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Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran |
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| Authors: | Xianghong Li Yongle Liu Cuiping Yi Yunhui Cheng Sumei Zhou Yufei Hua |
| Institution: | 1. School of Chemistry and Biology Engineering, Changsha University of Science & Technology, 960 Wanjiali Road 2nd Section, Changsha 410114, Hunan Province, PR China;2. Institute of Agro-Food Science and technology, The Chinese Academy of Agricultural Sciences, Beijing 100094, PR China;3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China |
| Abstract: | Microstructure and rheological properties of mixtures of acid-deamidated rice protein (ADRP) and dextran were studied. The microstructures of the ADRP/dextran mixtures were described using confocal laser scanning microscopy (CLSM), which revealed the effective association among ADRP and formation of a protein network-like structure in the mixture with higher protein concentration. Mechanical properties of the mixtures were observed by rheometer. The steady shear measurements showed a correlation with the CLSM results via a marked increase in the viscosity of the mixtures with protein association. Frequency sweeps further evidenced the build-up of the gelled network-like structure. The differences in fracture forces observed by textural measurements between mixture and single ADRP gel also suggested the difference in microstructures. The formation of network-like structure appeared to have occurred through a phase separation of ADRP and dextran. |
| Keywords: | Rice protein Acid-deamidation Microstructure Rheology |
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