食品与发酵工业2017，Vol.43Issue(6)：104-108,5.DOI:10.13995/j.cnki.11-1802/ts.201706017
竹笋不溶性膳食纤维对大豆蛋白凝胶性质的影响
Effect of bamboo shoots insoluble dietary fiber on the gel properties of soy protein
摘要
Abstract
Different proportions soy protein was mixed with of bamboo shoots insoluble dietary fiber (BSIDG) to investigate the influence of dietary fiber on the properties of rheological,quality and structure of soy protein gel.The results showed that BSIDF delayed soy protein gel network time,and decreased the structure forming of gel network,and lowered the strength of gel.With the increase of the amount of BSIDF in SPI-BSIDF,the hardness,cohesiveness,chewiness and adhesion decreased.The viscous force enhanced and then weakened.There was the strongest viscous force of mixed gel system when BSIDF amount was 0.5％.At the same time,through scanning electron microscopy (SEM) observation,it was found that the fold of protein gel system structure,soybean protein aggregation and gel pores all significantly increased by adding BSIDF.关键词
竹笋不溶性膳食纤维/大豆蛋白凝胶/流变特性/质构特性/微观结构Key words
bamboo shoots insoluble dietary fiber/soy protein gel/rheological property/texture property/microstructure引用本文复制引用
代曜伊,毕家钰,田巧玲,郑炯..竹笋不溶性膳食纤维对大豆蛋白凝胶性质的影响[J].食品与发酵工业,2017,43(6):104-108,5.基金项目
重庆市社会事业与民生保障科技创新专项一般项目(cstc2015shmszx80007) （cstc2015shmszx80007）
中央高校基本科研业务费(XD-JK2016B035、SWU115051) （XD-JK2016B035、SWU115051）
中央高校基本科研业务费学生“双创”项目(XDJK2016E114) （XDJK2016E114）
