Effects of xanthan gum on the rheological properties of soy protein dispersion

Abstract

This study focused on the effects of addition of xanthan gum (XG) on the rheological properties of soy protein isolate (SPI) solution. Three types of tests (steady shear test, strain sweep test, and frequency sweep test) were performed to figure out the influences of shear rate on the viscosity of the SPI-XG hybrid system, the effects of strain variable on the storage modulus of the hybrid system, and the effects of frequency on both the storage modulus and the loss modulus of the hybrid system, respectively. SPI-XG hybrid system showed more obvious shear-thinning properties compared to pure SPI and pure XG solution. Meanwhile, it was found that the critical point of hybrid system was highly related to the XG concentration. XG can postpone the critical point strain amplitude to a higher value, and the addition of XG can enhance the strain resistance of hybrid system. The concentration of XG influenced the viscoelastic frequency dependence of the hybrid system significantly and complicatedly. After the addition of XG, the correlation between G′ and frequency changed from negative to positive.

Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

“…Therefore, the subsequent temperature, time, and frequency sweeps for viscoelasticity measurements of samples were performed at 0.1% strain. Bi et al have reported a strain sweep case of 0.25% w / v XG (G810381, USP grade) that allows us to make it possible as good reference [ 45 ]; the linear viscoelastic range is between % strain of 0.1 up to certain values between 1–10 with G′ falling between 10–100. The linear viscoelastic range of our XG–DS matrices is comparable to this previous study.…”

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

“…Up to date, hydrocolloids such as guar gum and xanthan gum are used to enhance product quality at a low cost by the food industries (Habibi & Khosravi-Darani, 2017;Rather et al, 2017;Bi et al, 2018). Table 6 shows that the addition of 0.5% guar gum and 0.5% xanthan gum into the batter mix of fried carrots resulted in 53% fat reduction.…”

Effects of food gums and pre‐drying on fat content of fabricated fried chips

“…(2008) found that xanthan gum reduced oil absorption in fried potato products by 56 % due to a less porous crust development and improved quality, such as texture and colour (Akdeniz et al ., 2006). Xanthan gum is commonly used to enhance the product quality at a low cost by the food industries (Habibi & Khosravi‐Darani, 2017; Bi et al ., 2018).…”

“…This result could be due to the thermal stability and high‐water binding property of xanthan gum. Despite deep‐frying of intermediate products at a higher temperature, fabricated fried chips with xanthan gum had no influence on the moisture reduction (Bi et al ., 2018). In the case of pre‐drying, the quantity of water loss could have modified the surface structure, significantly reducing the moisture content of fried chips (Akdeniz et al ., 2006).…”