Acid-Extraction of pectin from soybean hull was studied.The effects of temperature,pH<ratios of soybeau hull to extraction solvent,extraction time on the yields of soybean hull pectin prepared were measured.The res...Acid-Extraction of pectin from soybean hull was studied.The effects of temperature,pH<ratios of soybeau hull to extraction solvent,extraction time on the yields of soybean hull pectin prepared were measured.The result shows that optimized conditions are extraction temperature 85℃,pH=1.5and ratios of soybean hull to extraction solvent is 1∶8 and extraction time is 30 min.展开更多
通过流变学方法对商业橘皮果胶及大豆果胶溶液黏度及凝胶过程进行分析。结果表明:相同条件下,商业橘皮果胶的黏度高于大豆果胶;在形成凝胶过程中,商业橘皮果胶凝胶体系储能模量要远高于大豆果胶。果胶质量浓度为2 g/100 m L、蔗糖添加量...通过流变学方法对商业橘皮果胶及大豆果胶溶液黏度及凝胶过程进行分析。结果表明:相同条件下,商业橘皮果胶的黏度高于大豆果胶;在形成凝胶过程中,商业橘皮果胶凝胶体系储能模量要远高于大豆果胶。果胶质量浓度为2 g/100 m L、蔗糖添加量为55、60 g/100 m L,葡萄糖酸内酯(D-glucono-δ-lactone,GDL)添加量为3、4 g/100 m L的商业橘皮果胶与相同条件下的大豆果胶储能模量差异不大;通过加入蔗糖及GDL或提高大豆果胶质量浓度,可明显提高大豆果胶凝胶体系的储能模量,增加大豆果胶的凝胶强度。展开更多
乳液凝胶可用于替代部分脂肪,降低蛋黄酱等食品中饱和脂肪酸的含量,并作为递送生物活性物质的载体。采用热处理的大豆分离蛋白(soy protein isolate,SPI)和大豆种皮多糖(soybean hull polysaccharide,SHP)制备乳液凝胶,利用流变仪、傅...乳液凝胶可用于替代部分脂肪,降低蛋黄酱等食品中饱和脂肪酸的含量,并作为递送生物活性物质的载体。采用热处理的大豆分离蛋白(soy protein isolate,SPI)和大豆种皮多糖(soybean hull polysaccharide,SHP)制备乳液凝胶,利用流变仪、傅里叶变换红外光谱仪、X射线衍射仪、扫描电镜和质构仪分析不同SHP质量分数(0、0.15%、0.30%、0.45%、0.60%)对乳液凝胶结构、流变特性、凝胶性和乳化稳定性的影响。结果表明:随着SHP质量分数的增加,乳液凝胶的微观结构更加致密,储存稳定性、G′和G″值、相对回收率逐渐增加。随着SHP质量分数的增加,乳液凝胶的表观黏度增加,并在SHP质量分数为0.45%时,达到最大。红外光谱和扫描电子显微镜观察结果显示,SHP和SPI之间存在分子间相互作用和氢键作用。储藏实验结果证实,储存7 d后乳液凝胶的储藏稳定性随着SHP添加量的增加而增强,当SHP质量分数为0.45%时,乳液凝胶稳定性较高。研究旨在为SHP在食品乳液凝胶中的开发和应用提供理论依据。展开更多
文摘Acid-Extraction of pectin from soybean hull was studied.The effects of temperature,pH<ratios of soybeau hull to extraction solvent,extraction time on the yields of soybean hull pectin prepared were measured.The result shows that optimized conditions are extraction temperature 85℃,pH=1.5and ratios of soybean hull to extraction solvent is 1∶8 and extraction time is 30 min.
文摘通过流变学方法对商业橘皮果胶及大豆果胶溶液黏度及凝胶过程进行分析。结果表明:相同条件下,商业橘皮果胶的黏度高于大豆果胶;在形成凝胶过程中,商业橘皮果胶凝胶体系储能模量要远高于大豆果胶。果胶质量浓度为2 g/100 m L、蔗糖添加量为55、60 g/100 m L,葡萄糖酸内酯(D-glucono-δ-lactone,GDL)添加量为3、4 g/100 m L的商业橘皮果胶与相同条件下的大豆果胶储能模量差异不大;通过加入蔗糖及GDL或提高大豆果胶质量浓度,可明显提高大豆果胶凝胶体系的储能模量,增加大豆果胶的凝胶强度。
