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SPI/甘油水溶液流变性的研究 被引量：3

The Influence of Glycerin on Static Rheological Properties of SPI Solution
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摘要 采用流变仪初步研究了甘油对大豆分离蛋白(SPI)静态流变性能的影响及其溶液性质,讨论了添加甘油后,SPI水溶液剪切粘度随浓度和温度的变化,并与没添加甘油的SPI水溶液对比。结果表明:SPI/甘油水溶液体系呈现剪切变稀性,甘油不仅降低了体系的粘度和减弱其剪切变稀性,同时还提高了体系的抗热性能。 The influence of glycerin on static rheological properties and the rehological behaviors of SPI solutions were investigated. The change of shear viscosity of SPI with concentration and temperature after adding glycerin was discussed, specially comparing with SPI control solution. The results have indicated that SPI/glycerin solutions presented a typical behavior of pseudoplastic fluid, and glycerin not only reduced the viscosity and weakened pseudoplastic behavior of SPI but also improve its thermal stability.
作者 孔洁静 叶晓文 叶君 熊犍
机构地区 华南理工大学轻工与食品学院
出处 《现代食品科技》 EI CAS 北大核心 2012年第1期30-32,46,共4页 Modern Food Science and Technology
基金 973科技计划项目(2010CB732201) 国家自然科学基金(51043011) 广东省创新项目
关键词 大豆分离蛋白 静态流变性能 粘度 SPI static rheological property viscosity
分类号 TS201.2 [轻工技术与工程—食品科学]
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  • 2OSPINA E J C, ROJANO B, OCHOA O, et al. Development of fiankfiater- type sausages with healthy lipid formulation and their nutritional, sensory and stability properties[J]. European Journal of Lipid Science and Technology, 2015, 117: 122-131. DOI:10.1002/ejlt.201400157.
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  • 9TURNER T D, AALHUS J L, MAPIYE C, et al. Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fat[J]. Meat Science, 2015, 99: 123-131. DOI:10.1016/j.meatsci.2014.08.006.
  • 10MORONEY N C, O'GRADY M N, ROBERSON R C, et al. Influence of leyel and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork[J]. Meat Science, 2015, 99: 132-141. DOI: 10.1016/j .meatsci.2014.08.016.

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现代食品科技
2012年 第1期

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