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以乙酰基高直链淀粉和大豆蛋白为原料,经模压成型制成乙酰基高直链淀粉/大豆蛋白塑料,对该混合材料的力学性能、抗水性、热稳定性、加工特性进行研究测试。结果表明:添加乙酰基高直链淀粉,在较低浓度时,混合塑料的拉伸强度、断裂伸长率和断裂能均显著提高;而2、24 h吸水率下降,R值增加,提高其强度、柔顺性、韧性和抗水性;乙酰基高直链淀粉/大豆蛋白塑料中仅存在一个损耗峰,且其Tg1低于SP0,表明乙酰基高直链淀粉与大豆蛋白之间相容性良好;且二者混合能显著提高混合体系的储能模量;当乙酰基高直链淀粉与大豆蛋白混合时,改善了塑料的热稳定性和加工性。 相似文献
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将乙酰化木薯淀粉与大豆蛋白共混,经模压成型制成乙酰化木薯淀粉/大豆蛋白塑料,并研究了塑料的力学性能、吸水性能、耐水性、热稳定性、转矩流变性能、动态力学性能、结构和形态。结果表明:添加乙酰化木薯淀粉后,共混塑料的力学性能提高,且当乙酰化木薯与大豆蛋白质量比为10∶90时,该材料的拉伸强度、断裂伸长率和断裂能最大;共混塑料的吸水性能下降、R值增大;采用乙酰化改性,塑料的热稳定性提高,最大扭矩和平衡扭矩下降、玻璃化转变温度之差减小,表明其加工性得到改善。乙酰化木薯淀粉/大豆蛋白塑料中大豆蛋白的酰胺I峰未发生改变,其断面中有少量乙酰化木薯淀粉颗粒存在,表明该材料中乙酰化木薯淀粉和大豆蛋白存在相分离。 相似文献
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以羟丙基乙酰化木薯淀粉和大豆蛋白为原料,经模压成型制成羟丙基乙酰化木薯淀粉/大豆蛋白塑料,并研究了该材料的力学性能、抗水性、热稳定性、加工性、结构和形貌。结果表明:添加羟丙基乙酰化木薯淀粉,塑料的力学性能、R值提高,而2 h和24 h吸水率下降,表明该材料的强度、柔顺性、韧性和抗水性得到改善;当羟丙基乙酰化木薯淀粉与大豆蛋白质量比为10∶90时,塑料的热稳定性提高、加工性得到改善;羟丙基乙酰化木薯淀粉/大豆蛋白塑料中仅存在一个损耗峰,大豆蛋白的酰胺I峰偏移至低波数,且塑料断面平整,未出现颗粒和裂纹,表明羟丙基乙酰化淀粉与大豆蛋白之间相容性良好。 相似文献
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质构化大豆蛋白可生物降解塑料的研究进展 总被引:2,自引:0,他引:2
介绍了大豆蛋白可生物降解塑料的发展历程及其研究意义。综述了大豆蛋白可生物降解材料的改性方法,包括超声波处理、微波处理、紫外辐射处理、增塑改性、交联剂处理、酸调、还原剂改性和填充改性等,并对其发展前景进行了展望。 相似文献
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Masakatsu Usui Hiroshi Tamura Kimiko Nakamura Tadashi Ogawa Mayumi Muroshita Hiroyuki Azakami Shin Kanuma Akio Kato 《Molecular nutrition & food research》2004,48(1):69-72
The soy protein‐chitosan conjugate was formed by the Maillard reaction in dry state (relative humidity 65%) at 60°C for 2 weeks to improve the functional properties. The antimicrobial activity of the Maillard‐type soy protein‐chitosan conjugates enhanced 2–3 times that of soy protein‐chitosan mixture. The soy protein‐chitosan conjugate showed excellent emulsifying property with the progress of Maillard‐type conjugation. The allergenicity of soy protein was greatly decreased by the attachment of chitosan through Maillard reaction. The immonoblotting analysis with patient's sera revealed that soy protein‐chitosan conjugate was more effective to mask the allergen structure of soy protein causing from 34 kDa‐protein (Gly m Bd 30K) than soy protein‐galactomannan conjugate. The Western blotting showed that allergen (34 kDa‐protein) was completely masked by soy protein‐chitosan conjugation, while it was not completely masked by soy protein‐galactomannan conjugation. 相似文献
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Scanning electron microscopy was used to examine the internal microstructure of process cheese, process cheese containing native soy protein, process cheese containing boiled soy protein, rennet coagulated milk curd, milk curd containing native soy protein, milk curd containing boiled soy protein, rennet coagulated caseinate curd, caseinate curd containing native soy protein, and caseinate curd containing boiled soy protein. Textural characteristics were determined with an Instron Food Testing System. Soy proteins caused the fine network microstructure of processed cheese to change to coarse porous structure. Hardness of cheese was lowered, but cohesiveness was increased by adding soy protein to process cheese. In milk curd, particles of soy protein were clustered in groups in micrographs. Cohesiveness of milk curd was lowered by native soy protein and even more by boiled soy protein. Hardness and springiness were lowered by boiled soy protein. Boiled soy protein was more extensively aggregated than was native soy protein. Soy proteins were not clearly distinguishable from casein in the micrograph of caseinate curds. Soy proteins reduced hardness and cohesiveness of caseinate curd but not as drastically as in milk curd. 相似文献
