郑州轻工业学院学报（自然科学版）2011，Vol.26Issue(1)：30-33,4.
燕麦β-葡聚糖/大豆分离蛋白混合体系凝胶性研究
Gelling properties about the mixed system of oat β-glucan/isolated soy protein
摘要
Abstract
Formation conditions and texture about the mixed system of oatβ-glucan/isolated soy protein (OG/SPI) were investigated.The results showed that the OG/SPI mixture formed thermoreversible gels on storage for a period of time in 4 ℃ and 25 ℃, but cold storage conditions was better to the forming of gels.Compared with the single gel OG, OG/SPI mixed gel system reduced development time, and a lower concentration could form gels.When the mass fraction was higher and the mixture ratio was 8∶ 2, the gelling properties of OG/SPI mixed gel was better.In addition, increasing pH value and adding fitting cane Ca2+could improve the OG/SPI mixed gel texture properties.关键词
燕麦β-葡聚糖/大豆分离蛋白/凝胶特性分类
轻工纺织引用本文复制引用
董吉林,田广瑞,李建光,高安华,申瑞玲..燕麦β-葡聚糖/大豆分离蛋白混合体系凝胶性研究[J].郑州轻工业学院学报（自然科学版）,2011,26(1):30-33,4.基金项目
农业部燕麦产业技术体系建设专项经费资助(nyxytx-14) （nyxytx-14）
