中国食品学报2017，Vol.17Issue(11)：36-43,8.DOI:10.16429/j.1009-7848.2017.11.005
酸诱导大豆蛋白凝胶动态变化与流变特性
Dynamic Behavior of Acid-induced Soybean Protein Gels and Their Rheological Properties
曹连鹏 1傅玉颖 1李欣 1盖武军1
作者信息
- 1. 浙江工商大学食品与生物工程学院 杭州310018
- 折叠
摘要
Abstract
The rheological properties of acid-induced soybean protein gels were tested by the small deformation oscillatory rheology.The effects of GDL concentration,soybean protein concentration and temperature on SPI cold-set gels' storage modulus and loss modulus were researched.At the same time we use luminance fluctuation to characterize the gel process.Results indicate that while increasing the GDL concentration,the pH value of 8％ soluble aggregates decreased rapidly,the storage modulus (G') and loss modulus (G") increased sharply,the strength of the gel increased gradually at room temperature (25 ℃).The damping factor tan delta was about 0.2,forming a weak gel system.Protein concentration (1％～7％) and cooling processes (95～25 ℃) significantly affect the gel strength.The higher the concentration of the protein,the formation of the gels' G'values were greater,indicating higher strength.Forming in the cooling process of the hydrogen bonds and Van der Waals' forces further enhance the gel strength.The turbidity increased during gel process.We use the colorimeter to measure luminance value changing exactly.From the angle of optical analysis,we studied the dynamic behavior of acid-induced gel.关键词
大豆分离蛋白/酸诱导凝胶/流变性质/色差/溶胶-凝胶转变Key words
soybean protein isolate/acid-induced gel/rheological properties/chromatic aberration/sol-gel transition引用本文复制引用
曹连鹏,傅玉颖,李欣,盖武军..酸诱导大豆蛋白凝胶动态变化与流变特性[J].中国食品学报,2017,17(11):36-43,8.
