| 前处理对大豆分离蛋白热凝胶流变学特性的影响 |
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| 引用本文： | 张英华,王丽.前处理对大豆分离蛋白热凝胶流变学特性的影响[J].东北农业大学学报,2011,42(2):16-20. |
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| 作者姓名： | 张英华 王丽 |
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| 作者单位： | 张英华,ZHANG Yinghua(国家大豆工程技术研究中心,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030);王丽,WANG Li(东北农业大学食品学院,哈尔滨,150030) |
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| 基金项目： | 中国博士后科学基金面上资助，黑龙江省博士后启动基金 |
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| 摘 要： | 为了研究不同因素对大豆分离蛋白热凝胶流变学特性所产生的影响,通过改变大豆分离蛋白液的加热温度、pH以及无机盐的含量,采用旋转流变仪研究了不同大豆分离蛋白热凝胶的流变学特性.结果表明,大豆分离蛋白热凝胶的弹性模量G'随着扫描频率的降低而减小;制备凝胶时的热处理温度、盐离子含量以及pH均对大豆分离蛋白热凝胶的流变学特性产生...
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| 关 键 词： | 大豆分离蛋白 热凝胶 流变学特性 弹性模量 |
Effect of pre-treatment on the rheological characteristic of soy protein isolates heat-set gel |
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| ZHANG Yinghua,WANG Li.Effect of pre-treatment on the rheological characteristic of soy protein isolates heat-set gel[J].Journal of Northeast Agricultural University,2011,42(2):16-20. |
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| Authors: | ZHANG Yinghua WANG Li |
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| Abstract: | We studied the effects of different factors on the rheological characteristic of heat-set gel from soy protein isolates in this paper. Rotary rheometer was used to study the rheological characteristics of different soy protein isolates gels when heating temperature,pH value and salt content of soybean protein isolates solution were changed. The results showed that elastic modulus G' of soy protein isolates heat-set gel was diminished as the scanning frequency reduced;the heating tempera-ture,salt ion content and pH values of gel preparation had a significant impact on rheological chara-cteristic of soy protein isolates heat-set gel. The rheological parameters changed significantly. |
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| Keywords: | soy protein isolates heat-set gel rheological characteristic elastic modulus |
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