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不同分子量葡聚糖对大豆分离蛋白冷致混合凝胶的流变性质和质构性质的影响 总被引:1,自引:0,他引:1
为研究不同分子量葡聚糖对大豆分离蛋白冷致凝胶强度的影响,采用流变仪和质构仪等手段进行分析。研究结果表明:GDL诱导的大豆分离蛋白冷致凝胶是一种弱蛋白凝胶,酸化速率随着GDL含量的增加而增加。高酸化速率条件下形成的大豆分离蛋白冷致凝胶的凝胶起始点早且最快达到模量峰值;低酸化速率条件下形成的大豆分离蛋白冷致凝胶的凝胶起始点晚且最终模量较低。不同分子量和浓度的葡聚糖添加会改变大豆分离蛋白冷致凝胶的凝胶强度。同分子量的葡聚糖与大豆分离蛋白混合体系形成的冷致蛋白多糖凝胶随着葡聚糖浓度的增加其粘弹性质呈现先上升后下降的趋势;而随着葡聚糖分子量增加混合凝胶的粘弹性质变化越显著。 相似文献
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乙醇、氯化钙和抗坏血酸对大豆分离蛋白凝胶性质的影响 总被引:3,自引:0,他引:3
研究了乙醇、氯化钙和抗坏血酸三种化学因素对大豆分离蛋白凝胶性质的影响,采用正交试验确定了改善大豆分离蛋白凝胶性质的显著性因素。结果表明,添加乙醇、氯化钙以及抗坏血酸均对大豆分离蛋白凝胶性有不同程度的影响,其中抗坏血酸添加量的影响最为显著,当添加量为蛋白粉含量的0.3%时,大豆分离蛋白的凝胶强度提高27%;乙醇和氯化钙添加量分别为5%和0.25%时,大豆分离蛋白凝胶强度达到最大,凝胶质构细腻,表观特性好。 相似文献
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Box-Behnken模型优化大豆分离蛋白共价改性 总被引:1,自引:1,他引:1
以提高产品凝胶强度为目的,利用大豆分离蛋白作为原料,通过添加葡萄糖进行共价改性处理。单因素实验初步得到优化共价改性的工艺条件。在此基础上,采用Box-Behnken模型对大豆分离蛋白共价改性工艺条件进行优化,测定并分析了改性复合物在各个条件下的凝胶强度。结果表明:适宜反应条件为,葡萄糖添加量1.0%,反应温度为60℃,反应时间为50min,此条件下凝胶强度可以达到1865.02g,较未改性大豆分离蛋白提高20%。试验证明优化工艺能有效且显著提高大豆分离蛋白的凝胶强度。 相似文献
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两种改性技术提高大豆分离蛋白凝胶性能的研究 总被引:3,自引:1,他引:3
利用大豆分离蛋白为原料,分别进行干热和共价改性处理,通过对产品凝胶强度等指标的检测,优化共价反应条件,确定提高大豆分离蛋白凝胶性能的共价修饰技术参数,可以作为高凝胶性辅料添加在肉肠制品、仿生模拟食品、鱼糜制品、膨化食品及浓缩食品中,拓宽在食品工业的应用领域和范围.提高大豆分离蛋白凝胶性的干热条件为60℃,0.5 d,产品的凝胶强度比原产品提高约15%;提高大豆分离蛋白凝胶性的共价改性条件为:魔芋精粉与大豆分离蛋白的配比为1:1 000,反应温度为60℃,相对湿度为65%(Ⅺ饱和溶液),反应时间为1 d,产品的凝胶强度比原产品提高约35%. 相似文献
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为了研究不同辅料对鱼糜凝胶强度的影响,以冷冻铜盘鱼鱼糜为原料,分别加入鲢鱼肉、大豆分离蛋白、鸡胸肉、猪皮、魔芋多糖及胡萝卜,对铜盘鱼鱼糜的凝胶强度进行测定。结果表明:不同辅料对铜盘鱼鱼糜凝胶强度的影响存在差异,在一定添加量范围内,大豆分离蛋白、鸡胸肉、猪皮和魔芋多糖可以提高铜盘鱼鱼糜的凝胶强度;鲢鱼肉和胡萝卜会降低铜盘鱼鱼糜的凝胶强度。 相似文献
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不同亚基变异类型的大豆分离蛋白凝胶质构特性的研究 总被引:5,自引:1,他引:5
以6个蛋白亚基含量变异类型大豆品种制备的分离蛋白为材料,采用SDS-PAGE测定了蛋白亚基的含量以及采用质构仪测定了凝胶的质构特性,并对结果进行了相关性分析.结果表明:不同品种制备的分离蛋白在凝胶的硬度、粘性、内聚性、胶粘性、咀嚼性、回弹性、破裂强度等特性方面存在显著差异,而在凝胶弹性上无显著差异;桂阳紫金豆制备的分离蛋白凝胶具有最高的硬度、弹性、内聚性、胶粘性、咀嚼性、回弹性和破裂强度值,而西峡小粒黄制备的分离蛋白凝胶具有最低的硬度、粘性、胶粘性、咀嚼性、回弹性和破裂强度值;大豆分离蛋白各亚基含量与凝胶各质构特性在相关程度和相关性质上也存在差异,尤以A3和B4亚基对分离蛋白质构特性影响较大;7S、11S组分含量和11S/7S比值与分离蛋白凝胶质构特性无显著相关关系. 相似文献
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大豆分离蛋白的凝胶性及其应用的研究进展 总被引:3,自引:2,他引:1
大豆分离蛋白是一种廉价的蛋白质资源,同时还具有多种功能性,凝胶性就是大豆分离蛋白重要的功能性质之一.为表明大豆分离蛋白凝胶性在食品加工中的重要作用,对大豆分离蛋白的凝胶性进行调查研究,概述了大豆分离蛋白凝胶的形成机理,并总结出影响大豆分离蛋白凝胶性能的因素.包括:加热温度、加热时间、离子强度、pH值和酶.此外,还介绍了大豆分离蛋白因其具有良好凝胶性和高蛋白含量的特点,而在食品加工行业中得到的广泛应用. 相似文献
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A comparison of drying operations on the rheological properties of whey protein thickening ingredients 总被引:3,自引:0,他引:3
Jeffrey J. Resch Christopher R. Daubert & E. Allen Foegeding 《International Journal of Food Science & Technology》2004,39(10):1023-1031
