Rheological Properties of Rice Protein-Dextran Composite System

Rheological properties of rice protein-dextran composite system were studied. The formation of gel network-like structure appeared to have occurred through the interaction of rice protein and dextran at certain biopolymer concentration. An increase in the protein and/or polysaccharide concentration of the mixtures would contribute to the mechanical properties of mixed gels. The differences in fracture forces among samples as noticed in experiments also suggested the difference in microstructures.