| 张会，任健.蛋白质量浓度对玉米胚芽蛋白Pickering乳液凝胶流变学性质的影响[J].中国油脂,2018,43(4):.[ZHANG Hui, REN Jian.Effect of protein mass concentration on rheological properties of Pickering emulsion gel prepared by corn germ protein[J].China Oils and Fats,2018,43(4):.] |
| 蛋白质量浓度对玉米胚芽蛋白Pickering乳液凝胶流变学性质的影响 |
| Effect of protein mass concentration on rheological properties of Pickering emulsion gel prepared by corn germ protein |
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| DOI： |
| 中文关键词: 玉米胚芽蛋白Pickering乳液凝胶 蛋白质量浓度 流变性 持水性 |
| 英文关键词:corn germ protein Pickering emulsion gel protein mass concentration rheological property water holding capacity |
| 基金项目: |
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| 中文摘要: |
| 研究了不同质量浓度（10、20、30 mg/mL）的玉米胚芽蛋白Pickering乳液的表观黏度及动态流变性的变化，同时采用流变学分析的方法考察由葡萄糖酸内酯、谷氨酰胺转氨酶诱导的乳液凝胶的凝胶时间、凝胶强度及凝胶持水性的变化。结果表明：玉米胚芽蛋白质量浓度为10~30 mg/mL时，在剪切速率0.1~100 s-1的范围内表观黏度随着剪切速率的增加逐渐下降，乳液呈剪切稀释，且随着蛋白质量浓度的增加，乳液表观黏度增大；动态流变学分析结果表明，不同蛋白质量浓度的乳液在频率0.1～50 Hz时，G′无明显变化，随后乳液的G′随着频率的增加而增加，且质量浓度为30 mg/mL的乳液增加得最显著；随着蛋白质量浓质的增加，由葡萄糖酸内酯和谷氨酰胺转氨酶诱导的玉米胚芽蛋白Pickering乳液所形成的凝胶时间缩短，凝胶强度增大，持水性增大。 |
| 英文摘要: |
| Apparent viscosity and dynamic rheological properties of Pickering emulsions prepared by different mass concentrations (10，20，30 mg/mL) of corn germ protein were studied. The gel time, gel strength and water holding capacity of GDL and transglutaminase induced emulsion gel were also investigated by rheology analysis. The results showed that when the mass concentration of corn germ protein was 10-30 mg/mL and the shear rate was 0.1-100 s-1， the apparent viscosity decreased with the increase of shear rate, the emulsion behaved shear thinning behavior, and the apparent viscosity increased with the increase of protein mass concentration. G′ of the emulsions prepared by different mass concentrations of protein showed no significant difference at frequency of 0.1-50 Hz, while G′ of the emulsions increased with the increase of frequency, and G′ of the emulsion prepared by porotein mass concentration of 30 mg/mL increased significantly. The gel time of Pickering emulsion prepared by corn germ protein induced by GDL and transglutaminase was shortened, and the gel strength and water holding capacity increased with the increase of protein mass concentration. |
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