|
| 魔芋葡甘聚糖-低脂质含量大豆分离蛋白共混凝胶特性的研究 |
| Property of the composite gel of konjac glucomannan-lipid-reduced soybean protein isolate |
| |
| DOI： |
| 中文关键词: 魔芋葡甘聚糖 低脂质含量大豆分离蛋白 共混凝胶 |
| 英文关键词:konjac glucomannan lipid-reduced soybean protein isolate composite gel |
| 基金项目: |
|
| Hits: 1099 |
| Download times: 0 |
| 中文摘要: |
| 以脱脂豆粕为原料，制备低脂质含量大豆分离蛋白（LRSP），并与魔芋葡甘聚糖（KGM）按照不同配比配制质量分数10%的KGM-LRSP共混溶胶，测定并分析KGM-LRSP共混溶胶的流变性质和凝胶质构特性。结果表明：KGM-LRSP共混溶胶呈假塑性流体，其黏度随KGM量的增大而增大；不同配比的KGM-LRSP共混溶胶储存模量G′≥损失模量G″，表明KGM与LRSP形成了三维交联的网状结构，具有良好的凝胶性能；同单一KGM、LRSP凝胶相比，KGM与LRSP具有协同增效作用，KGM-LRSP共混凝胶质构特性较为适中。 |
| 英文摘要: |
| Lipid-reduced soybean protein isolate（LRSP）was prepared by defatted soybean meal，then the composite sol of mass fraction 10% was prepared by konjac glucomannan（KGM）and LRSP with different proportions，and the rheological property and gel texture property of KGM-LRSP composite sol were determined and analyzed. The results showed that the KGM-LRSP composite sol was pseudoplastic fluid and its viscosity increased with the dosage of KGM increasing；the storage modulus G′of KGM-LRSP composite sol with different proportions were all larger than the loss modulus G″，which indicated that a three dimensional network was formed between KGM and LRSP，thus good gel properties of KGM-LRSP composite sol were obtained；comparing with gel prepared by single KGM or LRSP，there was good synergistic interaction between KGM and LRSP，and the KGM-LRSP composite sol showed moderate texture property. |
| 查看全文 View/Add Comment Download reader |
| Close |
