Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel

Effects of Xanthan Gum on Rheological Properties and Microstructure of Soy Protein Isolate Gel

Xanthan gum (XG) and soybean protein isolate (SPI) were used as raw materials to prepare XG-SPI mixed gel by ultrasonic pretreatment and glucolactone induction. Rheological tests and scanning electron microscopy were used to study the effects of different concentrations of XG on viscoelasticity, sel...

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Bibliographic Details
Main Authors: Ran LIU, Qinghua ZENG, Ming LIANG, Lei WANG, Shuang CHENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-02-01
Series:Shipin gongye ke-ji
Subjects:
xanthan gum
soy protein isolates
rheological characteristic
self-healing ability
thermal stability
microstructure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060103

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060103

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