| 王艳红.大豆分离蛋白-黄原胶-茶多酚复合物的制备及其乳液性质表征[J].中国油脂,2021,46(4):38~42.[WANG Yanhong.Preparation of SPI-XG-TP complex and characterization of its emulsion properties[J].China Oils and Fats,2021,46(4):38~42.] |
| 大豆分离蛋白-黄原胶-茶多酚复合物的制备及其乳液性质表征 |
| Preparation of SPI-XG-TP complex and characterization of its emulsion properties |
| |
| DOI： |
| 中文关键词: 大豆分离蛋白 黄原胶 茶多酚 三元复合物 乳化特性 |
| 英文关键词:soybean protein isolate xanthan gum tea polyphenols ternary complex emulsifying property |
| 基金项目: |
|
| 摘要点击次数: 973 |
| 全文下载次数: 212 |
| 中文摘要: |
| 以大豆分离蛋白（SPI）、黄原胶（XG）、茶多酚(TP)为原料，改变原料的添加顺序制备三元复合物SPI-XG-TP和SPI-TP-XG,研究了不同复合物的结构与乳化特性的差异。结果表明：蛋白质与多糖、多酚复合之后其结构发生一定程度的改变，且复合物的乳化特性都得到了改善，两种三元复合物中SPI-XG-TP稳定的乳液粒径更小，电位绝对值更大，乳化活性更高，但乳化稳定性略低于SPI-TP-XG稳定的乳液。大分子间能够相互交联形成三元复合物并改变蛋白质的结构，不同原料添加顺序的复合物的结合过程不同 |
| 英文摘要: |
| The ternary complexes SPI-XG-TP and SPI-TP-XG were prepared from soybean protein isolate (SPI), xanthan gum (XG) and tea polyphenols (TP) by changing the order of addition of raw materials, and the differences in the structure and emulsifying properties of the complexes were investigated. The results showed that the structure of the proteins complexed with polysaccharides and polyphenols were changed to a certain extent, and the emulsifying properties of the complexes were improved. Between the two ternary complexes, the SPI-XG-TP-stabilized emulsion had smaller particle size, larger absolute value of potential and higher emulsifying activity, but the emulsion stability was slightly lower than that of the SPI-TP-XG-stabilized emulsion. The macromolecules could cross-link with each other to form ternary complexes and change the structure of proteins, and the binding process of the complexes was different for different adding order of raw materials. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
