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羧甲基纤维素化学结构对乳蛋白稳定性影响 被引量:2
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作者 郝红英 邵自强 冷小京 《功能材料》 EI CAS CSCD 北大核心 2014年第20期20015-20019,共5页
采用异丙醇/乙醇高浴比混合介质体系和单一乙醇介质低浴比体系,分别制备了两种乳蛋白稳定剂羧甲基纤维素CMCm和CMCe。通过乳液体系耐酸、耐盐、稳定性等测试分析,系统研究了两种稳定剂对乳液蛋白的稳定性影响。结果表明,异丙醇/乙醇高... 采用异丙醇/乙醇高浴比混合介质体系和单一乙醇介质低浴比体系,分别制备了两种乳蛋白稳定剂羧甲基纤维素CMCm和CMCe。通过乳液体系耐酸、耐盐、稳定性等测试分析,系统研究了两种稳定剂对乳液蛋白的稳定性影响。结果表明,异丙醇/乙醇高浴比混合介质体系得到的CMCm的耐酸、耐盐性好,沉淀率低,乳液稳定期长。通过SEM对乳液形态观察分析表明,添加CMCm的乳液蛋白间形成较均匀连续网络形貌,而添加CMCe的乳液体系则有明显的网路缺陷,蛋白有团聚趋势。为了深入了解两种稳定剂结构对乳液性能的影响,采用核磁共振测试对比研究了CMCm和CMCe大分子链上—CH2COO-基团的分布。研究发现,异丙醇/乙醇高浴比混合体系制备的CMCm,其葡萄糖残基上C-6位羟基的羧甲基化程度较高,而单一乙醇介质低浴比体系得到的CMCe则是C-2位上羟基的羧甲基化程度高。 展开更多
关键词 羧甲基纤维素 溶剂体系 乳蛋白稳定性 化学结构
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Utilization of Yellowfin Tuna and Red Snapper Roe Protein Concentrate as Emulsifier in Mayonnaise
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作者 Safira Yessica Wiharja Joko Santoso Lisa Amanda Yakhin 《Journal of Food Science and Engineering》 2013年第12期678-687,共10页
Roes of yellowfin tuna (Thunnus albacares) and red snapper (Lutjanus champecanus) are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate (RPC) is expected... Roes of yellowfin tuna (Thunnus albacares) and red snapper (Lutjanus champecanus) are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate (RPC) is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content (79.90% and 80.72%), showed high emulsion activity (97.46% and 99.62%) and emulsion stability (97.10% and 99.48%), and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity (5,920 cPs and 5,845 cPs), high emulsion stability (90.5% and 91.73%) and small fat globule size (±2.5 lam and ± 2.25 lam), respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test. 展开更多
关键词 EMULSIFIER MAYONNAISE red snapper yellowfin tuna RPC.
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Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials 被引量:3
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作者 Zhan-mei JIANG Li-na BAI +2 位作者 Nan YANG Zhi-biao FENG Bo TIAN 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2017年第10期867-877,共11页
The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions o... The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions of temperature, pH, air, incandescent light, and ultraviolet(UV) light.Scanning electron microscopy showed that microcapsules prepared by WPI-galactose MRPs displayed a smooth and less concave-convex surface and that the particle size(D_(50)) of the microcapsules made with WPI-galactose MRPs was smaller than those made with WPI-galactose mixture.The storage stability of β-carotene microencapsulated in WPI-galactose MRPs was remarkably better than that of β-carotene microencapsulated in the WPI-galactose mixture and that of β-carotene crystal, in respect of temperature, pH, air, incandescent light, and UV light measurements.When the storage temperature was increased from 5 to 105 ℃, the retention rate of β-carotene microcapsules significantly decreased(P〈0.05).When p H values were increased from 1 to 12, the β-carotene retention rate of the microcapsules significantly increased and afterward decreased.Compared with the retention rate of β-carotene microencapsulated in a WPI-galactose mixture, the retention rate of β-carotene microencapsulated in WPI-galactose MRPs was at a maximum between pH 8 and 9.Under the actions of air, incandescent light, and UV light, the retention rates of β-carotene microcapsules in WPI-galactose MRPs and WPI-galactose mixture, as well as in β-carotene crystal, decreased significantly as the storage time increased(P〈0.05).Therefore, the use of WPI-galactose MRPs as coating materials can aid in improving the storage stability of β-carotene microcapsules. 展开更多
关键词 Maillard reaction products (MRPs) Whey protein isolate (WPI) β--Carotene Microcapsule STABILITY
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