Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

Jiao, B, Shi, A, Liu, H, Sheng, X, Liu, L, Hu, H, Adhikari, B and Wang, Q 2018, 'Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization', Food Hydrocolloids, vol. 77, pp. 329-335.


Document type: Journal Article
Collection: Journal Articles

Title Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization
Author(s) Jiao, B
Shi, A
Liu, H
Sheng, X
Liu, L
Hu, H
Adhikari, B
Wang, Q
Year 2018
Journal name Food Hydrocolloids
Volume number 77
Start page 329
End page 335
Total pages 7
Publisher Elsevier B.V.
Abstract Peanut protein is attracting increased research and application interest because of its high nutritional value and its functional properties. In this study, two different electrostatically charged (chitosan and xanthan gum) polysaccharides and a neutral polysaccharide (guar gum) were used to investigate the interactions between polysaccharides and peanut protein isolate (PPI) in an aqueous medium after high-pressure homogenization. The rheological properties of the polysaccharides, PPI, and polysaccharide-PPI mixtures were characterized by continuous shear, frequency sweep, and temperature sweep measurements. The shear viscosity of the homogenized samples followed a power law model (R2 ? 0.992). High-pressure homogenization changed the continuous shear characteristics of the xanthan gum solution and the PPI-xanthan gum mixture. The continuous shear characteristics of PPI-chitosan and PPI-guar gum mixtures were altered by high-pressure homogenization at higher PPI concentrations (15% w/w). The storage moduli (G?) of the mixed homogenates were frequency-dependent. High-pressure homogenization did not alter the elastic properties of the pure PPI suspension. However, the G? changed in all three PPI-polysaccharide mixtures after high-pressure homogenization. Typical gel setting, gel weakening, and gel strengthening phases were observed in all the mixed homogenates except for the PPI-xanthan gum mixture, which did not show gel weakening. High-pressure homogenization changed the gelling time for most samples and induced gel weakening behavior in the PPI-xanthan gum mixture when the temperature was increased. © 2017 Elsevier Ltd
Subject Chemical Engineering not elsewhere classified
Food Sciences not elsewhere classified
Materials Engineering not elsewhere classified
Keyword(s) Chitosan
Guar gum
High-pressure homogenization
Peanut protein isolate
Rheology
Xanthan gum
DOI - identifier 10.1016/j.foodhyd.2017.10.009
Copyright notice © 2017 Elsevier Ltd. All rights reserved.
ISSN 0268-005X
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