乳状液
大豆油
柯德兰
咀嚼度
流变学
化学
色谱法
热稳定性
材料科学
食品科学
复合材料
生物化学
有机化学
多糖
作者
Bing Cui,Yingyi Mao,Hongshan Liang,Yan Li,Jing Li,Shuxin Ye,Wenxin Chen,Bin Li
标识
DOI:10.1016/j.ijbiomac.2022.02.157
摘要
To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper. The microstructures, rheology properties, water holding capacity and freeze-thawing stability of the emulsion gel were investigated. The results suggested that the SPI/CL-stabilized emulsion gel was thermal-irreversible, and SPI was the emulsifying agent of the emulsion gel. Oil contents significantly affect the water holding capacity and freeze-thawing stability of emulsion gel. Subsequently, the TPA, gel strength and color of emulsion gels with different oil contents were compared with PBF. The hardness, chewiness, springiness, and gel strength of emulsion gel with 10 wt% oil contents were no significant differences from that of PBF (P > 0.05). Hence, this SPI/CL based emulsion gel can be used as an analogue to PBF, providing an alternative ingredient for the development of plant-based low-fat meat products.
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