促凝剂及小分子表面活性剂对大豆分离蛋白乳状液凝胶性质的影响

doi:10.3969/j.issn.1673-1689.2017.12.007

首页 > 过刊浏览>2017年第36卷第12期 >1269-1275. DOI:10.3969/j.issn.1673-1689.2017.12.007

促凝剂及小分子表面活性剂对大豆分离蛋白乳状液凝胶性质的影响
DOI:
                        10.3969/j.issn.1673-1689.2017.12.007
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS202
基金项目:

Effect of Coagulants and Small Molecular Surfactants on Gel Properties of Soy Protein Emulsion Gels

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

大豆分离蛋白乳状液凝胶在豆制品以及肉制品中有广泛的应用，因此如何提升乳状液凝胶的强度和持水性受到广泛关注。作者利用流变、质构和显微结构分析，详细研究了促凝剂、乳状液稳定性、小分子表面活性剂对于大豆分离蛋白乳状液凝胶强度和持水性的影响。结果表明，乳状液稳定性好的其凝胶强度与持水性也相对要好。对于促凝剂，硫酸钙与葡萄糖酸内脂混合凝胶要优于两者单独促凝的效果。当吐温20添加量小于体积分数0.4%时，其能够减弱凝胶强度，体积分数高于0.4%时，能够增强凝胶强度，但是持水性都是呈下降趋势。大豆卵磷脂对于凝胶强度没有明显的改善，但是对于持水性有明显的提高作用。

Abstract:

The effects of the stability of soy protein emulsion，variety and amount of coagulants and small molecular surfactants on the structure and properties of soy protein emulsion gels were researched in detailed. Gel strength was determined by rheometer and texturalanalyzer. Gel structure was analyzed by Laser scanning confocal microscopy. Water holding capacity of gel were also determined. The results showed that better emulsion stability led to strongergel strength and better water-holding capacity. The strength and water-holding capacity of the gel induced by mixture of GDL and CaSO4 were better than that of gel induced by individual GDL or CaSO4.The addition ofTween 20 into emulsion was positive for the gel strength if the amount was higher than 0.4%（v/v）. Adding Soybean lecithin into emulsion was benefit for the water-holding capacity of gel，whereasno significanteffects on gel strength were observed.

参考文献

相似文献

引证文献

引用本文

王革新,徐捷,何志勇,曾茂茂,秦昉,陈洁.促凝剂及小分子表面活性剂对大豆分离蛋白乳状液凝胶性质的影响[J].食品与生物技术学报,2017,36(12):1269-1275.

WANG Gexin, XU Jie, HE Zhiyong, ZENG Maomao, QIN Fang, CHEN Jie. Effect of Coagulants and Small Molecular Surfactants on Gel Properties of Soy Protein Emulsion Gels[J]. Journal of Food Science and Biotechnology,2017,36(12):1269-1275.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2018-01-08
出版日期:

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

微信公众号二维码

手机版网站二维码