Effects of salt ions on rheological properties of SPI-GG hybrid system

Bi Chonghao, Zhang Yulai, Wu Min, Ni Zijian, Li Gang, Liu Yi, Dong Li, Liu Yude, Huang Zhigang

Abstract


The rheological characteristic of soy protein isolate (SPI), is one of the most important properties in its application in food industry. The effects of different concentrations of guar gum (GG, polysaccharide) and sodium chloride (salt ion) on the rheological properties of SPI were studied in this research. Steady-state shear, strain sweep and frequency sweep tests (static and dynamic rheological tests) were performed, and the following phenomenon and conclusions were drawn: (1) The viscosity of the hybrid system increases with the GG addition. This trend could also be seen with the appropriate adding of salt ion; (2) As the applied frequency increases, the storage modulus G′ and the loss modulus G″ of the hybrid system increase at a similar rate. And the frequency sweep parameters of the hybrid system rise significantly with the increase of both GG and ionic concentration; The frequency dependence of the system varies significantly with the addition of salt ion; (3) With the concentration of the salt ion increase, the storage module G′ of the hybrid system decrease indicating that salt ion destroyed the network structure of hybrid dispersion to a certain extent.
Keywords: guar gum, salt ions, soy protein isolate, rheological property, frequency dependence, food additive
DOI: 10.25165/j.ijabe.20171005.3245

Citation: Bi C H, Zhang Y L, Wu M, Ni Z J, Li G, Liu Y, et al. Effects of salt ions on rheological properties of SPI-GG hybrid system. Int J Agric & Biol Eng, 2017; 10(5): 234–241.

Keywords


guar gum, salt ions, soy protein isolate, rheological property, frequency dependence, food additive

References


Huysveld S, de Meester S, Peiren N, Muylle H, Lauwers L, Dewulf J. Resource use assessment of an agricultural system from a life cycle perspective - a dairy farm as case study. Agricultural Systems, 2015; 135: 77–89.

Aguirre F J S, Milesi V, Añón M C. Effect of extraction and precipitation conditions during soybean protein isolate production on the genistein series content. Journal of the American Oil Chemists Society, 2007; 84(3): 305–314.

Petruccelli S, Anon M C. Soy protein isolate components and their interactions. Journal of Agricultural & Food Chemistry, 1995; 43(7): 1762–1767.

Bi C H, Li D, Wang L J, Adhikari B. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 2013; 92(1): 98–105.

Maltais A, Remondetto G E, Gonzalez R, Subirade M. Formation of soy protein isolate cold-set gels: protein and salt effects. Journal of Food Science, 2010; 70(1): C67–C73.

Bi C H, Li D, Wang L J, Adhikari B. Effect of LBG on the gel properties of acid-induced SPI gels. LWT - Food Science and Technology, 2017; 75: 1–8.

Corredig M, Sharafbafi N, Kristo E. Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids, 2011; 25(8): 1833–1841.

Perez A A, Carrara C R, Sánchez C C, Patino J M R, Santiago L G. Interactions between milk whey protein and polysaccharide in solution. Food Chemistry, 2009; 116(1): 104–113.

Alvarez M D, Fernández C, Olivares M D, Canet W. A rheological characterisation of mashed potatoes enriched with soy protein isolate. Food Chemistry, 2012; 133(4): 1274–1282.

Dea I C M, Morrison A. Chemistry and interactions of seed galactomannans. Advances in Carbohydrate Chemistry & Biochemistry, 1975; 31(8): 241–312.

Dey P M. Biochemistry of α-D-Galactosidic Linkages in the Plant Kingdom. Advances in Carbohydrate Chemistry & Biochemistry, 1980; 37: 283–372.

Dierckx I S, Dewettinck I K. Seed Gums. Biopolymers Online. Wiley-VCH Verlag GmbH & Co. KGaA, 2005; 321–343.

Todd P A, Benfield P, Goa K L. Guar gum. Drugs, 1990; 39(6): 917–928.

Santos R, Gomes D, Macedo H, Barros D, Tibério C, Veiga, A S, et al. Guar gum as a new antimicrobial peptide delivery system against diabetic foot ulcers Staphylococcus aureus isolates. Journal of Medical Microbiology, 2016; 65(10): 1092–1099.

Barth H G, Smith D A. High-performance size-exclusion chromatography of guar gum. Journal of Chromatography A, 1981; 206(2): 410–415.

Vijayendran B R, Bone T. Absolute molecular weight and molecular weight distribution of guar by size exclusion chromatography and low-angle laser light scattering. Carbohydrate Polymers, 1984; 4(4): 299–313.

Chudzikowski R J. Guar gum and its application. J Soc Cosmet Chem, 1971; 22(1): 43.

Wang Q, Ellis P R, Ross-Murphy S B. The stability of guar gum in an aqueous system under acidic conditions. Food Hydrocolloids, 2000; 14(2): 129–134.

Foegeding E A. Rheological properties of whey protein isolate gels determined by torsional fracture and stress relaxation. Journal of Texture Studies, 2010; 23(3): 337–348.

Bi C H, Li D, Wang L J, Wang Y, Adhikari B. Characterization of non-linear rheological behaviour of SPI–FG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, 2013; 92(2): 1151–1158.

Papagiannopoulos A, Sotiropoulos K, Stergios P. Particle tracking microrheology of the power-law viscoelasticity of xanthan solutions. Food Hydrocolloids, 2016; 61: 201–210.

Oh M, So J, Yang S. Rheological evidence for the silica-mediated gelation of xanthan gum. Journal of Colloid and Interface Science, 1999; 216(2): 320–328.


Full Text: PDF

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.