摘要
研究了魔芋胶对大豆蛋白乳状液稳定性的影响,0.03%魔芋胶能够有效地抑制大豆蛋白乳状液的乳析率,0.09%魔芋胶具有较好的离心沉淀抑制作用。添加魔芋胶的大豆蛋白乳状液顶部粒径d3,2与乳析率的呈一定的正相关性,底部粒径d3,2与离心沉淀率呈较好正相关性。
Effects of konjac gum on stability of soy protein isolate emulsion were studied. Emulsions with 0.03% konjac gum was stable against creaming, and emulsions with 0.09% konjac gum exhibited the best centrifugal sedimentation stability. While d3.2 in the top of emulsions had some positive correlation with creaming rote. Centrifugal sedimentation rate showed positive correlation with d3.2 in the bottom of emulsions in addition of konjac gum.
出处
《现代食品科技》
EI
CAS
2009年第12期1412-1415,共4页
Modern Food Science and Technology
关键词
乳状液
魔芋胶
大豆蛋白
乳析
沉淀
粒径
emulsions
konjac gum
soy protein
creaming
sedimentation
diameter
