Studies of phase separation in soluble rice protein/different polysaccharides mixed systems

作者：Li, Xianghong^*; Liu, Yongle; Li, Na; Xie, Ding; Yu, Jian; Wang, Faxiang; Wang, Jianhui

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 65: 676-682.

DOI：10.1016/j.lwt.2015.08.064

• Soluble rice protein
• Phase separation
• Depletion
• Microstructure

In present study, phase separation of soluble rice protein (SRP) and different polysaccharides were used to create specific structures with various structural and textural properties. The phase behavior and phase separation mechanism of mixtures of SRP and kappa-carrageen/dextran (25 degrees C, pH 7.0 and 0.1 mol/L NaCl) were investigated by means of phase diagram construction, confocal laser scanning microscopy (CLSM) and stress-controlled rheometry. Phase diagrams combined with CLSM indicated that entropic effects of depletion interaction were the main driving force behind the phase separation of soluble rice protein and polysaccharides. Results also demonstrated that electrostatic interaction played an important role in the observed phase separation. CLSM and frequency sweeps revealed the effective association among rice proteins and formation of network-like structures in the mixed systems. These findings suggest that controlled phase separation and gelation of mixed SRP/polysaccharide systems have potential to create rice protein foods with novel textural characteristics.

• 出版日期2016-1
• 单位长沙理工大学