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利用多糖对大豆蛋白的结构与功能性质进行修饰是大豆蛋白改性的研究热点。文中以大豆蛋白为原料,在pH值为3.5,质量浓度为50 g/L的大豆蛋白中分别添加0%、0.2%、0.4%、0.6%、0.8%的高酯果胶,考察高酯果胶对大豆蛋白凝胶流变及质构特性的影响。结果表明,高酯果胶对大豆蛋白凝胶的流变与质构特性有较大影响;随着高酯果胶添加量的增加,大豆蛋白凝胶的凝胶强度增强,并表现出良好的稳定性,果胶添加量为0.4%时,凝胶强度最大,稳定性最好,而当果胶添加量进一步增加时,大豆蛋白的凝胶强度开始减弱,稳定性降低,结构恶化;大豆蛋白凝胶的硬度、内聚性、黏着性、咀嚼性及回复性等特性随着果胶的添加先上升后下降,而大豆蛋白的持水性也随果胶的添加量的增加先上升后下降,在0.4%的添加量时,表现最佳。扫描电镜显示,当果胶添加量为0.4%时,复配体系呈现均匀致密的网状结构,而随着果胶含量再增加,复配体系结构开始逐渐恶化。Zeta电位测定表明,少量高酯果胶的加入能中和大豆蛋白表面正电荷,有利于凝胶网络结构的形成,但过多的高酯果胶会使得大豆蛋白疏水基团内卷,造成大豆蛋白聚集。 相似文献
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以贵州兴仁薏仁米作为实验材料,研究了薏仁米储藏一年(储藏温度25 ℃,相对湿度40%)过程中蒸煮品质及质构特性的变化。结果表明:随着储藏时间的延长,薏仁米质构特性中的硬度、压缩功、胶着性和咀嚼性变化明显,均呈先升后降的趋势;弹性、弹力和内聚性在储藏过程中无明显变化规律且变化幅度较小。薏仁米蒸煮指标中的加热吸水率、浸渍吸水率、透光率随储藏时间的延长呈上升趋势,碘蓝值和pH呈下降趋势。对薏仁米质构特性和蒸煮指标的相关性分析表明,薏仁米的部分质构特性与蒸煮指标间具有显著的相关性,反映随着储藏时间的延长,薏仁米蒸煮品质及耐储性的逐渐下降。因此,部分质构指标(硬度、压缩功、胶着性和咀嚼性)和蒸煮指标可对薏仁米的储藏品质进行评价。 相似文献
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《食品与发酵工业》2016,(7):91-95
为考察膳食纤维对果胶流变及其凝胶质构特性的影响,以高酯果胶为原料,加入不同比例的竹笋膳食纤维,研究两者复配后果胶的流变及其凝胶质构特性的变化,对其作用机理进行了初步探讨。结果表明:竹笋膳食纤维及果胶两者复配体系属于屈服-假塑性流体,随着竹笋纤维比例的提高,复配体系的稠度系数先增加再降低,流体系数先减少再增加,当纤维与凝胶比例为1.5∶8.5(g∶g)时,复配体系的假塑性最强,具有最优越的凝胶性能。同时,复配体系比例为1.5∶8.5时,复配体系具有最好的硬度及咀嚼性,比例超过1.5∶8.5(g∶g)时,凝胶性能开始恶化。在实际应用中选择竹笋纤维与果胶凝胶质量比为1.5∶8.5(g∶g)时较为合适。研究结果可以为竹笋膳食纤维与高酯果胶之间的相互作用及复配体系的应用提供参考。 相似文献
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采用主成分分析、聚类分析对33种小麦的蛋白质特性与烩面的质构关系进行分析。结果表明:烩面弹性与沉降值呈显著正相关,与拉伸面积、延伸度、最大拉伸阻力呈极显著正相关,与弱化度呈显著负相关,谷蛋白大聚体可为烩面赋予较高的弹性。烩面的硬度与谷蛋白溶胀指数呈极显著正相关。提高稳定时间和谷蛋白大聚体含量,可改善烩面的弹性并获得较高的感官评分。相较于粉质特性,拉伸特性对烩面质构特性贡献较大。根据方差贡献率提取了反映所有变量83.365%信息的4个主成分因子,分别反映面粉粉质拉伸特性、湿面筋特性、拉伸阻力、醇溶蛋白特性。研究可为烩面专用粉的选择提供理论参考。 相似文献
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为探讨低温贮藏对菠萝蜜质构特性及理化品质的影响,将两种模式(果苞、果肉)的菠萝蜜在低温(4±1)℃条件下贮藏18 d。以菠萝蜜质构特性(硬度)和理化品质(感官、色泽、单糖、有机酸)为指标,分析两种模式贮藏过程中菠萝蜜品质变化。结果表明:果苞硬度相比原果苞下降幅度为48.21%;果肉硬度相比原果肉下降幅度为51.06%;外观形态上果苞贮藏时间是果肉贮藏时间的一倍,L*值、容差分析与感官评价结果一致;果苞模式贮藏下可溶性固形物含量在贮藏期内相对于果肉贮藏模式变化较小;在贮藏期内果苞模式能更好的维持葡萄糖、甘露糖的含量水平,在果糖含量方面果苞与果肉无显著性差异。相比果肉贮藏模式,果苞模式可以延缓苹果酸的下降,而果肉贮藏模式可以将菠萝蜜果肉的柠檬酸维持在较高水平。综上分析,菠萝蜜两种贮藏模式在(4±1)℃低温贮藏条件下,果苞贮藏模式在贮藏期内品质较好。 相似文献
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对雪里蕻腌菜中果胶组分的含量与质构变化进行了检测分析,雪里蕻腌菜在正常腌渍过程中总果胶含量趋于稳定,而水溶性果胶增加至一稳定值,六偏磷酸钠溶解性果胶下降至一稳定值.在腐烂过程中,总果胶含量显著下降,同时水溶性果胶组分增加和六偏磷酸钠溶解性果胶下降明显.研究结果表明,可用检测雪里蕻腌菜醇不溶物中果胶组分含量的变化来监测腌菜质构变化. 相似文献
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为提高柠檬皮渣的经济效益,拓宽柠檬高酯果胶在脂肪替代品中的应用,该文针对果胶凝胶作为固态脂肪替代品的相关要求,探讨柠檬高酯果胶的凝胶特性。以柠檬皮渣为原料采用超声辅助柠檬酸法提取果胶,考察柠檬果胶凝胶质构的影响因素,并在质构结果基础上进一步分析果胶质量分数对凝胶流变学特性及持水性能的影响。结果表明,所制备的柠檬果胶为高酯果胶,影响其凝胶质构特性的主要因素有果胶质量分数、蔗糖质量分数和pH值。当果胶质量分数为1.8%、蔗糖质量分数为68%、pH 值为2.7 时果胶凝胶具有最好的质构特性、流变性及持水性,此时果胶凝胶结构最为稳定,综合性能最优。 相似文献
