共查询到20条相似文献,搜索用时 62 毫秒
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利用物性分析仪研究赤藓糖醇、木糖醇、乳糖醇对结冷胶凝胶质构的影响。结果表明:3 种糖醇都能使结冷胶凝胶强度和硬度降低,且都随糖醇质量浓度的增加而降低,3 种糖醇的影响力为乳糖醇>木糖醇>赤藓糖醇,但对结冷胶凝胶脆性的影响不显著。其次,15 g/100 mL的复合糖醇对结冷胶凝胶质构的影响皆小于相同质量浓度的单一糖醇对质构的影响,复合糖醇间不存在正协同作用。最后,在以K+为成胶离子时(40~400 mmol/L),乳糖醇对结冷胶凝胶质构有影响;在以Ca2+为成胶离子时,只在低浓度时(2~10 mmol/L),乳糖醇对结冷胶凝胶质构影响明显,当Ca2+浓度升高时(10~50 mmol/L),乳糖醇对结冷胶凝胶质构几乎不产生影响。 相似文献
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利用新型微生物多糖结冷胶作为软糖的胶凝剂,在单因素试验的基础上运用正交试验法筛选出最佳软糖配方。结果表明,结冷胶含量为1%、淀粉糖浆含量为40%、白砂糖含量为20%时可研制出组织状态、色泽和口感均优良的软糖。 相似文献
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用抗压实验和全质构测试对高酰基结冷胶(HA)与κ-卡拉胶(CA)复配胶的凝胶强度、形变性以及硬度进行分析。研究了Ca2+、Mg2+、K+、Na+四种离子以及HA与CA的质量比对复配胶质构特性的影响。实验中,总胶浓度控制为1%(w/v),离子浓度为2~80mmol/L,HA和CA的质量比为25:75、50:50、75:25。结果表明,二价离子较一价离子作用效果显著,其中Ca2+效果最为显著,复配胶在HA:CA=75:25时有显著的协同作用,HA与CA的复配胶有着较强的形变性。 相似文献
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结冷胶的成胶特性及应用研究进展 总被引:2,自引:0,他引:2
本文综述了结冷胶的凝胶特性,凝胶机制和流变学特性,对结冷胶的凝胶原理、显微结构也进行了阐述。并介绍了结冷胶复配体系的特点及其应用前景。 相似文献
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研究了离子种类、离子浓度和基体浓度对低酰基结冷胶/乳清蛋白混合凝胶力学性质、保水性质、光学性质和网络孔径的影响。研究发现,乳清蛋白浓度对混合凝胶凝胶特性影响较小。混合凝胶的断裂应力、断裂应变、不透明性和保水性随着低酰基结冷胶浓度的增大而增大,混合凝胶网络孔径则随着低酰基结冷胶浓度的增大而减小。离子种类和离子浓度对混合凝胶凝胶特性影响显著,混合凝胶的断裂应力和孔径随着离子浓度的增加出现了先增大后降低的变化趋势,断裂应变和保水性则随着离子浓度的增大而减小。离子浓度增大,混合凝胶的不透明指数随之升高,当离子浓度超过某一定值后,不透明指数则基本保持恒定。相对于钠离子而言,钙离子形成的凝胶更强且用量更少。钠离子和钙离子在诱导凝胶形成上不存在协同效应。 相似文献
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利用质构仪和流变仪对低酰基结冷胶(low acyl gellan,LA)和果胶复配体系的胶体质构和流变性能进行研究。考察不同种类离子(Ca~(2+)、K~+)、离子浓度(0、2、4、6、8、10、20、40 mmol/L)以及LA和果胶不同质量比(100:0、75:25、50:50、25:75)对复配体系质构特性的影响。结果表明,随着离子浓度的增加破坏应力先增大,当达到临界值后开始减小,二价离子(Ca~(2+))的作用效果要强于一价离子(K~+)。复配胶破坏应力随LA比例降低先增加后减少,质量比在75:25时具有显著协同效应。复配体系的黏度随剪切速率增大而减小;当剪切速率相同时,黏度随LA比例的增加而增加,离子种类和浓度对复配体系黏度的影响与质构特性一致。随着温度的升高,复配体系黏度减小,在相同温度条件下,结冷胶与果胶质量比75:25时,体系的黏度最大。储能模量G’大于相应质量比损耗模量G",且G’和G"随LA比例的增加而增大,说明体系的黏性和弹性随LA比例增加而变大。 相似文献
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结冷胶作为脂肪替代物可有效降低猪肉糜中的脂肪含量,对增强低脂肉糜制品品质具有良好作用。本试验将结冷胶与水混合制备结冷胶胶体,研究结冷胶胶体替代猪背膘对猪肉糜凝胶特性及品质的影响。结果表明:添加结冷胶胶体显著影响(p<0.05)猪肉糜的蒸煮得率、色泽、质构、流变性和感官特性。结冷胶胶体添加量为0、0.3%和0.5%(质量分数)时,猪肉糜的蒸煮得率和质构差异不显著(p>0.05),0.7%时,蒸煮得率、L*值、硬度、弹性、内聚性和咀嚼性显著降低(p<0.05)。初始储能模量(G')随着结冷胶胶体添加量的增加而降低;结冷胶胶体添加量为0、0.3%和0.5%猪肉糜80 ℃时的G'差异不显著(p>0.05),结冷胶胶体添加量为0.7%时,G'显著下降(p<0.05)。综上所述,结冷胶胶体添加量为0.3%、0.5%时可降低猪肉糜中猪背膘的添加量。 相似文献
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Texture and structure of high-pressure-frozen gellan gum gel 总被引:2,自引:0,他引:2
