Rheological effects of soy protein addition to tomato juice

Food Hydrocolloids

Volumn 19, Issue 1, 2005, Pages 45-52

  Tiziani, Stefano ^a   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Soy protein; Steady and dynamic rheology; Tomato juice

Indexed keywords

FRUITS; PROTEINS; RHEOLOGY; SHEAR FLOW; SHEAR THINNING;

DYNAMIC RHEOLOGY; RHEOLOGICAL EFFECT; RHEOLOGICAL PROPERTY; SHEAR-RATE; SHEAR-THINNING BEHAVIOR; SOY PROTEIN; STEADY AND DYNAMIC RHEOLOGY; STEADY SHEAR FLOW; THIXOTROPIC BEHAVIOUR; TOMATO JUICE;

SHEAR DEFORMATION;

SOYBEAN PROTEIN;

ARTICLE; COLLOID; FLOW KINETICS; FRUIT JUICE; SHEAR FLOW; THIXOTROPY; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 4444276046     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.04.012     Document Type: Article

References (45)

1. AOAC. Method of analysis. 1980;Association of Official Analytical Chemists, Washington, DC
2. Barrett D.M., Garcia E., Wayne J.E. Textural modification of processing tomatoes. Critical Reviews in Food Science and Nutrition. 38:1998;173-258
3. Berli C.L.A., Deiber J.A., Añón M.C. Connection between rheological parameters and colloidal interactions of a soy protein suspension. Food Hydrocolloids. 13:1999;507-515
4. Bistany K.L., Kokini J.L. Dynamic viscoelastic properties of foods in texture control. Journal of Rheology. 27:1983;605-620
5. Bradna P., Quadrat O. Criteria of negative thixotropy for polymer-solutions determined from the time-dependence of the shear and normal stress. Colloid and Polymer Science. 258:1980;626-630
6. Britton M.M., Callaghan P.T. NMR microscopy and the non-linear rheology of food materials. Magnetic Resonance in Chemistry. 35:1997;S37-S46
7. Buitenhuis J., Ponitsch M. Negative thixotropy of polymer solutions. 1. A model explaining time-dependent viscosity. Colloid and Polymer Science. 281:2003;253-259
8. Chan H.W.S. Biophysical methods in food research. 1984;Oxford, Blackwell Scientific Publications. (published for the Society of Chemical Industry)
9. Chou T.D., Kokini J.L. Rheological properties and conformation of tomato paste pectins, citrus and apple pectins. Journal of Food Science. 52:1987;1658-1664
10. Creighton T.E. Proteins: Structures and molecular properties. 1993;(W.H.) Freeman, New York
11. De Gennes, P. G. (1979). Scaling concepts in Polymer Physics. Ithaca, NY: Cornell U.P.
12. De Kee D., Code R.K., Turcotte G. Flow properties of time-dependent foodstuffs. Journal of Rheology. 27:1983;581-604
13. Den Ouden F.W.C., Van Vliet T. Effect of concentration on the rheology and serum separation of tomato suspensions. Journal of Texture Studies. 33:2002;91-104
14. Doraiswamy D., Mujumdar A.N., Tsao I., Beris A.N., Danforth S.C., Metzner A.B. The Cox-Merz rule extended - a rheological model for concentrated suspensions and other materials with a yield stress. Journal of Rheology. 35:1991;647-685
15. Fishman M.L., Gross K.C., Gillespie D.T., Sondey S.M. Macromolecular components of tomato fruit pectin. Archives of Biochemistry and Biophysics. 274:1989;179-191
16. Food Chemical Codex (1981). Food Chemical Codex 3rd ed. Washington, DC: National Academy of Sciences.
17. Friedman M., Brandon D.L. Nutritional and health benefits of soy proteins. Journal of Agricultural and Food Chemistry. 49:2001;1069-1086
18. Grikshtas R., Rao M.A. Determination of slip velocities in a concentric cylinder viscometer with Mooney and Kiljanski methods. Journal of Texture Studies. 24:1993;173-184
19. Henley E.C., Steinke F.H., Waggle D.H. Nutritional value of soy protein products. Proceedings of the world conference on oilseed technology and utilities. 1993;248-256
20. Kato A., Nakai S. Hydrophobicity determined by a fluorescence probe method and its correlation with surface-properties of proteins. Biochimica et Biophysica Acta. 624:1980;13-20