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为改善小麦面条品质,在小麦粉中添加大豆蛋白(全脂豆粉、脱脂豆粉、大豆分离蛋白、大豆浓缩蛋白、大豆组织蛋白),以拉伸特性、蒸煮特性、微观结构以及血糖生成指数为评价指标,研究大豆蛋白添加量(0%、5%、10%、15%、20%)对面条加工品质及血糖生成指数的影响。结果表明:随蛋白添加量的增加,脱脂豆粉、全脂豆粉的增加使面条的拉断力呈明显上升趋势,拉伸距离呈先上升后下降趋势,大豆分离蛋白、大豆浓缩蛋白添加量的增加使拉断力呈先上升后下降趋势,拉伸距离呈下降趋势,而大豆组织蛋白的增加使面条拉伸性能均逐渐降低;当大豆蛋白添加量为10%时,混合粉面条拉伸特性较优;五种大豆蛋白的添加均使面条的烹煮损失率及断条率上升,全脂豆粉的增加使面条的吸水率、膨胀率逐渐下降,其余四种均使其上升;微观结构表明,脱脂豆粉和全脂豆粉的添加使混合粉面条的面筋网络结构更加连续均匀,而其余三种大豆蛋白添加量的增加造成混合粉面条微观结构的劣变;利用体外复合酶方法测定GI值,血糖生成指数依次为:小麦粉 > 脱脂豆粉 > 全脂豆粉 > 大豆组织蛋白 > 大豆浓缩蛋白 > 大豆分离蛋白。 相似文献
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以湿米粉储藏过程中硬度、蒸煮损失和断条率的变化为指标,研究大豆分离蛋白对湿米粉品质的影响。结果表明,大豆分离蛋白会导致湿米粉硬度的升高,但在储藏过程中添加大豆分离蛋白的湿米粉硬度低于未添加大豆分离蛋白的湿米粉,这表明大豆分离蛋白可显著改善湿米粉在储藏过程中的硬度升高现象;当大豆分离蛋白添加量低于4%时,湿米粉的蒸煮损失和断条率均随大豆分离蛋白添加量的增加而下降;但大豆分离蛋白添加量达6%时,湿米粉的蒸煮损失和断条率上升。结果表明适量的大豆分离蛋白可改善湿米粉的食用品质,但大豆分离蛋白添加量不是越多越好。差示热量扫描和微观结构分析发现大豆分离蛋白可抑制湿米粉中淀粉的回生,赋予米粉蜂窝状多孔结构,有利于米粉在储藏过程中保持水分不发生迁移从而提高湿米粉品质。 相似文献
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Hong Shan Shu Wen Lu Lian Zhou Jiang Le Kai Wang Hui Liao Rui Ying Zhang 《International Journal of Food Properties》2013,16(3):627-637
Gelation property, thermal property, protein subunits distribution, and molecular forces involved in gelation of alcohol-extracted soy protein isolate were investigated using texture analyzer, differential scanning calorimeter, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and various reagents. Results showed that salts and pH played important roles in gel firmness, and a power law relationship between gel firmness and protein concentration was observed. The effects of various reagents revealed that disulfide bonds play a major role in soy protein gel formation, while the involvement of electrostatic interactions, hydrogen bonds, and/or hydrophobic interactions also occurred in gel networks. Thermal analysis indicated that both alcohol-extracted soy protein isolate and commercial soy protein isolate (isoelectric precipitation) have undergone serious denaturation, while the gel firmness of alcohol-extracted soy protein isolate was significantly greater than that of commercial soy protein isolate. Sodium dodecyl sulfate polyacrylamide gel electrophoresis image showed that there was almost no difference for protein subunits among alcohol-extracted soy protein isolate, commercial soy protein isolate, and soy powder. Hence, as an alternative environmental friendly extraction method, alcohol-extraction of soy protein isolate has a great prospect to replace presently applied isoelectric precipitation method. 相似文献
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Our objectives were to develop acceptable extruded snack products containing soy protein, and to evaluate the influence of soy protein type, soy level, and moisture content. Addition of soy protein increased die temperature and pressure while decreasing motor torque. Results of two consumer tests for 12 prototype products and the most acceptable three samples indicated positive responses. Acceptance correlated highly with consumer attitudes toward soy foods and prior information about health effects of soy protein. Differences between protein types suggested that formulation optimization could develop highly acceptable soy/corn extruded snacks. 相似文献