Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration,Ionic Strength and Thermal Treatment |
| |
Authors: | Chong Liu Ijaz Ahmad Chuan-He Tang Lin Li Jian-Hua Zhu |
| |
Affiliation: | 1. Department of Food Science and Technology , South China University of Technology , Guangzhou, P.R., China;2. Food and Biotechnology Research Center , Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex , Lahore, Pakistan |
| |
Abstract: | Steady shear and dynamic oscillatory measurements were used to investigate the effect of concentration, ionic strength and thermal treatment on rheological properties of soybean β-conglycinin in aqueous dispersions. SDS-PAGE and Differential Scanning Calorimetry (DSC) showed that β-conglycinin exhibited partial denaturation and formation of aggregates during isolation. Under steady shear flow, strong shear-thinning behavior was observed with increasing shear rate from 0.001 to 1200 s?1. A dispersion of β-conglycinin (≥5% w/v, without applying thermal treatment) exhibited gel-like dynamic mechanical spectra at 20°C. This suggested that β-conglycinin in aqueous dispersions showed rheological properties of typical weak gel-like (entanglement) or semi diluted polymeric solution. Weak gel network of β-conglycinin was susceptible to ionic strength, suggesting that electrostatic forces play an important role in the formation of weak gel network. These properties of β-conglycinin have practical significance for the food processors in the formulation of new products. |
| |
Keywords: | β-conglycinin Rheological properties Weak gel Concentration Ionic strength |
|
|