Effects of Gum Arabic Concentration and Soy Proteins on the Flow and Viscoelasticity of their Dispersion

REFERENCES

• Sikora , M. , Badrie , N. , Deisingh , A.K. and Kowalski , S. 2008 . Sauces and dressings: A review of properties and applications . Critical Reviews in Food Science and Nutrition , 48 ( 1 ) : 50 – 77 .
   PubMed Web of Science ®Google Scholar
• Kasapis , S. 2008 . Phase separation in biopolymer gels: A low- to high-solid exploration of structural morphology and functionality . Critical Review in Food Science and Nutrition , 48 ( 4 ) : 341 – 359 .
   PubMed Web of Science ®Google Scholar
• Flores , M. , Giner , E. , Fiszman , S.M. , Salvador , A. and Flores , J. 2007 . Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems . Meat Science , 76 ( 1 ) : 9 – 18 .
   PubMed Web of Science ®Google Scholar
• McClements , D.J. 2007 . Critical review of techniques and methodologies for characterization of emulsion stability . Critical Reviews in Food Science and Nutrition , 47 ( 7 ) : 611 – 649 .
   PubMed Web of Science ®Google Scholar
• Jiménez-Avalos , H.A. , Ramos-Ramírez , E.G. and Salazar-Montoya , J.A. 2005 . Viscoelastic characterization of gum arabic and maize starch mixture using the Maxwell model . Carbohydrates Polymers , 62 : 11 – 18 .
   Web of Science ®Google Scholar
• Gómez-Díaz , D. , Navaza , J.M. and Quintáns-Riveiro , L.C. 2009 . Intrinsic viscosity and flow behavior of arabic gum aqueous solutions . International Journal of Food Properties , 11 ( 4 ) : 773 – 780 .
   Web of Science ®Google Scholar
• Parmer Jr , E.L. , Wang , B. , Aglan , H.A. and Mortley , D. 2004 . Physicochemical properties of texturized meat analog made from peanut flour and soy protein isolate with a single-screw extruder . Journal of Texture Studies , 35 ( 4 ) : 371 – 382 .
   Web of Science ®Google Scholar
• Das , A.K. , Anjaneyulu , A.S.R. , Gadekar , Y.P. , Singh , R.P. and Pragati , H. 2008 . Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage . Meat Science , 80 ( 3 ) : 607 – 614 .
   Web of Science ®Google Scholar
• Chen , S.T. , Chen , J.R. , Yang , C.S. , Peng , S.J. and Ferng , S.H. 2006 . Effect of soya protein on serum lipid profile and lipoprotein concentrations in patients undergoing hypercholesterolaemic haemodialysis . British Journal of Nutrition , 95 ( 2 ) : 366 – 371 .
   Web of Science ®Google Scholar
• Torres , N. , Torre-Villalvazo , I. and Tovar , A.R. 2006 . Regulation of lipid metabolism by soy protein and its implication in diseases mediated by lipid disorders . Journal of Nutritional Biochemistry , 17 ( 6 ) : 365 – 373 .
   PubMed Web of Science ®Google Scholar
• Hsu , S.Y. and Sun , L.Y. 2006 . Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans . Journal of Food Engineering , 74 ( 1 ) : 47 – 53 .
   Web of Science ®Google Scholar
• Sanchez , C. , Renard , D. , Robert , P. , Schmitt , C. and Lefebvre , J. 2002 . Structure and rheological properties of acacia gum dispersions . Food Hydrocolloids , 16 : 257 – 267 .
   Web of Science ®Google Scholar
• Al-Assaf , S. , Phillips , G.O. , Aoki , H. and Sasaki , Y. 2007 . Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUMTM): Part 1—Controlled maturation of Acacia senegal var. Senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier . Food Hydrocolloids , 21 : 319 – 328 .
   Web of Science ®Google Scholar
• Al-Assaf , S. , Phillips , G.O. and Williams , P.A. 2005 . Studies on acacia exudates gums. Part I: The molecular weight of Acacia Senegal gum exudate . Food Hydrocolloids , 19 : 647 – 660 .
   Web of Science ®Google Scholar
• Verbeken , D. , Dierckx , S. and Dewettinck , K. 2003 . Exudate gums: Occurrence, production, and application . Applied Microbiology and Biotechnology , 63 : 10 – 21 .
   PubMed Web of Science ®Google Scholar
• Phillips , G.O. , Ogasawara , T. and Ushida , K. 2008 . The regulatory and scientific approach to defining gum Arabic (Acacia senegal and Acacia seyal) as a dietary fiber . Food Hydrocolloids , 22 : 24 – 35 .
   Web of Science ®Google Scholar
• FA , O. 1990 . “ Specifications for identity and purity of certain food additives ” . In Food and Nutrition; Paper No Vol. 49; FAO , 23 – 25 . Rome , , Italy
   Google Scholar
• Cui , S.W. , Phillips , G.O. , Blackwell , B. and Nikiforuk , J. 2007 . Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPERGUM™): Part 4. Spectroscopic characterization of Acacia senegal var. senegal and Acacia (sen) SUPERGUM™ arabic . Food Hydrocolloids , 21 ( 3 ) : 347 – 352 .
   Web of Science ®Google Scholar
• Kruif , C.G. and Tuinier , R. 2001 . Polysaccharide protein interactions . Food Hydrocolloids , 15 : 555 – 563 .
