Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels

Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels

•HSH is effective in modifying gel properties of acid-induced SPI gel.•Particle size decreased and PdI increased in SPI dispersions due to HSH.•The rheological properties, creep–recovery behavior of SPI gels were altered by HSH.•Voids/pores in SPI gel was reduced and more compact gels were obtained...

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Veröffentlicht in:Journal of food engineering 2014-04, Vol.126, p.48-55
Hauptverfasser: Bi, Chong-hao, Li, Dong, Wang, Li-jun, Gao, Fei, Adhikari, Benu
Format: Artikel
Sprache:eng
Schlagworte:
Acid-induced gel
Dispersions
Fractal analysis
Fractal dimension
Fractals
Gel strength
Gels
High shear homogenization
Homogenization
Homogenizing
Microstructure
Rheology
Shear
Soy protein isolate
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Zusammenfassung:•HSH is effective in modifying gel properties of acid-induced SPI gel.•Particle size decreased and PdI increased in SPI dispersions due to HSH.•The rheological properties, creep–recovery behavior of SPI gels were altered by HSH.•Voids/pores in SPI gel was reduced and more compact gels were obtained due to HSH.•Chaos/disorder in SPI gel network structure increased due to homogenization. High shear homogenization (HSH) (4000–16,000rpm) was used to homogenize soy protein isolate (SPI) dispersions. These dispersions were subsequently gelled by acidification. The rheological properties, creep–recovery behavior, gel microstructure, fractal characteristics of these SPI gels were studied. The results showed that the application of high shear homogenization significantly (P
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2013.10.040