Thermo-rheological behavior of model protein-polysaccharide mixtures

The use of mixtures of pea protein isolate (PPI) and kappa-carrageenan (kappa-C) is increasing rapidly with the aim of increasing the stability and viscosity of food products. Recent works have studied their textural and thermal properties but few have studied the influence of the temperature and concentration on the rheological behavior of model systems. In the present work, we study the thermo-rheological properties in the linear and non-linear viscoelastic regimes, in both shear and extensional flows, of mixtures of PPI and kappa-C with the aim of obtaining a model for the temperature-induced gelation of complex mixtures of globular vegetable proteins under linear and non-linear deformations. We analyzed the influence of temperature and protein-to-polysaccharide ratios and showed that there are strong changes in the mechanical properties. In shear flows, small-amplitude oscillatory shear was used to study the linear regime and large-amplitude oscillatory shear was used for the non-linear regime. In extensional flows, studies were carried out via the analysis of the dynamics of capillary thinning and breakup process in a filament-thinning rheometer.