摘要
研究了加热时间和中性盐对豫豆 2511S球蛋白凝胶质构特性的影响.结果表明:随着加热时间的延长,凝胶的硬度、脆度、粘性增加,但30min后增加趋势不明显,豫豆 2511S球蛋白要形成成熟的、质构性能优良的凝胶,加热时间以大于30min为宜;NaCl对酸性凝胶与碱性凝胶的影响有很大的差异.
Effect of heating time and neutral salt on texture characterization of Yu25 soybean 11S globulin gels was studied. The results were as follows: With the increasing of heating time, the hardness, fracturability, and adhesiveness of 11S globulin gels increased. But after 30 min, the tendency was not obvious. In order to form matured gels, the heating time must be more than 30 min. The effects of NaCl on gels formed in alkaline and acidic conditions had obvious differences.
