摘要
为了对比市售商业大豆分离蛋白的流变学特性差异,收集了5个厂家的不同批次的18种大豆分离蛋白,研究剪切频率、温度和剪切速率对流变学特性的影响并进行分析比较。通过幂律函数的稠度系数K值和n值反映大豆分离蛋白溶液的流动性能。结果表明:各大豆分离蛋白溶液的G’和G’’随频率的增大而增大,且均为剪切变稀的假塑性流体。温度对大豆分离蛋白溶液的流变学特性影响显著。A、B、C 3个厂家生产的产品较稳定,A厂家大豆分离蛋白溶液表现出更强的剪切稀化特性、黏弹特性和更强的凝胶网络结构。综上,5个厂家的大豆分离蛋白流变学特性差异显著。
The different batches of 18 kinds of soybean protein isolated from five manufacturers to study the effects of shear frequency,temperature and shear rate on the rheological properties and to analyze and compare the rheological properties.The flow properties of soybean protein isolate solution were determined by the K and n consistency coefficients of the power law function.The results show that the G’ and G’’ of each soy protein isolate solution increase with the increase of frequency and are all shear thinning pseudoplastic fluids.The rheological properties of soybean protein isolate solution were significantly affected by temperature.The products produced by A,B and C were relatively stable,and the soybean protein isolate solution from A showed stronger shear thinning characteristics,viscoelastic characteristics and stronger gel network structure.In conclusion,the rheological properties of soybean protein isolate from 5 manufacturers were significantly different.
作者
安红周
梁会会
费小吉
李盘欣
黄泽华
AN Hongzhou;LIANG Huihui;FEI Xiaoji;LI Panxin;HUANG Zehua(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Henan Nanjiecun Group Ltd.,Linying 462600,China)
出处
《食品科技》
CAS
北大核心
2021年第4期142-148,共7页
Food Science and Technology
基金
国家重点研发计划项目(2016YFD040023-1)
企业合作项目(202001001)。
关键词
大豆分离蛋白
流变学特性
幂律模型
差异性
soy protein isolate
rheological properties
power law model
the differences