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文章针对不同品种的大米,利用质构仪对米饭样品的质构特性进行测定,通过分析其与大米蒸煮食用品质感官评价指标之间相关性,寻找一条有效的利用米饭质构特性评价大米食用品质的方法。米饭质构特性测定与感官评价进行相关性研究得出:质构特性测试硬度、弹性、适口性与米饭感官评价同一指标和综合评分具有显著相关性。结果还表明:直接测试法在Ф25.4cm圆柱型压缩探头,50%的压缩比和30mm/min的压缩速率等测试条件下,米饭质构特性测定结果与米饭蒸煮感官评价相关性显著,重现性较好。 相似文献
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《食品与发酵工业》2019,(10):66-71
为研究不同品种小麦粉的品质特性对速冻饺子皮品质的影响,选取22种小麦,测定小麦粉的品质指标和速冻饺子皮的质构指标,并由专业人员对速冻饺子皮进行感官评价,采用相关性分析、主成分分析和聚类分析等分析方法进行分析。结果表明,速冻饺子皮的弹性与粉质质量指数呈显著正相关(P 0. 05),黏聚性与淀粉含量、灰分含量、湿面筋含量、面团形成时间呈显著负相关(P 0. 05),回复力与粉质质量指数显著负相关(P 0. 05);与拉伸阻力、拉伸比例、最大拉伸比例呈显著正相关(P 0. 05)。影响饺子皮品质的主要影响因素为粉质质量指数、淀粉含量、蛋白质含量、湿面筋含量、拉伸特性和糊化特性。适合做饺子皮的小麦品种有济麦4号,豫麦49-198,郑麦9023。 相似文献
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近年来人们对具有益生活性的功能型膳食纤维食品的需求逐年增加。果胶是人们饮食中最普遍的可溶性膳食纤维,在胃肠消化阶段较为稳定,其发挥益生功效主要通过肠道微生物酵解实现。天然果胶是自然界中结构最复杂的非均一性杂多糖,明确其肠道微生物酵解特性是明确其益生活性的前提。本文综述近年来国内外关于果胶肠道微生物酵解特性构效关系及作用机制研究,通过重点介绍酯化度、分子质量、中性糖组成等多尺度结构特征对果胶酵解特性的影响,分析目前存在的问题和研究趋势,以期为果胶肠道益生活性基础研究及应用提供参考。 相似文献
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Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel 总被引:4,自引:0,他引:4
ABSTRACT: To improve the functionality and quality of seafood, mackerel minces were fermented with lactic acid bacteria (LAB) ∼ Lactobacillus plantarum CCRC10069, Lactococcus lactis subsp. lactis CCRC 12315, Lactobacillus helveticus CCRC 14092, or their combination at 37 °C. Rapid growth of LAB, decline in pH, suppress of main microflora, increases in whiteness, Hunter L, nonproteinous nitrogen, sensory quality, and free amino acids related to taste were observed. However, VBN of samples fermented with LAB were still d ≤ 25 mg/100g after 36 h fermentation. SDS-PAGE indicated the obvious degradation of water- and salt-soluble muscle proteins after 12 h fermentation. Animal test demonstrated the LAB-fermented mince has the functionality on reduction of blood pressure, glucose, and total cholesterol of SHR. 相似文献
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The texture profile of frankfurter-type products prepared from minced Spanish mackerel (Scomberomorus maculatus) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel-oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel-oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish. 相似文献
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ABSTRACT: To improve the quality of fish muscle, mackerel muscle protein was hydrolyzed by proteases from Aspergillus oryzae , and then fermented by lactic acid bacteria (LAB). The highest protease activities were obtained from A. oryzae after 72 h incubation at 25°C. Acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the degradation of muscle proteins after 1 or 2 h hydrolysis by A. oryzae proteases at 50°C. During 48 h fermentation by Pediococcus pentosaceus L and S at 37°C, rapid growth of LAB, decline in pH, and suppression in the growth of microflora, Enterobacteriaceae, Staphylococcus , and Pseudomonas , occurred while increases in whiteness, nonprotein nitrogen, sensory quality, and free amino acids were observed. These data suggested that the acceptability of LAB -fermented mackerel hydrolysates could be substantially improved. 相似文献
