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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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Shear structuring as a new method to make anisotropic structures from soy-gluten blends
Katarzyna J Grabowska1, Stavroula Tekidou1, Remko M Boom1
1Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands.
Food Research International (Ottawa, Ont.)
|July 18, 2018
Summary
Researchers created new semi-solid food textures from soy protein isolate (SPI) and wheat gluten (WG) blends. Shear-induced structuring and heating formed unique fibrous or layered structures based on protein ratios and concentration.
Area of Science:
- Food Science
- Materials Science
- Rheology
Background:
- Concentrated protein blends are crucial for developing novel food textures.
- Understanding structure formation under processing conditions is key to controlling food properties.
Purpose of the Study:
- To investigate shear-induced structuring in soy protein isolate (SPI) and wheat gluten (WG) blends.
- To create novel semi-solid food textures with controlled morphology.
Main Methods:
- Application of simple shear deformation and heating (95°C) to SPI-WG blends.
- Analysis of resulting structures using visual inspection, texture analysis, and scanning electron microscopy.
Main Results:
- Unique fibrous and layered structures were formed in SPI-WG blends.
- The morphology (fibrous or layered) was dependent on the SPI to WG ratio and final concentration.
- Shear flow influenced the spatial distribution of SPI-rich and WG-rich phases, leading to different structures.
Conclusions:
- Shear-induced structuring is an effective method for creating novel food textures from SPI-WG blends.
- Controlling blend composition and processing parameters allows for tailoring of food microstructure and texture.
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