Rheology and microstructure of cold-set mixed soybean glycinin- locust bean gum gels
نویسنده
چکیده
The relationship between the rheological behavior and microstructure of glucono-δ-lactone (GDL) induced cold-set soybean glycinin (Gly)–locust bean gum (LBG) mixed gels was studied. In the presence of 0.05%, 0.10% and 0.15% w/v LBG, the onset of Gly network formation (4.0%, w/v) occurred progressively earlier and the viscoelastic modulus was enhanced significantly as the LBG concentration increased. However, when the LBG concentration was increased to 0.25% and 0.35% w/v, phase reversion occurred. Higher acidification rate the formation of mixed gel microstructures with smaller polysaccharide inclusion. These results could facilitate preparation of novel cold-set gels for practical use in food processing.
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