摘要
通过研究2种市售成品油(大豆油、葵花籽油)的添加量对葡萄糖酸内酯(GDL)诱导大豆蛋白乳浊凝胶的凝胶强度、杨氏模量和凝胶保水性的综合影响,分析和探讨常见油脂在大豆蛋白乳浊凝胶形成过程中对凝胶结构产生的影响以及与蛋白可能发生的相互作用及机理。试验结果表明,随着油脂添加量的增加,凝胶强度呈现先降低后增加的趋势,杨氏模量逐步增大,而凝胶保水性则随油脂添加量的增加逐渐降低。
Two product oils （soybean oil and sunflower see d oil） were added into SPI solution to make GDL induced SPI emulsion gel, and the influences on gel properties such as gel strength, Young＇s modulus and water-holding capacity were investigated. Results showed that with the increase of oil addition, gel strength reduced at first and turned to increase, and Young＇s modulus showed an upward trend, while water-holding capacity of SPI emulsion gel kept reducing.
出处
《食品工程》
2014年第4期39-41,共3页
Food Engineering
