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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
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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.

Keywords:
FiberLayerPlant proteinShearStructure

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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.