To determine the effects of sucrose and high-pressure-freezing, unsubstituted form-gellan gum gels with 0, 5, 10 or 20% sucrose were frozen at 0.1–686 MPa and −20 °C. Gels were frozen during pressurization at 0.1, 100, 600–686 MPa. However, at 200–500 MPa, gels did not freeze but froze during pressure release (pressure-shift-freezing). On pressure release, a sharp rise in sample temperature was observed for the samples between 200 and 500 MPa. This was a consequence of the exothermic freezing event. Thus, appearance and structure of gels frozen at 200–500 MPa were better than other treated samples due to quick freezing. However, when gels were frozen at 0.1–686 MPa, rupture stress decreased remarkably and strain increased. Texture of pressure-shift-frozen gel was somewhat better than that of gels frozen in freezers (−20, −30 or −80 °C) at atmospheric pressure. Consequently pressure-shift-freezing was more effective. It was found that the addition of sucrose to gels was effective in improving the quality of frozen gellan gum gels. 相似文献
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将总浓度为1%的刺云实胶(TG)与黄原胶(XTG)按照不同的质量比复配,采用质构仪和流变仪对复配体系的凝胶特性和流变学特性进行测定,通过Carreau模型对流动曲线进行拟合分析,并利用电子扫描显微镜分析复配体系网络形成机理。结果表明:在质构分析中TG与XTG质量比为64时有最大的凝胶强度;在流变分析中TG与XTG质量比为64时呈现最大表观黏度并且在频率扫描和温度扫描中表现出最大的储能模量(G′)。因此,TG与XTG的最佳复配比例为质量比64。在pH为5~10时,最佳复配比例体系的黏度保持相对稳定;当添加盐离子(Na+、Ca2+)后,体系黏度降低,Ca2+降低的趋势更为显著。通过电子扫描显微镜(SEM)分析,表明在TG与XTG之间存在明显的协同增效作用,可形成良好的凝胶网络结构。 相似文献
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In this work the lubrication behaviour of emulsions, gels, and emulsion-filled gels was studied in relation to their composition and structure. It was found that emulsions had much lower friction coefficients than their continuous phases. Emulsions with 40 wt% oil had the same friction coefficient as the pure oil. The lubrication properties of the gels, sheared by pressing them through a syringe, strongly depended on the molecular properties of the gelling agent and on the breakdown behaviour of the gel matrix. For each type of emulsion-filled gel, the lubrication behaviour was affected by the interactions between oil droplets and matrix. For gels containing oil droplets bound to the matrix, the friction coefficient gradually decreased with increasing oil concentration. For gels containing oil droplets non-bound to the matrix, the friction coefficient of the filled gels was lower than that of the same gel matrix without oil. However, no effect of the oil concentration on friction was observed. The different effects of the oil concentration on the lubrication behaviour of the various gels were explained by the relation between droplet–matrix interactions and the ‘apparent viscosity’ of the sheared gels. For gels with bound droplets, increasing the oil concentration resulted in an increase of the ‘apparent viscosity’ of the sheared gel. For gels with unbound droplets, the oil concentration did not affect the ‘apparent viscosity’. Confocal laser scanning microscopy (CLSM) observations of both emulsions and filled gels did not reveal coalescence of the oil droplets as a result of the shear treatment inherent to friction measurements. 相似文献