21. Kavanagh G.M., Ross-Murphy S.B. Rheological characterisation of polymer gels. Progress in Polymer Science. 23:1998;533-562
22. Kjoniksen A.L., Hiorth M., Roots J., Nystrom B. Shear-induced association and gelation of aqueous solutions of pectin. Journal of Physical Chemistry B. 107:2003;6324-6328
23. Kulicke W.M., Porter R.S. Relation between steady shear-flow and dynamic rheology. Rheologica Acta. 19:1980;601-605
24. Lapasin R., Pricl S. Rheology of industrial polysaccharides: Theory and applications. 1995;Blackie/Professional, London
25. Mizrahi S. Irreversible shear thinning and thickening of tomato juice. Journal of Food Processing and Preservation. 21:1997;267-277
26. Morr C.V., German B., Kinsella J.E., Regenstein J.M., Vanburen J.P., Kilara A., Lewis B.A., Mangino M.E. A collaborative study to develop a standardized food protein solubility procedure. Journal of Food Science. 50:1985;1715-1718
27. Mujumdar A., Beris A.N., Metzner A.B. Transient phenomena in thixotropic systems. Journal of Non-Newtonian Fluid Mechanics. 102:2002;157-178
28. Puppo M.C., Añón M.C. Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels. Journal of Agricultural and Food Chemistry. 46:1998;3039-3046
29. Puppo M.C., Añón M.C. Structural properties of heat-induced soy protein gels as affected by ionic strength and pH. Journal of Agricultural and Food Chemistry. 46:1998;3583-3589
30. Puppo M.C., Añón M.C. Soybean protein dispersions at acid pH. Thermal and rheological properties. Journal of Food Science. 64:1999;50-56
31. Qiu C.G., Rao M.A. Effect of dispersed phase on the slip coefficient of apple sauce in a concentric cylinder viscometer. Journal of Texture Studies. 20:1989;57-70
32. Quadrat O. Negative thixotropy in polymer-solutions. Advances in Colloid and Interface Science. 24:1985;45-75
33. Rao M.A., Cooley H.J. Rheology of tomato pastes in steady dynamic shear. Journal of Texture Studies. 12:1992;521-538
34. Ross-Murphy S.B. Structure-property relationships in food biopolymer gels and solutions. Journal of Rheology. 39:1995;1451-1463
35. Ross-Murphy S.B. Rheology of biopolymer solutions and gels. 1995;Blackie/Professional, London
36. Ross-Murphy S.B., Shatwell K.P. Polysaccharide strong and weak gels. Biorheology. 30:1993;217-227
37. Sanchez M.C., Valencia C., Gallegos C., Ciruelos A., Latorre A. Influence of processing on the rheological properties of tomato paste. Journal of the Science of Food and Agriculture. 82:2002;990-997
38. Sharma S.K., Liptay A., Le Maguer M. Molecular characterization, physico-chemical and functional properties of tomato fruit pectin. Food Research International. 30:1997;543-547
39. Takada N., Nelson P.E. Pectin-protein interaction in tomato products. Journal of Food Science. 48:1983;1408-1411
40. Tanglertpaibul T., Rao M.A. Flow properties of tomato concentrates - effect of serum viscosity and pulp content. Journal of Food Science. 52:1987;318-321
41. Terada H., Hiramatsu K., Aoki K. Heat denaturation of serum-albumin monitored by 1-anilino- naphthalene-8-sulfonate. Biochimica et Biophysica Acta. 622:1980;161-170
42. Thakur B.R., Singh R.K., Handa A.K. Effect of added soy protein on the quality of tomato sauce. Journal of Food Processing and Preservation. 20:1996;169-176
43. Vercet A., Sanchez C., Burgos J., Montanes L., Buesa P.L. The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. Journal of Food Engineering. 53:2002;273-278
44. Wagner J.R., Sorgentini D.A., Añón M.C. Effect of physical and chemical factors on rheological behavior of commercial soy protein isolates - protein-concentration, water imbibing capacity, salt addition, and thermal-treatment. Journal of Agricultural and Food Chemistry. 40:1992;1930-1937
45. Xu S.Y., Shoemaker C.F., Luh B.S. Effect of break temperature on rheological properties and microstructure of tomato juices and pastes. Journal of Food Science. 51:1986;399-402