摘要
研究了以大豆蛋白为原料制备的水凝胶、CaCl2凝胶和乙醇凝胶的流变学性质与吸水性,探讨了溶剂乙醇和无机盐CaCl2对大豆蛋白凝胶性及吸水性的影响。结果显示, 在动态应变扫描下,储能模量(G')的比较为:G'乙醇凝胶> G'C2Cl2凝胶>G'水凝胶,而产生损耗的应变值(S)为:S乙醇凝胶< SCaCl2凝胶<S 水凝胶。表明乙醇、CaCl2增强大豆蛋白的凝胶性, 但乙醇、CaCl2所提供的作用在应变力下具可逆性;三种凝胶的吸水性随时间变化关系的结果表明,溶剂乙醇、无机盐CaCl2可以增强大豆蛋白凝胶的吸水能力。
Rheological property and water -absorbing capacity (WAC) of water-gel, CaCI2-gel and ethanol -gel prepared from soy protein were described; the effects of ethanol, CaCI2 on the gelation and WAC of soy protein were discussed. The results showed that the storage modulus G 'ethanol-gel >G 'CaCl2 -gel >G 'water -gel at dynamic strain scanning condition, and the strain value (S) at which visco modulus (G') began to rise was: Sethanol-gel<SCaCl2 -gel<Swater-gel, which showed that ethanol strengthened the gelation of soy protein, but the strengthening defect was reversible at strain force; the variation of WAC with time in the above three kinds of gel showed that ethanol and CaCI2 strengthen WAC of soy protein gel.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期95-97,共3页
Science and Technology of Food Industry