An existing procedure for the alteration of whey proteins into a cold‐set thickening agent was modified by developing a spray‐drying operation to replace the prohibitively expensive freeze‐drying step. The original and the modified derivatization procedures were used with a commercial whey protein concentrate (WPC). The freeze‐dried and spray‐dried derivatized WPC powders, along with polysaccharide thickeners, were reconstituted in water and evaluated by using a range of rheological studies. The effects of temperature, concentration, and shear on viscosity as well as the mechanical spectra were assessed to characterize the ability of the powders to function in food systems. Rheological characterization revealed the modified derivatization procedure yielded an ingredient having the same cold‐set thickening and gelling ability as the original derivatized powder. The modified whey proteins were also able to achieve, at higher usage levels, textural properties similar to several polysaccharide thickeners. Use of a spray‐drying technique created a more economical process for the production of a whey protein ingredient that was suitable for contributing viscosity and texture to a wide range of food systems. 相似文献
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本文研究了不同干燥工艺对鱼油和两种微胶囊挥发性成分以及贮藏稳定性的影响。以鱼油作为芯材,魔芋葡甘聚糖和大豆分离蛋白作为壁材,制备成纳米乳液后通过喷雾干燥和真空冷冻干燥工艺制备微胶囊。试验发现,鱼油、喷雾干燥微胶囊和冷冻干燥微胶囊共鉴定出80种挥发性风味物质,其中鱼油42种,喷雾干燥微胶囊41种,冷冻干燥微胶囊20种,共有成分包括十四烷酸乙酯、9-十六碳烯酸乙酯、1-甲基-4-异丙基苯和1-甲基-4-异丙基苯。加速贮藏实验中两种鱼油微胶囊的过氧化值(POV)增长速率均较鱼油低,当贮藏时间达到30 d时,鱼油、喷雾干燥微胶囊和真空冷冻干燥微胶囊POV值分别为15.65 mmol/kg、8.89 mmol/kg和8.14 mmol/kg,喷雾干燥所得鱼油微胶囊包埋率下降速率较冷冻干燥鱼油微胶囊快,包埋率分别为34.29%和40.90%。综合分析,两种鱼油微胶囊制备方法均能够延缓鱼油氧化和掩蔽不良风味,但冷冻干燥制备鱼油微胶囊更佳,对制备鱼油微胶囊具一定的参考意义。 相似文献
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本实验以西番莲果皮中湿法改性膳食纤维为原料,探讨了热风干燥、微波干燥、真空冷冻干燥、喷雾干燥和冷冻喷雾干燥五种干燥方式对其色泽形貌、粉体性质及理化性质的影响。结果表明,湿法改性后,纤维组织破坏严重,再经不同干燥方式处理,膳食纤维的形貌和色泽都产生很大变化;真空冷冻干燥和冷冻喷雾干燥处理的膳食纤维表现出极佳的持水力、持油力及吸湿性,结果分别为:持水力24.1、16.4 g/g;持油力11.8、8.3 g/g;吸湿性19.3%、19.8%;真空冷冻干燥和冷冻喷雾干燥振实密度较小,其分散性、溶解性和吸附性能较佳;喷雾干燥处理的膳食纤维休止角为38.5°,表现出最佳的流动性;另外各处理间的膨胀力和阳离子交换能力差异不明显。综上,真空冷冻干燥和冷冻喷雾干燥处理对西番莲果皮中湿法改性膳食纤维品质改善最为显明显。 相似文献
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Gelling properties of duck albumen powder as affected by desugarization and drying conditions
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The effects of desugarization using glucose oxidase/catalase and spray‐drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray‐drying inlet temperatures (140–180C) were increased (p < .05). ΔE*, a*‐, and b*‐ values of gel increased but L* and whiteness decreased when higher spray‐drying temperatures were used (p < .05). However, whiteness and lightness of albumen gel were drastically increased after desugarization (p < .05). Texture profile analysis showed that hardness, springiness, gumminess, and chewiness of gel decreased with increasing spray‐drying temperatures. Moreover, gel of freeze‐dried desugarized albumen powder had higher hardness, springiness, gumminess, and chewiness than that of spray‐dried nondesugarized counterpart (p < .05). Albumen gel prepared from desugarized albumen powder showed the compact network