摘要
为提升γ-聚谷氨酸-大豆分离蛋白复合凝胶特性,在复合凝胶体系中加入氯化钠,采用激光共聚焦、质构仪和流变仪测定复合凝胶的微观结构、质构特性和流变特性。结果表明,蛋白浓度为12%的复合凝胶网络结构更加致密且耐盐性更强;当加入0.1 mol/L的NaCl时,复合凝胶内部形成了众多尺寸较小且大小均一的球状空隙,复合凝胶的持水性增加,硬度增加,弹性、内聚性和胶黏性也均增大,而0.5 mol/L NaCl的加入削弱了凝胶网络结构的形成。由此显示,低浓度NaCl有助于复合凝胶形成较好的凝胶体系,提高复合凝胶的强度。
In order to improve the gel properties ofγ-polyglutamic acid and soybean protein isolate composite gel,NaCl was added to the composite gel system,and the microstructure,texture and rheological properties of composite gel were determined by confocal laser scanning microscope,texture analyzer and rheometer.The results showed that the composite gel with 12%protein concentration had denser network structure and more salt-tolerant.When 0.1 mol/L NaCl was added,there were numerous small spherical voids in the composite gel,which had the stronger water holding capacity,larger hardness and larger viscoelastic modulus.While the addition of 0.5 mol/L NaCl weakened the formation of gel network structure.The results showed that low concentration of NaCl was conducive to the formation of a better gel system and improved the strength of the composite gel.
作者
李嘉慧
谢新华
齐蕾
朱鸿帅
张波波
LI Jia-hui;XIE Xin-hua;QI Lei;ZHU Hong-shuai;ZHANG Bo-bo(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
出处
《粮食与饲料工业》
CAS
2023年第4期38-42,共5页
Cereal & Feed Industry
基金
河南省自然科学基金(182102210305)。