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Jing-jie Xie Xiao-Li Zou Yan-ping Li Zhuang-Li Kang Han-jun Ma 《International Journal of Food Science & Technology》2022,57(4):2459-2466
The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa. 相似文献
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采用热改性、碱改性、超声改性及辐照改性4种方法将大豆分离蛋白进行改性处理,并建立改性大豆分离蛋白与肌原纤维蛋白共混体系,对其乳化性及凝胶性进行研究。结果表明经热改性的大豆分离蛋白与肌原纤维蛋白共混体系的乳化性及凝胶性有显著提高,其中乳化活性提高了12.6 m2/g,硬度和弹性分别增加了18.58 g和0.16 mm,持水性增加了22.14%。经碱改性的SPI对混合体系的乳化性和凝胶性影响次之,而经超声和辐照改性的大豆分离蛋白,只对共混体系的持水性和乳化稳定性有影响,对质构性和乳化活性影响不显著。 相似文献
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Xingjian Huang Chen Li Fang Yang Lanxin Xie Xiaoyun Xu Ying Zhou Siyi Pan 《European Food Research and Technology》2010,231(5):751-762
The mixed protein gels were prepared adding soy protein isolate (SPI), 7S globulin, enzyme-hydrolyzed soy proteins, 10- to
100-kDa ultrafiltration fraction and 0.5- to 10-kDa ultrafiltration fraction to myofibril protein isolate (MPI) gels, and
five chemical interactions namely nonspecific associations, ionic bonds, hydrogen bonds, hydrophobic interactions and disulfide
bonds in these gels were investigated by means of determining gel solubility within 20–75 °C. Furthermore, correlations between
gel strength and different chemical interactions were evaluated statistically by Pearson’s correlation test. The gels with
0.5- to 10-kDa fraction presented the biggest gel strength below 60 °C, and the gels with SPI had better gel strength above
65 °C. At different endpoint temperatures, nonspecific associations decreased in order of MPI mixed with 0.5- to 10-kDa fraction,
10- to 100-kDa fraction, enzyme-hydrolyzed soy proteins, 7S globulin and SPI. Gels with ultrafiltration fractions had higher
ionic bonds. Hydrogen bonds fluctuated in small scale below 55 °C and reduced at higher temperature. Hydrophobic interactions
increased to maximum before decreasing slowly as the temperature went on. In short, both hydrophobic interactions and ionic
bonds had significantly positive correlation with gel strength for mixed gels with enzyme-hydrolyzed soy proteins, whereas
for the other four mixed gels, it was hydrophobic interactions and nonspecific associations. 相似文献
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结冷胶对低脂低盐牛肉凝胶品质的影响 总被引:1,自引:0,他引:1
研究了结冷胶(GG)对低脂低盐牛肉凝胶蒸煮损失(CL)、保水性(WHC)、色泽及质构的影响.试验研究结果表明:(1)GG的添加可显著降低牛肉糜的CL;(2)GC的添加可极显著降低牛肉凝胶WHC;(3)GG的添加对牛肉凝胶色泽无显著影响;(4)GG极显著地降低牛肉凝胶的硬度和咀嚼性. 相似文献
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The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination (R2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release. 相似文献