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沙蒿籽胶的流变学性质研究 总被引:5,自引:0,他引:5
研究了沙蒿籽胶的静态流变学特性和动态流变学特性。静态流变学表明:沙蒿籽胶溶液是触变性流体,其表观粘度随质量分数的增加而增加,且随剪切速率变化的影响符合Herschel-Bulkey模型;温度、pH值等对沙蒿籽胶溶液的表观粘度影响较小;盐的加入能改变沙蒿籽胶溶液的粘度。动态流变学特性表明:沙蒿籽胶溶液显示弱凝胶特性。 相似文献
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采用不同的配比将玉米粉与小麦粉混配,用混合粉制作面条,测定混合粉面团的流变学特性及面条的蒸煮与质构品质,并对面团流变学特性与面条品质进行相关性分析。结果表明:随着玉米粉配比的增加,混合粉面团的吸水率、稳定时间、评价值、拉伸能量、延伸度和最大拉伸阻力呈逐渐减少的趋势,形成时间也有所减小,而弱化度则有所增大,面条的蒸煮损失率呈上升趋势,而硬度、胶着性、咀嚼性和剪切力则逐渐减小。参考面条用小麦粉及挂面国家标准,同时考虑到玉米粉的利用率,得出玉米粉、小麦粉配比为15:85的混合粉适合制作面条。玉米-小麦混合粉面团的流变学特性与面条的蒸煮及质构品质高度相关,可作为预测玉米-小麦混合粉面条品质优劣的有效指标。 相似文献
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高效食品改良剂—沙蒿胶 总被引:4,自引:0,他引:4
南京酿化厂于1994年与沙蒿胶专利发明人及有关部门达成协议,生产高纯度沙蒿胶及其系列产品.沙蒿胶是一种功能性高吸水植物树脂,可在水溶液中极限溶涨近千倍形成强韧的结缔状胶凝体,是面粉类食品天然的增筋粘结剂.沙蒿胶耐强碱强酸和高温,理化性质十分稳定,有着十分广泛的用途.我国古代人早就有利用沙蒿籽作面条添加剂的历史,至今,我国西北地区的农民仍有用沙蒿籽作杂粮面条食用的习惯,本世纪60年代,我国科技人员以其沙蒿资源分布、生 相似文献
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两种亲水性胶体和两种变性淀粉对青稞-小麦面团流变学特性的影响 总被引:1,自引:0,他引:1
《食品工业科技》2015,(20)
将青稞面粉与小麦面粉以7∶3比例混合,制成青稞-小麦基础粉。将黄原胶(XG)、瓜尔豆胶(GG)和马铃薯乙酰化二淀粉磷酸酯(ADP-PS)、木薯乙酰化二淀粉磷酸酯(ADP-CS)按不同比例分别添加到该基础粉中,利用Mixolab混合实验仪研究两种亲水性胶体和两种乙酰化二淀粉磷酸酯对青稞-小麦基础粉面团流变学特性的影响。结果表明:两种水溶性胶体和乙酰化二淀粉磷酸酯均可改善青稞-小麦基础粉面团的流变学特性。对于吸水率而言,GG和ADPCS可以更显著地降低青稞-小麦基础粉面团的吸水率(p0.05)。就缩短面团的形成时间而言GG和ADP-PS的效果更明显。ADP-PS对增加面团稳定时间方面有略微地改善。在蛋白质的弱化、淀粉的糊化、淀粉糊化胶的热稳定性及淀粉的回生特性方面两种胶体都可以达到减弱的作用,并且ADP-CS在这些方面的减弱作用较ADP-PS更明显。根据这两种亲水性胶体和乙酰化二淀粉磷酸酯在青稞-小麦面团的流变学性质中表现出的特点以及面条用粉的标准可选用GG和ADP-CS作为改良剂更好地用于青稞面条的制作中。 相似文献
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食用沙蒿籽胶流变学特性研究 总被引:7,自引:2,他引:7
应用转筒式旋转粘度计,对沙蒿籽溶胀机械分离法制备沙蒿胶的流变学特性进行了研究,发现在浓度1%-1.75%之间胶液为时间相关性假塑性流体,在浓度0.5%为时间无磁的假塑性流体,沙蒿胶表观粘度随浓度增大而迅速增大,沙蒿胶的表观粘度不受pH的影响,在重复高速剪切和25-85℃范围内表观粘度无明显变化,沙蒿籽胶是一种重要的新型天然食品添加剂。 相似文献
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主要探讨了加工工艺条件对沙蒿面条感官品质的影响,分析了不同添加量的沙蒿粉对面团流变学特性、色泽、表观状态、熟断条率、韧性、粘弹性、光滑性、口味等感官品质的影响,通过单因素实验探讨了加工工艺条件对沙蒿面条感官品质的影响.结果表明,在沙蒿粉添加量6%,和面加水量42%,和面水温40℃,和面时问10min,熟化时间8min.蒸煮时间5min的条件下,显著改善了沙蒿面条的流变学特性及面条的韧性和粘弹性,大大降低了熟断条率,沙蒿面条光滑爽口,具有特殊的沙蒿风味. 相似文献
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蛋白质水解度测定方法综述 总被引:27,自引:0,他引:27
对目前国内外常用的蛋白质水解度测定方法进行了综述,其中pH—state方法是通过滴定水解过程中释放的质子测定DH;OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。 相似文献
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SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum. 相似文献
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SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice. 相似文献
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《中国服装(北京)》2013,(19):130-133
一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁(北亚洲)陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。 相似文献
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研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。 相似文献
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M. L. Brown 《Journal of the Institute of Brewing》1970,76(1):61-65
The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable. 相似文献
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Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers. 相似文献
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ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter. 相似文献
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矩阵乘积的行式,列式 总被引:1,自引:0,他引:1
张静 《郑州轻工业学院学报(自然科学版)》1997,12(3):72-74
给出了m×m矩阵与m×n矩阵的行(列)式的表达式.若A=a11a12…a1ma21a22…a2m……am1am2…ammB=b11b12…b1nb21b22…b2n……bm1bm2…bmn分别是m×m,m×n矩阵,则|A||B|=|AB|+∑i1<i2<…<itj1<j2<…<jt1≤t≤mn-t≥mNBi1i2…itj1j2…jtNAB1…m(-1)st+1jt+1…(-1)snjn其中i1,i2,…,it是1,2,…,m中t个数码;j1,j2,…,jt,jt+1,…,jn是1,2,…,n的一个排列;sr=π(j1,j2,…,jt,jr)(r=1,2,…,n)是排列j1,j2,…,jt,jr的反序数. 相似文献
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R. B. LESLIE S. H. HWANG S. F. TAKACS M. TREBILCOCK-GUZMAN H. DAUN 《Journal of Food Biochemistry》1990,14(5):353-380
The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated. 相似文献