Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

Birgit L. Dekkers, Remco Hamoen, Remko M. Boom, Atze Jan van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

Abstract

Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues. The commonly accepted ‘rule of mixing’ based on the cross-sectional area of a weak dispersed phase was used to predict mechanical anisotropy of the material. Experimentally, two different dispersed phases were observed in the continuous soy protein matrix; air and pectin. An optimum in shape anisotropy of the air and pectin droplets, and mechanical anisotropy was found for a shear rate of 39 s−1. At higher shear rates, air was expelled and break-up of pectin droplets was found, resulting in materials with hardly any mechanical anisotropy. There was discrepancy between the modeled and experimental data when using the same mass fraction and volume fraction of pectin, whereas the model fitted better when assuming that the pectin phase absorbs more water relatively to the soy phase.
Original languageEnglish
Pages (from-to)84-92
JournalJournal of Food Engineering
Volume222
DOIs
Publication statusPublished - 1 Apr 2018

Fingerprint

Soybean Proteins
soy protein isolate
blended foods
pectins
dietary fiber
Anisotropy
shears
Air
soy protein
air
droplets
meat analogs
Meat
pectin
Water
water

Keywords

  • Droplet breakup
  • Droplet coalescence
  • Mechanical properties
  • Microstructure
  • Shear-induced deformation
  • Water-in-water emulsion

Cite this

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title = "Understanding fiber formation in a concentrated soy protein isolate - Pectin blend",
abstract = "Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues. The commonly accepted ‘rule of mixing’ based on the cross-sectional area of a weak dispersed phase was used to predict mechanical anisotropy of the material. Experimentally, two different dispersed phases were observed in the continuous soy protein matrix; air and pectin. An optimum in shape anisotropy of the air and pectin droplets, and mechanical anisotropy was found for a shear rate of 39 s−1. At higher shear rates, air was expelled and break-up of pectin droplets was found, resulting in materials with hardly any mechanical anisotropy. There was discrepancy between the modeled and experimental data when using the same mass fraction and volume fraction of pectin, whereas the model fitted better when assuming that the pectin phase absorbs more water relatively to the soy phase.",
keywords = "Droplet breakup, Droplet coalescence, Mechanical properties, Microstructure, Shear-induced deformation, Water-in-water emulsion",
author = "Dekkers, {Birgit L.} and Remco Hamoen and Boom, {Remko M.} and {van der Goot}, {Atze Jan}",
year = "2018",
month = "4",
day = "1",
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language = "English",
volume = "222",
pages = "84--92",
journal = "Journal of Food Engineering",
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Understanding fiber formation in a concentrated soy protein isolate - Pectin blend. / Dekkers, Birgit L.; Hamoen, Remco; Boom, Remko M.; van der Goot, Atze Jan.

In: Journal of Food Engineering, Vol. 222, 01.04.2018, p. 84-92.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

AU - Dekkers, Birgit L.

AU - Hamoen, Remco

AU - Boom, Remko M.

AU - van der Goot, Atze Jan

PY - 2018/4/1

Y1 - 2018/4/1

N2 - Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues. The commonly accepted ‘rule of mixing’ based on the cross-sectional area of a weak dispersed phase was used to predict mechanical anisotropy of the material. Experimentally, two different dispersed phases were observed in the continuous soy protein matrix; air and pectin. An optimum in shape anisotropy of the air and pectin droplets, and mechanical anisotropy was found for a shear rate of 39 s−1. At higher shear rates, air was expelled and break-up of pectin droplets was found, resulting in materials with hardly any mechanical anisotropy. There was discrepancy between the modeled and experimental data when using the same mass fraction and volume fraction of pectin, whereas the model fitted better when assuming that the pectin phase absorbs more water relatively to the soy phase.

AB - Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues. The commonly accepted ‘rule of mixing’ based on the cross-sectional area of a weak dispersed phase was used to predict mechanical anisotropy of the material. Experimentally, two different dispersed phases were observed in the continuous soy protein matrix; air and pectin. An optimum in shape anisotropy of the air and pectin droplets, and mechanical anisotropy was found for a shear rate of 39 s−1. At higher shear rates, air was expelled and break-up of pectin droplets was found, resulting in materials with hardly any mechanical anisotropy. There was discrepancy between the modeled and experimental data when using the same mass fraction and volume fraction of pectin, whereas the model fitted better when assuming that the pectin phase absorbs more water relatively to the soy phase.

KW - Droplet breakup

KW - Droplet coalescence

KW - Mechanical properties

KW - Microstructure

KW - Shear-induced deformation

KW - Water-in-water emulsion

U2 - 10.1016/j.jfoodeng.2017.11.014

DO - 10.1016/j.jfoodeng.2017.11.014

M3 - Article

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -