Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel

Authors

  • Zhigang Huang 1. School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing 100048, China
  • Xueying Wang 1. School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China;
  • Shangyi Chi 1. School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China;
  • Zhe Hua 3. School of Mechanical and Electronic Control Engineering, Beijing Jiaotong University, Beijing 100044, China
  • Chonghao Bi 1. School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China;

DOI:

https://doi.org/10.25165/ijabe.v14i3.6021

Keywords:

peanut protein isolate (PPI), aggregation suspension, acid-induced PPI gel, dynamic rheological properties

Abstract

The dynamic rheological properties of peanut protein isolate (PPI) suspension and acid-induced PPI gels were studied. In frequency sweep test, the storage modulus (G′) and the loss modulus (G″) of PPI aggregation suspensions at different concentrations increased with the increase of frequency. The steady state shear flow test showed that PPI aggregation suspension had a thinning behavior of the shear, and the image of steady shear curve fitted the Carreau model. After gel formation, acid-induced PPI gels showed a typical Type I behavior (strain thinning) in strain sweep test, meaning that PPI gel got easily broken down, and there was a very small opportunity for the protein molecules to re-establish the network. Compared with the strain sweep of PPI aggregation suspensions and gels, the range of the storage modulus existed a dramatic difference, which could get about tenfold. As the frequency increased, both elasticity and viscosity increased in frequency sweep test, which indicated that the frequency dependence of the storage modulus increased with the increase of concentration. Keywords: peanut protein isolate (PPI), aggregation suspension, acid-induced PPI gel, dynamic rheological properties DOI: 10.25165/j.ijabe.20211403.6021 Citation: Huang Z G, Wang X Y, Chi S Y, Hua Z, Bi C H. Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel. Int J Agric & Biol Eng, 2021; 14(3): 255–260.

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Published

2021-06-11

How to Cite

Huang, Z., Wang, X., Chi, S., Hua, Z., & Bi, C. (2021). Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel. International Journal of Agricultural and Biological Engineering, 14(3), 255–260. https://doi.org/10.25165/ijabe.v14i3.6021

Issue

Vol. 14 No. 3 (2021): IJABE

Section

Agro-product and Food Processing Systems

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