Abstract
The coagulant concentration dependence on the rheological properties of acid and salt-induced soft tofu-type gels formed with heated soy protein solutions was investigated. All gels showed a clear gel-like behavior, with acid-induced gels having the highest storage modulus (G′). Increase in coagulant concentration resulted in higher G′ and shorter gelation time (tgel). The dependence of tgel on the coagulant concentration could be scaled with a power law model with R2 varying between 0.9535 and 0.9787. Also the dynamic moduli change over angular frequency fitted well the models:
Acknowledgments
The work was financially supported by The National Natural Science Foundation of China (No. 21276107), The 863 Program (Hi-tech research and development program of China) (No. 2013AA102204-3) and The National Great Project of Scientific and Technical Supporting Programs funded by the Ministry of Science and Technology of China during the 12th 5-year plan (No. 2012BAD34B04-1).
Abbreviations
- C
protein concentration (%)
- d
Euclidean dimension (=3)
- df
fractal dimensionality
- G′
storage modulus
- G″
loss modulus
- G∞
storage modulus at infinite time
- n
scaling exponent in power law relationship of γ0 and C
- m
scaling exponent in power law relationship of G′ and C
- t
time
- x
fractal dimensionality of the backbones (1≤x <df)
- α
microscopic elastic constant in the model of Wu and Morbidelli (0≤α≤1)
- β
exponent in model of Wu and Morbidelli which depends on α and x
- δ
phase angle
- γ0
critical strain; limit of linearity
- σfr
fracture stress
- γfr
shear deformation at fracture
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