Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

Abstract This study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) quinoa protein isolate (QPI) in presence and absence various polysaccharides including guar gum (GG), locust bean (LBG), xanthan (XG) at pH 7. For this purpose, samples with three concentrations (0.05, 0.1, 0.2 wt%) a fixed QPI concentration (10 ionic strength (50 mM NaCl) were studied terms their gelation behaviour, small large deformation rheological properties, water holding capabilities, microstructural characteristics. Rheological measurements revealed that all incorporation could improve gel (complex modulus, G* ) breaking stress, accelerate formations, more stiffer obtained greater polysaccharide concentrations. The XG exhibited most strengthening effect followed by LBG GG. Incorporation wt% led 15 folds increase compared control. Confocal laser scanning microscopy observation also altered microstructures, containing showing compact structures. findings may provide useful information fabrication novel based food products improved texture.