Shear structuring as a new method to make anisotropic structures from soy-gluten blends

K.J. Grabowska, S. Tekidou, R.M. Boom, A.J. van der Goot

Research output: Contribution to journalArticleAcademicpeer-review

81 Citations (Scopus)

Abstract

The concept of shear-induced structuring was applied to concentrated blends of soy protein isolate (SPI) and wheat gluten (WG) to create novel semi-solid food textures. Concurrent simple shear deformation and heating (95 °C) of the protein blends generated original structures consisting of fibers or layers. The ratio of SPI to vital WG and the final concentration determined the morphology of the structure. It is hypothesized that the spatial distribution of the SPI-rich phase and the WG-rich phase in a blend was altered by the shear flow. When both phases became aligned horizontally in the shear cell, a fibrous structure was formed; when they became aligned vertically in the shear cell, a layered structure was formed. The structures obtained were analyzed visually and using texture analysis and scanning electron microscopy.
Original languageEnglish
Pages (from-to)743-751
JournalFood Research International
Volume64
DOIs
Publication statusPublished - 2014

Keywords

  • starch-zein blends
  • wheat-flour
  • electron-microscopy
  • globular-proteins
  • extrusion-cooking
  • behavior
  • microstructure
  • dispersions
  • consumption
  • mechanism

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