with more connectivity and smaller voids than that from nondesugarized one as visualized by scanning electron microscopy, regardless of drying conditions. Prior desugarization could lower browning and increased gelling properties of duck albumen powder. Higher spray drying inlet temperature generally exhibited the adverse effect on properties of resulting albumen powder. Both desugarization and drying conditions had the profound influence on characteristics and textural property of duck egg albumen. 相似文献
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Wattinee Katekhong Sanguansri Charoenrein 《International Journal of Food Properties》2017,20(9):2157-2168
Dried egg white is extensively used as a food ingredient due to its unique functional properties and extensive shelf life. This study investigated the effect of drying methods and storage conditions on the color and gelling properties of dried egg white. Egg white was dried with two drying methods; freeze drying and hot-air drying, then stored at 25 and 40°C for 4 months. The result showed that the color of hot-air-dried egg white, especially after storage at 40°C, was darker yellow than for freeze-dried egg whites. The gelling properties of both samples were altered during storage, however, substantial changes in the gelling properties were found in the gel made from stored hot-air-dried egg white. A decrease in the enthalpy of protein denaturation that indicated a partially unfolded protein conformation, an increase in exposed sulfhydryl and a decrease in the total sulfhydryl contents were found, especially in stored samples of hot-air-dried egg whites. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of proteins in the stored samples showed protein aggregation, and this was related to the increased glass transition temperature. This study revealed that drying egg white using hot-air drying and storage especially at high temperature induced changes in their color and protein conformation. These have contributed to protein aggregation which affected dried egg white’s gel properties. 相似文献
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静电喷雾干燥微囊化乳双歧杆菌BL03 总被引:1,自引:0,他引:1
静电喷雾干燥是新型微囊化益生菌的方法。该文研究了静电喷雾干燥乳双歧杆菌BL03保护剂和微囊化工艺,通过单因素和正交试验,优化得到保护剂组成为海藻糖14%,亚麻酸10%,CaHPO 46%,β-环糊精11%(均为质量分数),最佳静电喷雾微囊化工艺进风温度80℃,物料泵流量30 r/min,静电压25 kV,存活率高达89.26%。乳双歧杆菌BL03菌粉扫描电镜图片显示,静电喷雾干燥微囊化包埋效果最好,包埋率高达93.3%。比较静电喷雾干燥、常规干燥和乳化冷冻干燥3种微囊化方法,静电喷雾干燥模拟胃液作用2 h,存活率超过80%;模拟肠液作用4 h,存活率达到75%;25℃下储存12个月,活菌数存活率超过70%,均明显优于常规干燥和乳化冷冻干燥,说明静电喷雾干燥微囊化方法适合包埋乳双歧杆菌。 相似文献
