摘要
通过超声处理大豆11S蛋白-刺槐豆胶共混溶液,并随后添加葡萄糖酸内酯(GDL)冷致酸化制备刺槐豆胶增强大豆11S蛋白共混复合凝胶材料。结果表明,与对照样相比,经47.5 W功率超声强度处理4 min后,共混凝胶的强度有显著提高,且刺槐豆胶分散相所占孔隙率和平均孔隙直径分别降低了50.6%和34.6%。随超声处理功率的增加,孔隙率和孔隙直径进一步降低,表明有效改善了刺槐豆胶与大豆11S蛋白的相容性。共混凝胶强度随超声处理功率增加呈先增加后降低趋势,且超声处理样共混凝胶强度均大于对照样。
The soybean 11S protein- locust bean gum （LBG） mixed gels were prepared for two steps. Firstly the blend solutions were treated with ultrasonic vibration, and then GDL were added to form cold-set gels. Results showed that, compared with the sample without ultrasonic treatment the strength of the mixed gel was enhanced significantly after treatment with 47.5 W for 4 min, while the porosity and average pore diameter of LBG dispersed phase reduced 50.6% and 34.6% respectively. The porosity and average pore diameter were further decreased with sonication power increases, indicating ultrasonic treatment was beneficial to improving the compatibility between the soybean 11S protein-LBG The strength of blend gels were increased firstly and then decreased with the sonication power increases, but the strength of ultrasonic treatment sample blend gels was still greater than the control.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第12期1612-1616,共5页
Modern Food Science and Technology
基金
国家自然科学基金项目(31101215)
广东省自然科学基金项目(10451200501004341)
广东高校优秀青年创新人才培养计划项目资助(LYM10120)
关键词
超声
大豆11S蛋白
刺槐豆胶
微结构
流变性质
ultrasonic
soybean 11 S protein
locust bean gum
microstructure
rheological properties
