Abstract
The rheological characteristic of soy protein isolate (SPI), is one of the most important properties in its application in food industry. The effects of different concentrations of guar gum (GG, polysaccharide) and sodium chloride (salt ion) on the rheological properties of SPI were studied in this research. Steady-state shear, strain sweep and frequency sweep tests (static and dynamic rheological tests) were performed, and the following phenomenon and conclusions were drawn: (1) The viscosity of the hybrid system increases with the GG addition. This trend could also be seen with the appropriate adding of salt ion; (2) As the applied frequency increases, the storage modulus G′ and the loss modulus G″ of the hybrid system increase at a similar rate. And the frequency sweep parameters of the hybrid system rise significantly with the increase of both GG and ionic concentration; The frequency dependence of the system varies significantly with the addition of salt ion; (3) With the concentration of the salt ion increase, the storage module G′ of the hybrid system decrease indicating that salt ion destroyed the network structure of hybrid dispersion to a certain extent. Keywords: guar gum, salt ions, soy protein isolate, rheological property, frequency dependence, food additive DOI: 10.25165/j.ijabe.20171005.3245 Citation: Bi C H, Zhang Y L, Wu M, Ni Z J, Li G, Liu Y, et al. Effects of salt ions on rheological properties of SPI-GG hybrid system. Int J Agric & Biol Eng, 2017; 10(5): 234–241.
Highlights
Soybeans are rich in protein and are always prepared into a variety of food forms, such as tofu, miso, natto, meat product and vegetarian food
Participating in essential reactions of human organism, protein is an important component of the human-body cells
Soybean protein isolate (SPI) is a type of protein food additive that can be obtained from low-temperature desolventising soybean meal as a raw material[2]
Summary
Soybeans are rich in protein and are always prepared into a variety of food forms, such as tofu, miso, natto, meat product and vegetarian food. Soybean protein isolate (SPI) is a type of protein food additive that can be obtained from low-temperature desolventising soybean meal as a raw material[2]. Vol 10 No. 235 than 90% of glycinin (11S) and β-conglycinin (7S), which are the main elements containing soy protein[3]. It is a type of natural plant protein, which is rich in a variety of nutrients and has features of reducing serum cholesterol and preventing cardiopathy and cerebrovascular disease, and it may be substituted for animal protein. SPI has become a good additive for the human body and a good nutritional supplement in food industry
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