   Web of Science ®Google Scholar
• Sirtori , C.R. , Lovati , M.R. , Manzoni , C. , Monetti , M. , Pazzucconi , F. and Gatti , E. 1995 . Soy and cholesterol reduction: Clinical experience . Journal of Nutrition , 125 : 598S – 605S .
   PubMed Web of Science ®Google Scholar
• Cao , N. , Fu , Y. and He , J. 2007 . Preparation and physical properties of soy protein isolate and gelatin composite films . Food Hydrocolloids , 21 : 1153 – 1162 .
   Web of Science ®Google Scholar
• Lam , M. , Shen , R. , Paulsen , P. and Corredig , M. 2007 . Pectin stabilization of soy protein isolates at low pH . Food Research International , 40 : 101 – 110 .
   Web of Science ®Google Scholar
• Lusas , E.W. and Riaz , M.N. 1995 . Soy protein products: processing and use . Journal of Nutrition , 125 : 573S – 580S .
   PubMed Web of Science ®Google Scholar
• Dias , K. , Myers , D.J. , Bian , Y. , Lihono , M.A. , Wu , S. and Murphy , P.A. 2003 . Functional properties of the acidic and basic subunits of the glycinin (11S) soy protein fraction . Journal of the American Oil Chemists Society , 80 : 551 – 555 .
   Web of Science ®Google Scholar
• Berli , C.L.A. , Deiber , J.A. and Añón , M.C. 1999 . Connection between rheological parameters and colloidal interactions of a soy protein suspension . Food Hydrocolloids , 13 : 507 – 515 .
   Web of Science ®Google Scholar
• Renkema , J.M.S. 2004 . Relations between rheological properties and network structure of soy proteins gels . Food Hydrocolloids , 18 : 39 – 47 .
   Web of Science ®Google Scholar
• Weinbreck , F. , de Vries , R. , Schooyen , P. and de Kruif , C.G. 2003 . Complex coacervation of whey proteins and gum arabic . Biomacromolecules , 4 : 293 – 303 .
   PubMed Web of Science ®Google Scholar
• Mouécoucou , J. , Villaume , C. , Sanchez , C. and Méjean , L. 2004 . Effects of gum arabic, low methoxy pectin and xyland on in vitro digestibility of peanut protein . Food Research International , 37 : 777 – 783 .
   Web of Science ®Google Scholar
• Steffe , J.F. 1992 . Rheological Methods in Food Process Engineering , East Lansing , MI : Freeman Press .
   Google Scholar
• Yáñez-Fernández , J. , Ramos-Ramírez , E.G. and Salazar-Montoya , J.A. 2008 . Rheological characterization of dispersions and emulsions used in the preparation of microcapsules obtained by interfacial polymerization containing Lactobacillus sp . European Food Research and Technology , 226 ( 5 ) : 957 – 966 .
   Web of Science ®Google Scholar
• Walpole , R.E. and Myers , R.H. 1997 . Probabilidad y Estadística , 4ta , 797 – 808 . México : McGraw-Hill .
   Google Scholar
• Mothé , C.G. and Rao , M.A. 1999 . Rheological behavior of aqueous dispersions of cashew gum and gum Arabic: Effect of concentration and blending . Food Hydrocolloids , 13 : 501 – 506 .
   Web of Science ®Google Scholar
• Meer , W. 1980 . Gum Arabic in Handbook of Water-Soluble Gums and Resins , 8.1 – 8.24 . Monterey, CA , , USA : McGraw-Hill .
   Google Scholar
• Puppo , M.C. , Sorgentini , D.A. and Añón , M.C. 2000 . Rheological study of dispersions prepared with modified soybean protein isolates . Journal of the American Oil Chemists Society , 77 ( 1 ) : 63 – 71 .
   Web of Science ®Google Scholar
• Puppo , M.C. , Sorgentini , D.A. and Añón , M.C. 2003 . Rheological properties of emulsions containing modified soy protein isolates . Journal of the American Oil Chemists Society , 80 ( 6 ) : 605 – 611 .
   Web of Science ®Google Scholar
• Closs , C.B. , Conde-Petit , B. , Roberts , I.D. , Tolstoguzov , V.B. and Escher , F. 1999 . Phase separation and rheology of aqueous starch/galactomannan system . Carbohydrates Polymers , 39 : 67 – 77 .
   Web of Science ®Google Scholar
• Clark , A.H. and Ross-Murphy , S.B. 1987 . “ Structural and mechanical properties of biopolymer gels ” . In Advances in Polymer Science , Edited by: Clark , A.H. , Kamide , K. , Ross-Murphy , S.B. and Saito , M. Vol. 83 , 59 – 192 . Berlin, Heidelberg, New York , London, Paris, Tokyo : Springer-Verlag .
   Google Scholar
• Doublier , J.L. 1994 . “ Rheological investigation of polysaccharide interactions in mixed system ” . In Gums and Stabilizers for the Food Industry , Edited by: Phillips , G.B. , Williams , P.A. and Wedlock , D.J. 257 – 270 . Oxford , , New York : IRL Press at Oxford University Press . Oxford, New York
   Google Scholar
• Meza , B.E. , Verdini , R.A. and Rubiolo , A.C. 2009 . Viscoelastic behavior of heat-treated whey protein concentrate suspensions . Food Hydrocolloids , 23 : 661 – 666 .
   Web of Science ®Google Scholar
• Apichartsrangkoon , A. 2002 . Dynamic viscoelastic properties of heated gluten/soy protein gels . Journal of Food Science , 67 : 653 – 657 .
   Web of Science ®Google Scholar