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为明确不同干燥方式对苹果片微观结构及果胶的影响,探讨干燥苹果片质构与果胶性质的关系,采用热风干燥(hot air drying,AD)、压差闪蒸干燥(instant controlled pressure drop drying,DIC)、真空冷冻干燥(freeze drying,FD)等技术处理原料,分析脱水苹果片硬脆度和微观结构,以及果胶含量、酯化度和中性糖等性质的变化。结果表明:DIC苹果片脆度最大,并有较好的均匀蜂窝状结构;与未处理鲜样相比,干燥处理后的苹果片水溶性果胶(water-solute pectin,WSP)含量和分子的线性度下降,螯合性果胶(CDTA-solute pectin,CSP)含量和分子的线性度上升,且WSP含量和线性度随着热风干燥温度的上升而下降,CSP具有相反的趋势;AD 90 ℃和DIC获得的脱水苹果片的CSP酯化度最小,分别为24.9±1.2%和23.3±0.4%。综合分析,WSP含量影响脱水苹果片硬度和干燥过程中多孔结构的形成,而酯化度则是影响脱水苹果片脆度的重要因素之一。 相似文献
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Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing 总被引:7,自引:0,他引:7
Daniel N. Sila Chantal Smout Franklin Elliot Ann Van Loey Marc Hendrickx 《Journal of food science》2006,71(1):E1-E9
ABSTRACT Pretreated carrot discs were thermally processed (90 °C to 110 °C) in closed containers and the resulting textural characteristics were analyzed. The pretreatment conditions used include conventional high‐temperature blanching (90 °C, 4 min), low‐temperature blanching (LTB = 60 °C, 40 min), LTB combined with 0.5% calcium chloride soaking, LTB combined with 2% sodium chloride soaking, high pressure pretreatment (HP = 400 MPa, 60 °C, 15 min), HP combined with 0.5% calcium chloride soaking, and control (non‐pretreated sample). Alcohol insoluble residues (AIR) from the pretreated carrot discs were characterized in terms of degree of methoxylation (DM). The AIR samples were further subjected to fractionation into water‐soluble pectin (WSP), chelator‐soluble pectin (CSP), and sodium carbonate‐soluble pectin (NSP). Heat depolymerization patterns and β‐elimination kinetics were investigated on the different pectin fractions. Thermal texture degradation was strongly influenced by the pretreatment condition used and the processing temperature during subsequent thermal treatment. Pretreatment conditions that showed a significant reduction in DM exhibited decreased WSP content, reduced β‐elimination, and consequently superior textural characteristics. β‐elimination was markedly pronounced in the highly methoxylated WSP fractions. CSP and NSP fractions were insensitive to β‐elimination. A strong correlation (r> 0.95) between thermal texture loss of carrots and β‐elimination kinetics exists. Overall, the benefits of controlled pectinmethylesterase activity in carrot processing were pointed out. 相似文献