共查询到19条相似文献,搜索用时 93 毫秒
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酪蛋白酸钠功能性的研究 总被引:4,自引:1,他引:4
本文研究了酪蛋白酸钠乳化能力EC在不同浓度、温度、盐类、油脂品种及不同乳化剂等条件的影响下的变化及高浓度酪蛋白酸钠溶液的粘度受浓度、温度、pH值的影响情况。结果表明:乳化性随温度的升高、浓度的减小而降低,盐类、油脂品种及其它乳化剂均对其EC不同程度影响;粘度随温度的降低、浓度的升高、pH值的升高而增大,且当pH达11.0时最大。 相似文献
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研究了浓度为12-20%酪蛋白酸钠溶液在66-90℃的粘度变化。在PH值为6.8-7.5的范围内,PH值对酪蛋白酸钠的粘度没有显著的影响。酪蛋白酸钠溶液粘度的和与溶液的浓度和温度都叶线性关系(R^2〉95%)。酪蛋白酸钠溶液的粘度浓度方程的斜率和截距都与温度呈二次方程的关系(R^2=94.91%,R^2=93.59%),并由此推导出关于浓度和温度对酪蛋白酸钠溶液粘度相互 半对数方程(R^2=94. 相似文献
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酪蛋白酸钠在咖啡伴侣中的应用 总被引:2,自引:0,他引:2
研究了酪蛋白酸钠在咖啡伴侣中的应用特性。将其作为乳化稳定剂和优良蛋白源,配合以海藻酸钠和单甘酯,可使制品冲调后24h无油层析出。 相似文献
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本文对酪蛋白酸钠生产的全过程进行了危害分析,确定了关键控制点、关键限值,制定了监测方法、纠偏措施、验证程序和记录,将危害因素降低到最低限度,提高了产品的质量,同时也提高了公司的管理水平。 相似文献
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作者以大豆蛋白酪蛋白酸钠(NaCas)膜为对象,从吸附动力学和水分吸附等温线研究了蛋白膜的水分吸附特性.NaCas膜水分达到平衡所需要的时间受到所处相对湿度(RH)条件和增塑剂含量的影响.RH和增塑剂含量越低,达到平衡的时间越短;反之,则越长.TGase改性明显降低了蛋白膜的水分吸附速率及达到平衡的水分含量.NaCas膜水分吸附等温线数据能很好地与GAB模型吻合. 相似文献
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Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase 总被引:4,自引:0,他引:4
M. NONAKA H. SAKAMOTO S. TOIGUCHI H. KAWAJIRI T. SOEDA M. MOTOKI 《Journal of food science》1992,57(5):1214-1241
Several suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+-independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes. 相似文献
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Simon M. Loveday M. Anandha Rao Lawrence K. Creamer Harjinder Singh 《Journal of food science》2010,75(2):N30-N35
ABSTRACT: Apparent viscosity and frequency sweep (G′, G″) data for sodium caseinate dispersions with concentrations of approximately 18% to 40% w/w were obtained at 20 °C; colloidal glass behavior was exhibited by dispersions with concentration ≥23% w/w. The high concentrations were obtained by mixing frozen powdered buffer with sodium caseinate in boiling liquid nitrogen, and allowing the mixtures to thaw and hydrate at 4 °C. The low-temperature G′−G″ crossover seen in temperature scans between 60 and 5 °C was thought to indicate gelation. Temperature scans from 5 to 90 °C revealed gradual decrease in G′ followed by plateau values. In contrast, G″ decreased gradually and did not reach plateau values. Increase in hydrophobicity of the sodium caseinate or a decrease in the effective volume fraction of its aggregates may have contributed to these phenomena. The gelation and end of softening temperatures of the dispersions increased with the concentration of sodium caseinate. From an Eldridge–Ferry plot, the enthalpy of softening was estimated to be 29.6 kJ mol−1. Practical Application: The results of this study should be useful for creating new products with high concentrations of sodium caseinate. 相似文献
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单宁酸能使食物中的蛋白质变成不易消化的凝固物质,影响人体对蛋白质的吸收利用,为了阐明二者之间的作用方式,实验利用差热-热重分析、傅里叶红外光谱和荧光光谱研究了单宁酸(Tannic acid,T)对酪蛋白酸钠(Sodium Caseinate,SC)结构的影响。红外光谱表明,酪蛋白酸钠和单宁酸相互作用后,其二级结构发生了改变,β-折叠和β-转角含量相应地减少,α-螺旋、无规则卷曲结构增多;荧光光谱说明,T的加入可以使SC的荧光发生静态猝灭,由荧光强度变化速率和单宁酸的浓度的双对数回归曲线得出了T和SC的结合常数KΛ=1.30×103 L/mol,结合位点数n=1.20;热重和差热分析表明,单宁酸-酪蛋白酸钠复合物(T-SC)的玻璃化温度升高了20℃,变性温度升高了86℃。分析实验结果:单宁酸的存在使酪蛋白酸钠分子链之间的作用力增大,链段移动受阻,形成更大的立体网状结构,稳定性增加。 相似文献
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制备淀粉微粒和酪蛋白酸钠协同稳定的Pickering乳状液。以流体动力学直径、Zeta电位、界面张力、粒度、界面蛋白浓度、脂肪部分聚结率、流变性和光学显微镜观察为指标,研究淀粉微粒质量浓度变化对Pickering乳状液性质的影响。结果表明,淀粉微粒质量浓度变化显著影响协同体系流体动力学直径、Zeta电位和界面张力。当淀粉微粒质量浓度为0.04 g/100 mL时,其与酪蛋白酸钠协同稳定的Pickering乳状液表现剪切稀释特性,乳状液表面积平均直径和体积平均直径最小,分别为3.50μm和1.97μm;界面蛋白浓度和脂肪部分聚结率最高,分别为3.90 mg/m2和7.98%;分散相脂肪球直径最小,为4.11μm,表明淀粉微粒在一定质量浓度范围内对酪蛋白酸钠的界面活性起到促进作用,两者能够共同维持Pickering乳状液稳定。 相似文献