College of Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
Carbohydr Polym. 2013 Feb 15;92(2):1151-8. doi: 10.1016/j.carbpol.2012.10.067. Epub 2012 Nov 3.
The effect of flaxseed gum (FG) on the rheological and nonlinear stress response behaviors of mixed soy protein isolate (SPI)-flaxseed gum (FG) dispersions were studied. Results showed that the viscosity of the SPI-FG mixed dispersions increased significantly with increase in the FG concentration. Both the shear stress and the apparent viscosity values as a function of shear rate were fitted well using Power law model as expected. The frequency dependence of G', G'' and tanδ of soy protein isolate decreased as the FG concentration increased. The large amplitude oscillatory shear (LAOS) test and Fourier transform (FT) rheology analysis showed that the addition of flaxseed gum strongly affected the structure of the SPI-FG mixed dispersion system as shown by deformation of the nonlinear stress response curve and significantly altered magnitude of higher harmonic curve. The addition of FG increased the instantaneous strain softening effect of the SPI-FG mixed dispersion system.
研究了亚麻籽胶（FG）对混合大豆分离蛋白（SPI）-亚麻籽胶（FG）分散体流变和非线性应力响应行为的影响。结果表明，随着 FG 浓度的增加，SPI-FG 混合分散体的粘度显著增加。正如预期的那样，剪切应力和表观粘度值随剪切速率的函数关系均很好地符合幂律模型。随着 FG 浓度的增加，大豆分离蛋白的频率依赖性 G'、G''和 tanδ 值降低。大振幅振荡剪切（LAOS）试验和傅里叶变换（FT）流变分析表明，亚麻籽胶的添加强烈影响了 SPI-FG 混合分散体系的结构，表现为非线性应力响应曲线的变形和高次谐波曲线的显著变化。FG 的添加增加了 SPI-FG 混合分散体系的瞬时应变软化效应。
