Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
| Autor: | Norbert C.A. de Ruijter, Sicong Zhu, Jarno Gieteling, Atze Jan van der Goot, Katarzyna J. Grabowska, Birgit L. Dekkers |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Imagination Structure formation Chemical substance Confocal media_common.quotation_subject Mechanical engineering Soy protein concentrate 03 medical and health sciences Shearing equipment 0404 agricultural biotechnology Composite material Anisotropy Food Process Engineering Soy protein VLAG media_common Shearing (physics) 030109 nutrition & dietetics Chemistry Fibrous structure Shear Laboratorium voor Celbiologie 04 agricultural and veterinary sciences 040401 food science Laboratory of Cell Biology Science technology and society Food Science |
| Zdroj: | Journal of Food Engineering 188 (2016) Journal of Food Engineering, 188, 77-86 |
| ISSN: | 0260-8774 |
| Popis: | This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained are analyzed using confocal scanning laser microscopy (CSLM), and large scale mechanical deformation analysis. We present process conditions leading to the formation of anisotropic structures in SPC and found that comparable conditions did not result in anisotropy when using soy protein isolate. Results indicate the importance of the dry matter content, the process temperature and the presence of carbohydrates in structure formation. CSLM pictures show that carbohydrates form a separate phase in the system, which is oriented upon processing. The need for high temperatures also required the development of next generation shearing equipment. |
| Databáze: | OpenAIRE |
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