食品与机械2017，Vol.33Issue(5)：35-39,5.DOI:10.13652/j.issn.1003-5788.2017.05.007
黄原胶对大豆蛋白营养棒体系质地及微观结构的影响
Mechanism of texture influenced by xanthan gum on soy protein bar model system
摘要
Abstract
Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage.Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver.This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system.The changes in texture, microstructure and T2 relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) respectively.Comparing to the samples without xanthan gum, samples with xanthan gum had apparently lower hardness.Moreover, the microstructure was significantly changed by adding xanthan gum, and a higher ratio of small molecules such as water and polyols remained relatively high mobility.关键词
黄原胶/营养棒/大豆蛋白/质地/微观结构Key words
Xanthan gum/Nutrition bar/Soy protein/Texture/Microstructure引用本文复制引用
巫雨婷,周鹏,李娟,刘昌树,王赛..黄原胶对大豆蛋白营养棒体系质地及微观结构的影响[J].食品与机械,2017,33(5):35-39,5.基金项目
国家自然科学基金(编号:31471697) （编号:31471697）
教育部科学技术研究项目(编号:113032A) （编号:113032A）
