Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 534314
Title Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material
Author(s) Dekkers, B.L.; Boom, R.M.; Goot, A.J. van der
Source Food Research International 107 (2018). - ISSN 0963-9969 - p. 281 - 288.
DOI http://dx.doi.org/10.1016/j.foodres.2018.02.037
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Abstract Concentrated soy protein isolate (SPI) – pectin blends acquire fibrous textures by shear-induced structuring while heating. The objective of this study was to determine the viscoelastic properties of concentrated SPI-pectin blends under similar conditions as during shear-induced structuring, and after cooling. A closed cavity rheometer was used to measure these properties under these conditions. At 140 °C, SPI and pectin had both a lower G* than the blend of the two and also showed a different behavior in time. Hence, the viscoelastic properties of the blend are richer than those of a simple composite material with stable physical phase properties. In addition, the G′pectin was much lower compared with the G′SPI and G′SPI-pectin upon cooling, confirming that pectin formed a weak dispersed phase. The results can be explained by considering that the viscoelastic properties of the blend are influenced by thermal degradation of the pectin phase. This degradation leads to: i) release of galacturonic acid, ii) lowering of the pH, and iii) water redistribution from the SPI towards the pectin phase. The relative importance of those effects are evaluated.
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