Detail Rheological Properties of Lupin Protein Suspensions (in International Journal of Agricultural Research 3 (4)) Bibliografi Author: Xu, Jingyuan ; Mohamed, Abdellatif A. ; Sessa, David J. Topik: Lupin Proteins; Rheology; Soy Proteins; Viscoelastic Properties Bahasa: (EN )     Penerbit: Academic Journals Inc.     Tempat Terbit: Lagos    Tahun Terbit: 2008     Penyerta: http://scialert.net/abstract/?doi=ijar.2008.317.32 Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: 317-324.pdf (293.37KB; 0 download) [Informasi yang berkaitan dengan koleksi ini di internet] Abstract The linear and non-linear rheological properties of whole (non-defatted) and defatted lupin proteins as well as industrial soy proteins were investigated. By measuring the linear rheological properties of a series of concentrations of whole and defatted lupin proteins as well as soy proteins in suspension, we found that all three concentrations of protein suspensions exhibited similar viscoelastic solid properties. Both storage (G') and loss (G") moduli increased with increase in concentration. The linear range of the rheological properties of all protein suspensions was very small. The stress relaxation studies showed that the three concentrations of protein suspensions relaxed quickly indicating that the molecules of these three kinds of proteins have neither cross-linking nor strong physical interactions. The non-linear rheological properties of the suspensions for whole and defatted lupin proteins as well as industrial soy proteins all displayed similar shear-thinning behavior and viscosities, which can be well described by a power law constitutive model. According to this study, in many food and non-food applications, there should be a high potential to replace soy proteins with lupin proteins or vice versa. More food applications using lupin proteins are expected. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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