2 + （L*1 - L*2）/（1 + exp（（t - tg）/dt）） was the best fitting model with the highest correlation coefficient R2, minimum residual sum of squares (RSS) between the actual and simulated values, strong adaptability, and explicit physical meanings that the corresponding model parameters had. Three areas with specific characteristics of the L*-t curves were explicitly designated using the Boltzmann function as follows: lower sol phase, sol/gel phases in coexistence, and upper gel phase. Based on the changes in dynamic luminance, a novel quantitative method for analyzing the initial gelation time, total gelation time, and gelation velocity of the GDL-induced sol-gel transition process in SPI/DEXT mixtures was proposed.
