期刊文献+

壳聚糖对大豆分离蛋白凝胶特性的影响 被引量:1

Influences of chitosan to the characteristics of the soybean protein isolated gel
原文传递
导出
摘要 用质构仪测定凝胶特性的方法研究不同条件下壳聚糖和交联水溶性壳聚糖对大豆分离蛋白凝胶特性的影响。结果表明:在pH为4.0的条件下,添加壳聚糖能使凝胶的硬度由10.647 N降至4.297 N,胶着性由3.009 N降至1.802 N。在pH为7.0的条件下,交联水溶性壳聚糖的加入使凝胶硬度由4.200 N增至8.039 N。随着交联水溶性壳聚糖添加量的增大,凝胶的黏聚性由0.265降低至0.120。而且交联水溶性壳聚糖对黏性的增强作用强于无交联的壳聚糖。 These experiments concerned the influences of chitosan and crosslinking water-soluble chitosans to the characteristics of soybean protein isolated(SPI) measured by the TPA. The results showed that chitosan under pH 4.0 can reduce its hardness from 10.647 N to 4.297 N and its conglutination from 3.009 N to 1.802 N. But the crosslinking water-soluble chitosans can double its hardness from 4.200 N to 8.039 N, in pH 7.0, and the cohesiveness of gel was in turn down from 0.265 to 0.120. In addition, the crosslinking water-soluble chitosans have obvious increased viscosity of the soybean protein isolated gel.
作者 饶剑 王辰
出处 《食品科技》 CAS 北大核心 2014年第8期255-258,共4页 Food Science and Technology
关键词 壳聚糖 交联水溶性壳聚糖 大豆分离蛋白 凝胶特性 chitosan crosslinking water-soluble chitosans soybean protein isolated gel characteristics
  • 相关文献

参考文献7

二级参考文献72

共引文献451

同被引文献10

引证文献1

二级引证文献13

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部