RHEOLOGICAL CHARACTERISTICS OF SELECTED PROTEIN-POLYSACCHARIDE PASTES
 
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Pol. J. Food Nutr. Sci. 1999;49(2):169–176
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ABSTRACT
Flow curves and rheological properties of soybean-guar and soybean-fibre pastes were determined. The soybean-guar pastes contained 20% d.m. and were made of soybean flour, and various quantities of guar gum, while soybean-fibre pastes were prepared from soybean flour and fibre preparation made of potatoes. It was found that all pastes in the tested range of shear rates and temperatures have the properties of strongly shear-thinned non-Newtonian fluids. Addition of the fibre preparation and guar gum mixed with soybean flour causes an increase of paste viscosity which is determined not only by protein to polysaccharide ratio in the original mixture, but by the type of protein-polysaccharide complexes formed.
ISSN:1230-0322