现代食品科技2013，Vol.29Issue(2)：242-246,5.
大豆7S和11S凝胶样乳液流变特性及微观结构的研究
Rheological Properties and Microstructure of Cold, Gel-like Emulsions Prepared with β-conglycinin and Glycinin Soy Proteins
摘要
Abstract
The cold, gel-like emulsions were prepared with β-conglycinin soy protein (7S), glycinin soy protein (11S) and the mixture (m/m=1:1) which were preheated at 75 ℃,85 ℃ and 95 ℃. The rheological properties and microstructures of gel-like emulsions were studied. It was found that at the same preheating temperature, 11S gel-like emulsions had the highest viscosity and elasticity, followed by 7S emulsions, and the mixture emulsions had the smallest viscosity and elasticity. The maximum apparent viscosity of 11S gel-like emulsions was 339Pa s, while the maximum apparent viscosity of 7S and mixture emulsions were just 1.73 Pa-s and 0.36 Pa·s. The effects of preheating temperature on different emulsions were distinct CLSM indicated that the emulsions made from 7S, 11S and mixture exhibited remarkable microstructure differences.关键词
凝胶样乳液/预加热温度/流变特性/微观结构Key words
gel-like emulsion/ preheating temperature/ rheological properties/ microstructure引用本文复制引用
罗立君,唐传核..大豆7S和11S凝胶样乳液流变特性及微观结构的研究[J].现代食品科技,2013,29(2):242-246,5.基金项目
国家自然科学基金项目(30972049) （30972049）
