Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate. (November 2016)

• Record Type: Journal Article
• Authors: Grabowska, Katarzyna J.; Zhu, Sicong; Dekkers, Birgit L.; de Ruijter, Norbert C.A.; Gieteling, Jarno; van der Goot, Atze J.
• Is Part Of: Journal of food engineering. Volume 188(2016:Nov.)
• Page Start: 77
• Page End: 86
• Publication Date: 2016-11
• Subjects: Fibrous structure -- Soy protein concentrate -- Shear -- Shearing equipment; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.05.010
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 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. Highlights: Shear-induced structuring leads to the formation of anisotropic structures in SPC. Dry matter content, rotational speed and process temperature are important. Polysaccharides in SPC have an important role in structure formation.