| 王小庆，任健.不同油相比例对黑豆分离蛋白乳液凝胶特性的影响[J].中国油脂,2018,43(1):.[WANG Xiaoqing, REN Jian.Influences of oil volume fraction on properties of black bean protein isolate emulsion gel[J].China Oils and Fats,2018,43(1):.] |
| 不同油相比例对黑豆分离蛋白乳液凝胶特性的影响 |
| Influences of oil volume fraction on properties of black bean protein isolate emulsion gel |
| |
| DOI： |
| 中文关键词: 黑豆分离蛋白 乳液凝胶 油相比例 流变特性 |
| 英文关键词:black bean protein isolate emulsion gel oil volume fraction rheological property |
| 基金项目: |
|
| 摘要点击次数: 862 |
| 全文下载次数: 171 |
| 中文摘要: |
| 对黑豆分离蛋白添加不同油相比例（大豆油10%~60%）后制备的乳液表观黏度及由葡萄糖酸内酯（GDL）、CaCl2、谷氨酰胺转氨酶诱导的黑豆分离蛋白乳液凝胶特性的变化进行了研究。结果表明:随着油相比例的增加，油脂与蛋白质之间作用，使蛋白质分子之间连接更加紧密，表观黏度增大；随着油相比例的增加，由GDL、CaCl2和谷氨酰胺转氨酶诱导的黑豆分离蛋白乳液形成完整的三维结构时间缩短，凝胶强度增大，持水性增大。 |
| 英文摘要: |
| The black bean protein isolate was added with different volume fractions of oil (10%-60% of soybean oil) to prepare GDL, CaCl2 and transglutaminase induced protein emulsion gel. The apparent viscosity of the emulsion and the property changes of the emulsion gel were studied. The results showed that the apparent viscosity of emulsion increased with the increase of oil volume fractions, because protein molecules were closer to each other in the presence of oil and protein. The formation time of complete three dimensional structure of emulsion gel induced by GDL, CaCl2 and transglutaminase shortened, and gelling strength and water holding capacity increased with the increase of oil volume fractions. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
