Abstract
The dynamic rheological properties of peanut protein isolate (PPI) suspension and acid-induced PPI gels were studied. In frequency sweep test, the storage modulus (G′) and the loss modulus (G″) of PPI aggregation suspensions at different concentrations increased with the increase of frequency. The steady state shear flow test showed that PPI aggregation suspension had a thinning behavior of the shear, and the image of steady shear curve fitted the Carreau model. After gel formation, acid-induced PPI gels showed a typical Type I behavior (strain thinning) in strain sweep test, meaning that PPI gel got easily broken down, and there was a very small opportunity for the protein molecules to re-establish the network. Compared with the strain sweep of PPI aggregation suspensions and gels, the range of the storage modulus existed a dramatic difference, which could get about tenfold. As the frequency increased, both elasticity and viscosity increased in frequency sweep test, which indicated that the frequency dependence of the storage modulus increased with the increase of concentration. Keywords: peanut protein isolate (PPI), aggregation suspension, acid-induced PPI gel, dynamic rheological properties DOI: 10.25165/j.ijabe.20211403.6021 Citation: Huang Z G, Wang X Y, Chi S Y, Hua Z, Bi C H. Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel. Int J Agric & Biol Eng, 2021; 14(3): 255–260.
Highlights
Peanut is a leguminous, annual herb, and is an important protein resource[1]
The results demonstrated that the apparent viscosity of FG-peanut protein isolate (PPI) aggregation suspensions increased with the increase of FG concentration (1-5 g/kg)
Rheological properties of PPI suspension were obtained by strain sweep, frequency sweep and steady state shear flow tests
Summary
Annual herb, and is an important protein resource[1]. The nutritional value of peanut protein is similar to animal protein. Peanut protein contains a large number of essential amino acids. It is widely used in the food industry as a kind of plant protein resource[2]. Due to the high nutritional value, peanut protein has an attractive fragrance[3]. Peanut protein can greatly improve the processing characteristics of food; it is widely used in the food industry as food additives[6]. In addition to using for food directly, peanuts are mainly used for oil extraction. Peanut has become an important source of edible oil and protein[8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callMore From: International Journal of Agricultural and Biological Engineering
Disclaimer: 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.
