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| 1 | Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite显示文摘Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder.Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index,water holding capacity,and hardness of extruded protein products.Extrusion process variables including feed moisture content(40%-60%),screw speed(12-20 Hz),extrusion temperature(120℃-180℃),and gluten content(16%-32%)were studied by the nonlinear regression equations analysis.The extrusion process was also optimized using response surface methodology(RSM).The influence of moisture content on the hardness of extrudate was the most significant.The optimized results,including feed moisture content,extrusion temperature,screw speed and gluten content were 49.18%-50.15%,155.24℃-159.86℃,16.41-16.73 Hz,20.00%-20.03%,respectively.The microstructures of TISP products were analyzed by scanning electron microscopy(SEM)and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis. | Min Wu Yang Sun Chonghao Bi Fang Ji Borui Li Junjie Xing | 2018 | International Journal of Agricultural and Biological Engineering2018，11，4： | 1 |
| 2 | Rheological properties and fractal-rheology analysis of peanut protein isolate suspension显示文摘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. | Chonghao Bi Shangyi Chi Zhe Hua Dong Li Zhigang Huang Yi Liu | 2020 | International Journal of Agricultural and Biological Engineering2020，13，6： | 1 |
| 3 | Effects of salt ions on rheological properties of SPI-GG hybrid system显示文摘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. | Bi Chonghao Zhang Yulai Wu Min Ni Zijian Li Gang Liu Yi Li Dong Liu Yude Huang Zhigang | 2017 | International Journal of Agricultural and Biological Engineering2017，10，5： | 0 |
| 4 | Effects of xanthan gum on the rheological properties of soy protein dispersion显示文摘This study focused on the effects of addition of xanthan gum(XG)on the rheological properties of soy protein isolate(SPI)solution.Three types of tests(steady shear test,strain sweep test,and frequency sweep test)were performed to figure out the influences of shear rate on the viscosity of the SPI-XG hybrid system,the effects of strain variable on the storage modulus of the hybrid system,and the effects of frequency on both the storage modulus and the loss modulus of the hybrid system,respectively.SPI-XG hybrid system showed more obvious shear-thinning properties compared to pure SPI and pure XG solution.Meanwhile,it was found that the critical point of hybrid system was highly related to the XG concentration.XG can postpone the critical point strain amplitude to a higher value,and the addition of XG can enhance the strain resistance of hybrid system.The concentration of XG influenced the viscoelastic frequency dependence of the hybrid system significantly and complicatedly.After the addition of XG,the correlation between G′and frequency changed from negative to positive. | Chonghao Bi Fei Gao Yingdan Zhu Fang Ji Yulai Zhang Dong Li Zhigang Huang | 2018 | International Journal of Agricultural and Biological Engineering2018，11，2： | 0 |
| 5 | Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel显示文摘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. | Zhigang Huang Xueying Wang Shangyi Chi Zhe Hua Chonghao Bi | 2021 | International Journal of Agricultural and Biological Engineering2021，14，3： | 0 |
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