大豆蛋白
微观结构
流变学
化学
多糖
动态力学分析
Zeta电位
扫描电子显微镜
疏水效应
化学工程
持水量
色谱法
食品科学
材料科学
生物化学
结晶学
复合材料
有机化学
聚合物
纳米颗粒
工程类
作者
Wenjie Wang,Mingyue Shen,Lian Jiang,Qianqian Song,Sucheng Liu,Jianhua Xie
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-05-01
卷期号:313: 126125-126125
被引量:89
标识
DOI:10.1016/j.foodchem.2019.126125
摘要
The effect of Mesona blumes polysaccharide (MBP) on the microstructure and gel properties of glucono-delta-lactone-induced soy protein isolate (SPI) gels was evaluated by texture, water holding capacity, rheology, and microstructure analysis. The results showed that the apparent viscosities and storage modulus (G′) of the SPI-MBP gels were increased as the MBP concentration increased. The addition of MBP promoted the water holding capacity (WHC) and gel strength of SPI-MBP gels. Scanning electron microscopy (SEM) showed that, in the presence of MBP, the surface of mixed gels became smooth and the structure became dense. Additionally, the zeta potential and interactions results indicated that electrostatic and hydrophobic interactions played an important role in maintaining the three-dimensional structure of SPI-MBP gels. In conclusion, the results of this study suggest that MBP is desirable for SPI-MBP gels as a gelling agent.
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