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The main aim of the present work was to obtain microencapsulated whey protein concentrate hydrolysate (WPCH) in order to reduce its bitter taste and resistance to hygroscopicity without impairing its immunoregulatory activity by spray drying or freeze drying with whey protein concentrate (WPC) and sodium alginate (SA) as carriers. To attenuate its bitter taste, the WPCH were encapsulated with WPC or the mixture of WPC and sodium alginate (WPC/SA). The splenocyte proliferation activity, hygroscopicity, bitter taste and morphology of non-encapsulated WPCH and encapsulated WPCH were evaluated. Results revealed that WPCH could significantly enhance splenocyte proliferation activity compared with WPC itself. Both spray drying and freeze drying with or without carrier material addition did not exert negative effect on the immunomodulatory activity of WPCH. The bitterness, determined by taste dilution analysis method, of both WPC-encapsulated WPCH and WPC/SA-encapsulated WPCH was significantly lower than that of the original non-encapsulated WPCH. Morphological analysis showed that freeze drying process could not encapsule WPCH as spray drying did. All of these indicated that spray drying with WPC or the mixture of WPC and SA (WPC/SA) as carriers was beneficial for reducing the bitter taste and hygroscopicity without impairing the immunoregulatory activity of whey protein hydrolysate. 相似文献
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Laboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared favorably with their soy counterparts. Generally, the sodium proteinates exhibited more functionality than isoelectric isolates. Drum drying decreased the nitrogen solubility index and increased water absorption. Freeze- and spray-drying resulted in isolates with the highest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties. 相似文献
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Shaojun Tian William S. A. Kyle &Darryl M. Small 《International Journal of Food Science & Technology》1999,34(1):33-39
Summary The protein and starch fractions of field pea ( Pisum sativum L.) are potentially a source of novel ingredients for food processing. As part of research to elucidate the functional properties of field pea proteins, the pilot scale extraction of proteins has been undertaken. Two different approaches have been used and the recoveries of protein compared. The first involved extraction with a salt solution followed by decanting and clarification to remove solids. The solution was then further concentrated and salt removed by ultrafiltration and diafiltration. The second procedure was based upon alkaline extraction followed by decanting and recovery by isoelectric precipitation and neutralisation. Both spray drying and freeze drying methods were employed. The protein isolates have been compared and characterised with respect to solubility, chemical composition and to electrophoretic patterns. Overall, the proteins extracted with salt exhibited better physical properties than proteins extracted with alkali, in terms of colour and particle size. The solubilities showed little variation and the electrophoretic patterns were similar. Freeze drying resulted in isolates with darker colour compared with spray drying. 相似文献