Abstract
This study focuses on the non-linear rheological property and microstructure of peanut protein isolate (PPI) aggregation suspension. The impact of higher harmonics (I3 and I5) on fundamental stress wave during large amplitude oscillatory shear test was studied. Rheological test show that storage modulus G′ and loss modulus G″ increased with increasing PPI concentration. The non-linear viscoelastic properties of PPI suspension with different concentration were investigated. Using confocal laser-scanning microscopy method, this research explored the microstructure of PPI suspension as well as the fractal dimensions. The new critical strain indirect method combined with Wu-Morbidelli model to calculate the fractal dimension (2.9225) is very close to the actual fractal dimension (2.9206). Fourier Transform Rheology was adopted to get the new critical strain for fractal dimension calculation, which was proved to be feasible. Keywords: peanut protein isolate suspension, rheological property, microstructure, fractal analysis DOI: 10.25165/j.ijabe.20201306.5717 Citation: Bi C H, Chi S Y, Hua Z, Li D, Huang Z G, Liu Y. Rheological properties and fractal-rheology analysis of peanut protein isolate suspension. Int J Agric & Biol Eng, 2020; 13(6): 220–226.
Highlights
The production of peanut in China is under a sustained development, and has ranked first in the world since the early 21st Century[1]
Peanut protein is a kind of protein with homogeneous component and strong functional property, and its solubility, foaming property, water holding capacity, gel and other functional properties are very important in food processing[3]
The peanut protein isolate (PPI) can be extracted from peanut meal as an emulsifying agent or emulsion stabilizer in formulated foods ranging from sausages to vegetable creams[4,5,6,7]
Summary
The production of peanut in China is under a sustained development, and has ranked first in the world since the early 21st Century[1]. Because of its high content of essential amino acid and unique flavor, peanut protein is considered as a good source of plant protein nutrition and has been getting more and more attention in the food industry[4]. The emulsifying properties of peanut protein isolate have been studied and reported in detail. Most of these studies have focused on quantifying and explaining the effects of different physical methods such as ultrasound and high pressure, or biological modifications (hydrolysis or transglutaminase crosslinking) on the physicochemical characteristics of peanut protein[8,9,10,11]
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