Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

Simple item page
dc.citation.issue3
dc.citation.volume17
dc.contributor.authorPatole S
dc.contributor.authorCheng L
dc.contributor.authorYang Z
dc.date.accessioned2023-10-30T01:38:57Z
dc.date.accessioned2024-07-25T06:35:26Z
dc.date.available2022-02-22
dc.date.available2023-10-30T01:38:57Z
dc.date.available2024-07-25T06:35:26Z
dc.date.issued2022-09
dc.description.abstractThis study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) of quinoa protein isolate (QPI) in the presence and absence of various polysaccharides including guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at pH 7. For this purpose, samples with three gum concentrations (0.05, 0.1, and 0.2 wt%) at a fixed QPI concentration (10 wt%) and a fixed ionic strength (50 mM NaCl) were studied in terms of their gelation behaviour, small and large deformation rheological properties, water holding capabilities, and microstructural characteristics. Rheological measurements revealed that all polysaccharides incorporation could improve gel strength (complex modulus, G*) and breaking stress, accelerate gel formations, and more stiffer gels were obtained at greater polysaccharide concentrations. The XG exhibited the most gel strengthening effect followed by LBG and GG. Incorporation of 0.2 wt% XG led to a 15 folds increase in G* compared to the control. Confocal laser scanning microscopy observation revealed that the polysaccharides also altered gel microstructures, with the gels containing XG showing the most compact gel structures. The findings of this study may provide useful information for the fabrication of novel QPI based food gel products with improved texture.
dc.description.confidentialfalse
dc.edition.editionSeptember 2022
dc.format.pagination314-323
dc.identifier.author-urlhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000759385100001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationPatole S, Cheng L, Yang Z. (2022). Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels. Food Biophysics. 17. 3. (pp. 314-323).
dc.identifier.doi10.1007/s11483-022-09720-3
dc.identifier.eissn1557-1866
dc.identifier.elements-typejournal-article
dc.identifier.issn1557-1858
dc.identifier.piis11483-022-09720-3
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70496
dc.languageEnglish
dc.publisherSpringer Science+Business Media, LLC
dc.publisher.urihttps://link.springer.com/article/10.1007/s11483-022-09720-3
dc.relation.isPartOfFood Biophysics
dc.rights(c) The author/sen
dc.rights.licenseCC BY 4.0en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectQuinoa protein isolates
dc.subjectPolysaccharides
dc.subjectViscoelasticity
dc.subjectGelation
dc.subjectMicrostructure
dc.titleImpact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels
dc.typeJournal article
pubs.elements-id451233
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
Published
Size:
3.65 MB
Format:
Adobe Portable Document Format
Description:
Download
Thumbnail Image
Name:
Evidence
Size:
329.99 KB
Format:
Microsoft Word XML
Description:
Download
Collections
Journal Articles