食品科学2012，Vol.33Issue(7)：83-87,5.
热稳定冰结构蛋白对小麦淀粉凝胶冻融稳定性的影响
Influence of Thermalstable Ice-Structuring Proteins Extracted from Oat Flour and Chinese Privet Leaves on Freeze-Thaw Stability of Wheat Starch Gels
摘要
Abstract
The effect of thermostable ice-structuring proteins extracted from oat flour and Chinese Privet （Ligustrum vulgare） leaves separately added at 0.5% on the freeze-thaw stability of wheat starch gels was investigated. The syneresis, freezable water content, microstructure and texture of starch gels after going through different freeze-thaw cycles were analyzed using centrifugation, differential scanning calorimetry, scanning electron microscopy and texture analyzer, respectively. The results showed that as freeze-thaw process happened repeatedly, the syneresis and freezable water content of starch gels increased obviously, the microstructure was damaged seriously, ice cell cavities became larger and uneven, the hardness increased markedly, and the springness decreased significantly. The introduction of TSISP extracted from oat flour and Chinese Privet （Ligustrum vulgare） leaves into wheat starch gels improved the freeze-thaw stability, which was indicated by a significant decrease in syneresis, freezable water content, the size of ice cell cavities and springiness and an increase in hardness.关键词
小麦淀粉凝胶/冻融稳定性/热稳定冰结构蛋白/可冻结水/超微结构/质构Key words
wheat starch gels/freeze-thawing cycles/thermalstable ice-structuring protein/freezable water/microstructure/texture分类
轻工纺织引用本文复制引用
贾春利,黄卫宁,邹奇波,甘小红,Patricia RAYAS-DUARTE..热稳定冰结构蛋白对小麦淀粉凝胶冻融稳定性的影响[J].食品科学,2012,33(7):83-87,5.基金项目
国家自然科学基金项目 （）
广东省教育部产学研结合项目（20108090400292 （）
20118090400592） （）
美国农业部国际合作项目 （）
农业科技成果转化资金项目（2009GB23600520 （）
2011GB2C100017） （）
