Abstract
This study aimed to characterize cold-set unfilled and emulsion-filled gels (EFG) of commercial soy protein isolate (SPI), with and without xanthan gum (XG) and locust bean gum (LBG), using creep/recovery tests. For this purpose, a comparative study of the data was developed using two different approaches:(1) the classical Burger's model and (2) a fractional derivative approach. The polysaccharides incorporation decreased the gels' creep compliance and increased the recovery rates. Systems with XG presented lower creep compliance and higher recovery capacity. EFG were stronger and exhibited higher elasticity than unfilled gels. Burger's model parameters allowed some comparisons among the systems, however, due to their lack of clear physical meanings they did not allow an in-depth discussion on the gels' properties. Besides, this model did not describe well recovery data as the fractional derivative approach, whose parameters with clearer physical meanings, allowed a more intuitive discussion about the characteristics of the gels.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
