Rheological properties of low-concentration Konjac gum and impacts of concentration,shearing rate,pH value and stirring time on its viscosity were studied.The results show that the viscosity of low-concentration Konja...Rheological properties of low-concentration Konjac gum and impacts of concentration,shearing rate,pH value and stirring time on its viscosity were studied.The results show that the viscosity of low-concentration Konjac gum increases with the increase of its concentration.The solution presents pseudo-plasticity fluid,which shows the characters of shear thinning as follows:first,its viscosity decreases gradually as the temperature increases,and then increases with the increase of temperature.The viscosity decreases sharply at both acid and alkaline conditions,indicating that it is influenced apparently by pH value.And the viscosity of low-concentration Konjac gum is also impacted by the stirring time.展开更多
目的制备一种具有良好抗水化和低黏适口特性的新型大豆分离蛋白–魔芋胶复合物。方法以大豆分离蛋白(Soy Protein Isolate,SPI)和可溶性膳食纤维魔芋胶(Konjac Gum,KGM)为主要原料,通过SPI热诱导聚集和KGM酸碱改性处理,经谷氨酰胺转氨...目的制备一种具有良好抗水化和低黏适口特性的新型大豆分离蛋白–魔芋胶复合物。方法以大豆分离蛋白(Soy Protein Isolate,SPI)和可溶性膳食纤维魔芋胶(Konjac Gum,KGM)为主要原料,通过SPI热诱导聚集和KGM酸碱改性处理,经谷氨酰胺转氨酶交联并耦合糖基化反应,制得具有抗水化特性的SPI–KGM复合物。结果与对照组(未经处理的SPI和KGM混合物)的表观黏度相比,天然KGM反应复合物、酸改性KGM反应复合物和碱改性KGM反应复合物常温冲调后,体系黏度分别下降了53.25%、82.68%和77.94%;100℃高温冲调后,体系黏度分别下降了59.55%、88.35%和87.22%。结论经热修饰后的SPI与酸碱改性后的KGM反应形成复合物,与天然未经处理的复合物相比,复合物体系黏度显著下降,有效提高了冲调后的低黏吞食适口性,并具有胃消化系统良好的吸水溶胀与稳定黏度,可为开发高蛋白高膳食纤维食品提供一定的理论依据。展开更多
基金Project(08RM05) supported by Institute of Rheological Mechanics and Material Engineering of Central South University of Forestry Technology
文摘Rheological properties of low-concentration Konjac gum and impacts of concentration,shearing rate,pH value and stirring time on its viscosity were studied.The results show that the viscosity of low-concentration Konjac gum increases with the increase of its concentration.The solution presents pseudo-plasticity fluid,which shows the characters of shear thinning as follows:first,its viscosity decreases gradually as the temperature increases,and then increases with the increase of temperature.The viscosity decreases sharply at both acid and alkaline conditions,indicating that it is influenced apparently by pH value.And the viscosity of low-concentration Konjac gum is also impacted by the stirring time.
文摘目的制备一种具有良好抗水化和低黏适口特性的新型大豆分离蛋白–魔芋胶复合物。方法以大豆分离蛋白(Soy Protein Isolate,SPI)和可溶性膳食纤维魔芋胶(Konjac Gum,KGM)为主要原料,通过SPI热诱导聚集和KGM酸碱改性处理,经谷氨酰胺转氨酶交联并耦合糖基化反应,制得具有抗水化特性的SPI–KGM复合物。结果与对照组(未经处理的SPI和KGM混合物)的表观黏度相比,天然KGM反应复合物、酸改性KGM反应复合物和碱改性KGM反应复合物常温冲调后,体系黏度分别下降了53.25%、82.68%和77.94%;100℃高温冲调后,体系黏度分别下降了59.55%、88.35%和87.22%。结论经热修饰后的SPI与酸碱改性后的KGM反应形成复合物,与天然未经处理的复合物相比,复合物体系黏度显著下降,有效提高了冲调后的低黏吞食适口性,并具有胃消化系统良好的吸水溶胀与稳定黏度,可为开发高蛋白高膳食纤维食品提供一定的理论依据。
