Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Savadkoohi, Sobhan; Farahnaky, Asgar

doi:10.1016/j.jfoodeng.2012.06.010

Cited by 60 publications

(31 citation statements)

References 44 publications

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“…At higher frequencies, a plateau region was observed for high concentrations followed by a slight increase in tan δ, suggesting damage to the gel network. This behaviour is typical for a weak gel and a cross-linked polymer in other systems reported by Mleko and Foegeding (2000) and Savadkoohi and Farahnaky (2012). The same profile was observed for concentrations of 3, 5 and 7 % of LMCMC (Fig.…”

Section: Determination Of Intrinsic Viscosity and Average Molecular Wsupporting

confidence: 85%

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Savadkoohi

Farahnaky

2014

J Food Sci Technol

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The current investigation presents an exploration in phase behaviour of carboxymethyl cellulose (CMC) produced from pomegranate seed pips compared to low and high viscosity CMCs (LMCMC and HMCMC) primarily at low solid concentrations. Cellulose was extracted with 10 % NaOH at 35°C for 22 h from pomegranate seed pips and converted to CMC by etherification process. Thermomechanical analysis and micro-imaging were carried out using small deformation dynamic oscillation in shear, modulated differential scanning calorimetry (MDSC) and scanning electron microscopy (SEM). The results emphasize the importance of molecular interaction and the degree of substitution in produced CMC. Thermal gravimetric analysis (TGA) thermograms showed an initial weight loss in pomegranate seed pips CMC (PSCMC) sample, which we attribute to presence of amount of moisture in sample powder. MDSC analysis of PSCMC showed five different peaks at 84, 104, 173, 307 and 361°C. Moreover, G' and G" changes were found to be dependent on both concentration and frequency. The results of frequency sweep and tan δ indicate that PSCMC solutions can be classified as weak gels.

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Section: Determination Of Intrinsic Viscosity and Average Molecular Wsupporting

confidence: 85%

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Savadkoohi

Farahnaky

2014

J Food Sci Technol

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“…Specifically, G 0 is the dynamic elastic or storage modulus, related to the material response as solid; G 00 is the viscous dynamic or loss modulus, related to the material response as fluid [32]. Figure 2 shows the values of G 0 and G 00 , and it turned out that G 0 was larger than G 00 in most samples, exhibiting typical gel-like behavior [33,34]. In addition, these results also indicated that such samples were viscoelastic fluids.…”

Section: Dynamic Oscillatory Testmentioning

confidence: 93%

Microstructure and rheology of apple jam as influenced by cross‐linked acetylated starch

Tan

Cui

et al. 2014

Starch Stärke

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The micro-structural changes of jams containing different amounts of cross-linked acetylated starch (CAS) have been studied using rheological measurements, sensory evaluation, scanning electron microscopy (SEM), and laser particle analysis. The results indicated that all samples exhibited pseudoplastic flow with yield stress. Subsequent dynamic oscillatory rheological study also showed that jam structure was more compact in the presence of 20% CAS. SEM analysis demonstrated that there was a fine, homogeneous network in the microstructure of apple jams. Furthermore, it was found that the particle size was smaller after adding CAS. Therefore, we conclude that CAS could be an appropriate gelling agent for apple jams, and the most suitable CAS content for industrial manufacturing was 20%.

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“…Khaur and Singh (2007) have also reported a single endothermic peak ranging from 98.5 and 99.8 for chickpea proteins isolates which is lower than the value found in this study. Savadkoohi and Farahnaky (2012) have shown that the denaturation temperature of tomato seed proteins is a function of the solid content. In addition, at high concentrations, the protein needs more energy for unfolding.…”

Section: Thermal and Xrd Propertiesmentioning

confidence: 99%

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

Ghribi

Gafsi

Blecker

et al. 2015

Journal of Food Engineering

182

117

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Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Cited by 60 publications

References 44 publications

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels

Microstructure and rheology of apple jam as influenced by cross‐linked acetylated starch

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

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