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Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Wittek, Patrick 1; Zeiler, Nicole 1; Karbstein, Heike P. 1; Emin, M. Azad 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)


Highly concentrated biopolymers are used in food extrusion processing. It is well known that rheological properties of biopolymers influence considerably both process conditions and product properties. Therefore, characterization of rheological properties under extrusionrelevant conditions is crucial to process and product design. Since conventional rheological methods are still lacking for this purpose, a novel approach is presented. A closed cavity rheometer known in the rubber industry was used to systematically characterize a highly concentrated soy protein, a very relevant protein in extruded meat analogues. Rheological properties were first determined and discussed in the linear viscoelastic range (SAOS). Rheological analysis was then carried out in the non-linear viscoelastic range (LAOS), as high deformations in extrusion demand for measurements at process-relevant high strains. The protein showed gel behavior in the linear range, while liquid behavior was observed in the nonlinear range. An expected increase in elasticity through addition of methylcellulosewas detected. The measurements in the non-linear range reveal significant changes of material behavior with increasing strain. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000126901
Veröffentlicht am 27.11.2020
DOI: 10.1515/arh-2020-0107
Web of Science
Zitationen: 19
Zitationen: 22
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsdatum 17.10.2020
Sprache Englisch
Identifikator ISSN: 1617-8106
KITopen-ID: 1000126901
Erschienen in Applied rheology
Verlag De Gruyter
Band 30
Heft 1
Seiten 64–76
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Schlagwörter Highly concentrated protein, viscoelasticity, extrusion, closed cavity rheometer, large amplitude oscillatory shear (LAOS)
Nachgewiesen in Dimensions
Web of Science
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