摘要
采用流变仪测定了一系列经不同时间和温度预热处理的大豆蛋白溶液样品的动态流变学性质 ,测定是在模拟热水冲调后体系温度变化的程序升温和降温条件下进行的。结果表明 ,70℃、80℃和 90℃预处理样品的速凝弹性模量随预处理时间呈现先上升后下降的趋势。 70℃和 80℃预处理样品所能达到的特征弹性模量 (Gs′)基本相当 ,最高可达未处理样品的 10倍左右 ;提高预处理温度至 90℃ ,在实验范围内 ,样品的Gs′可提高至未处理样品的近 2 0倍。分析这一结果可能与大豆 7S和
Dynamic rheological characteristics measurements of a series of preheated soy protein isolates(SPI)after addition of glucono-δ-lactone(GDL)were carried out under a two-step temperature ramp procedure.The procedure was chosen to simulate the temperature change course of soy powder after adding hot water(approximate 90℃)and then holding at ambient temperature.The result showed that at all selected preheating temperatures(70℃,80℃or 90℃),instant-gelation capacity of preheated SPI followed a increase-decrease process as preheating time prolonged from 20 to 60min.Specific storage modulus(Gs′)of samples preheated at 80℃ were no higher than that of the samples preheated at 70℃.When preheating temperature was elevated to 90℃,instant gelation capacity of the samples was highly improved,and the Gs′of 50min preheated sample was about 20 times higher than that of the untreated SPI.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第4期47-50,共4页
Journal of the Chinese Cereals and Oils Association
关键词
大豆蛋白
热处理
速凝
流变性
SPI,preheat,instant gelation,dynamic rheological characteristic
