大豆蛋白乳状液酸凝胶的制备及表征

Preparation and characterization of acid-induced soy protein emulsion gel

主要以高稳定性的大豆蛋白乳状液为原料,通过葡萄糖酸内酯(GDL)诱导形成凝胶。实验主要研究了乳状液油体积分数的变化对油滴粒径的影响以及油体积分数的变化对大豆蛋白乳状液酸凝胶的流变性质、质构和乳清分离的影响。结果表明:在此实验的油体积分数研究范围内,随着油体积分数的增大,大豆蛋白乳状液的油滴粒径增大。大豆蛋白乳状液的油体积分数越大,形成凝胶的时间越短,但是凝胶pH越高,酸凝胶(pH4.6)的强度越大。此外,油体积分数增大,大豆蛋白乳状液酸凝胶的硬度增大,乳清分离减小。

The acid-induced soy protein-stabilized emulsion gel was investigated in this paper.The oil volume fraction significantly affected the average droplet size as well as the rheology,texture and whey separation of emulsion gels.The results showed that increasing the oil volume fraction（φ）increased the average droplet size within the experimental range of oil volume fraction.The increasing of the oil volume fraction decreased the gelation time,but increased the gelation pH.The gel strength at pH4.6 after GDL addition of 24h increased with the oil volume fraction.Increasing of hardness and decreasing of whey separation of acid-induced emulsion gels with the increasing of oil volume fraction were observed.