摘要
为了研究不同因素对大豆分离蛋白热凝胶流变学特性所产生的影响,通过改变大豆分离蛋白液的加热温度、pH以及无机盐的含量,采用旋转流变仪研究了不同大豆分离蛋白热凝胶的流变学特性。结果表明,大豆分离蛋白热凝胶的弹性模量G'随着扫描频率的降低而减小;制备凝胶时的热处理温度、盐离子含量以及pH均对大豆分离蛋白热凝胶的流变学特性产生显著影响,各流变学参数变化显著。该研究对促进国内关于大豆分离蛋白热凝胶流变学特性的研究就有重要意义。
We studied the effects of different factors on the rheological characteristic of heat-set gel from soy protein isolates in this paper. Rotary rheometer was used to study the rheological characteristics of different soy protein isolates gels when heating temperature,pH value and salt content of soybean protein isolates solution were changed. The results showed that elastic modulus G＇ of soy protein isolates heat-set gel was diminished as the scanning frequency reduced;the heating tempera-ture,salt ion content and pH values of gel preparation had a significant impact on rheological chara-cteristic of soy protein isolates heat-set gel. The rheological parameters changed significantly.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2011年第2期16-20,共5页
Journal of Northeast Agricultural University
基金
中国博士后科学基金面上资助(20080430880)
黑龙江省博士后启动基金(LBH-ZO7244)
关键词
大豆分离蛋白
热凝胶
流变学特性
弹性模量
soy protein isolates
heat-set gel
rheological characteristic
elastic modulus
