摘要
为了寻找调控多糖和蛋白质稳定体系的手段,研究不同强度的超声(0、120、200、280 W)对魔芋葡甘聚糖(KGM)-大豆分离蛋白(SPI)复配体系粒径大小、ζ-电位和流变性的影响,结果表明:适度超声处理使KGM-SPI体系颗粒变小,ζ-电位的绝对值增大。而流变学分析表明KGM-SPI体系为假塑性流体,适度超声处理会使KGM-SPI体系的k值增大、n值减小,储能模量(G′)及损耗模量(G″)增加,促使KGM-SPI凝胶的强度增强,形成弹性体系,而过度超声处理会使其体系k值减小、n值增大,降低其黏弹性。从温度扫描看,超声改变了体系的耐温性,且200 W超声处理优于120 W处理,而280 W处理最差。这表明适宜强度的超声处理有利于复合体系凝胶性能和耐温性得到的提升。
To find a way to regulate the polysaccharide and protein stabilization system,the effects of ultrasonic processing with different intensities(0,120,200,280 W)on the particle size,Zeta-potential and rheological properties of konjac glucomannan(KGM)-soybean protein isolate(SPI)were studied.The results show that moderate ultrasonic processing makes KGM-SPI system particles become smaller and the absolute value of Zeta-potential increased.Rheological analysis showed that the KGM-SPI system is a pseudoplastic fluid.Appropriate ultrasonic processing will increase the k value and n value of the KGM-SPI systemandthe storage modulus(G′)and loss modulus(G″),which will enhance the strength of KGM-SPI gel and form an elastic system.Excessive ultrasonic processing will reduce the K value and n value of the system,and its viscoelasticity resultingly.Fromtemperature scan,ultrasound changes the temperature resistance of the system,and 200 W ultrasound processing is better than 120 W treatment,while 280 W treatment is the worst.This showed that the ultrasonic processing with appropriate strength was beneficial to improve the gel properties and temperature resistance of the composite system.
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第4期45-50,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31471704),福建省科技计划(2018N 2002),福建省中青年教师教育科研(JA15697)。
关键词
超声处理
魔芋葡甘聚糖
大豆分离蛋白
粒度及粒度分布
流变性质
ultrasonic processing
konjac glucomannan(KGM)
soybean protein isolate(SPI)
particle size and particle size distribution
rheological property
