包装与食品机械2025，Vol.43Issue(3)：1-11,11.DOI:10.3969/j.issn.1005-1295.2025.03.001
CaCl2,CaSO4 W/O乳液缓释诱导大豆全粉乳液凝胶特性的影响
Effect of sustained-release induction by CaCl2 and CaSO4 W/O emulsions on gel properties of whole soybean flour emulsion
摘要
Abstract
In order to explain the effect of ion retardation on the gel network structure and water migration behavior of soybean whole powder emulsions,CaCl₂ and CaSO₄ W/O emulsions were prepared,and the gel properties,rheological properties,and microstructures of the soybean whole powder emulsions were characterized by combining texture analysis and low-field nuclear magnetic resonance.The results showed that,compared with the unembedded coagulant,1 mol/L CaCl₂ W/O emulsion induced a stronger gel strength of 91.43 mN;a higher energy storage modulus of 2 431.65 Pa;a higher strain yield stress of 281.68 Pa;a longer relaxation time of 114.98 ms;and a denser gel network structure,with smaller pores and a more homogeneous distribution of the proteins.The results of 1 mol/L CaSO₄ W/O emulsion induced a relatively worse gel strength of 66.51 mN;a relatively lower energy storage modulus of 1 591.63 Pa;a poorer strain yield force of 163.72 Pa;a shorter relaxation time of 95.66 ms;and a network structure of the gel that showed larger pores and a non-uniform protein distribution.The study provides a scientific basis for improving the quality of whole soybean products.关键词
大豆全粉/油包水乳液/流变/微观结构Key words
whole soybean flour/W/O emulsion/rheology/microstructure分类
轻工纺织引用本文复制引用
李君,陈愿欣,康昕,石彦国,张娜..CaCl2,CaSO4 W/O乳液缓释诱导大豆全粉乳液凝胶特性的影响[J].包装与食品机械,2025,43(3):1-11,11.基金项目
国家自然科学基金项目(32372387) （32372387）
