天津科技大学学报2024，Vol.39Issue(4)：54-62,9.DOI:10.13364/j.issn.1672-6510.20230137
芝麻蛋白-茶多酚食品胶复合凝胶的应用特性研究
Application Characteristics of Sesame Protein-Tea Polyphenols Food Gum Composite Gel
摘要
Abstract
In our present study,sesame protein isolate was prepared by alkali-solution and acid-precipitation method using sesame cake as raw material,and 0.1%tea polyphenols was added to prepare a composite gel product with certain functional properties and gel properties.Its physical and chemical properties were studied.The effects of different concentra-tions(0.1%,0.3%and 0.5%)of xanthan gum,guar gum,konjac gum and carrageenan on the gel properties of sesame protein-tea polyphenols-food gum composite gel were studied by investigating the texture,water holding capacity,low field nuclear magnetic resonance,rheological properties and microstructure of the composite gel.The results showed that the add-ition of four kinds of food gums could improve the hardness,elasticity,cohesion and adhesiveness of the composite gel,and improve the water holding capacity.The rheological results of the composite gel showed good gel stability.The microstruc-ture of the composite gel showed that the composite gel network was more compact and the pores were smaller.The addition of tea polyphenols and food gum improved the properties of the composite gel,which has provided a theoretical basis for the application of sesame protein gel as a new type of plant protein gel in the food industry.关键词
芝麻蛋白/茶多酚/食品胶/凝胶特性/稳定性Key words
sesame protein/tea polyphenols/food gum/gel properties/stability分类
轻工纺织引用本文复制引用
王丽霞,伍京京,赵赛岩,张秀清,范梦晨,李格..芝麻蛋白-茶多酚食品胶复合凝胶的应用特性研究[J].天津科技大学学报,2024,39(4):54-62,9.基金项目
企业横向项目(2020120021000595) （2020120021000595）
