单 位：
昆明理工大学现代农业工程学院;云南农业大学食品科技学院;西南农业大学食品科技学院
关键词：
魔芋葡苷聚糖;大豆分离蛋白;质地特性;凝胶
摘 要：
研究了不同处理条件和试剂对高浓度魔芋葡苷聚糖与大豆分离蛋白混合凝胶质构特性的影响,并进行了凝胶的扫描电子显微镜观察。结果表明,KGM与SPI混合物在体系pH值为9、温度90℃下加热40min时,其形成的凝胶强度和弹性较好。凝胶微观结构的扫描图片分析表明,高浓度下KGM与SPI混合物在水溶液和碱性条件下均能形成较好的凝胶网络结构,而且不同配比和不同处理样品所形成的凝胶体的微观结构差异较大。
译 名：
Study on the Textural Properties of the Gel Formed with Mixtures of Konjac Glucomannan and Soybean Isolate Protein at High Concentration
作 者：
GONG Jia-shun1,XING Zhi-mei2,PENG Chun-xiu3,LIU Qin-jin2(1.College of Food Technology, Yunnan Agricultural University, Kunming 650201, China;2.College of Food Science, Southwest Agricultural University, Chongqing 400716, China;3.College ofModern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650200, China)
关键词：
konjac glucomannan;soybean isolate protein;textural properties;gel
摘 要：
The effects of different treatments and chemical agents on the textural properties of the gel formed with mixturesof konjac glucomannan and soybean isolate protein at high concentration were studied by using texture profile analyzer (TPA)and scanning electron microscope (SEM). The gel strength and elasticity of samples such as KGM/SIP=13:2, 10:5 and 5:10 werevery good at the processing conditions of total solid concentrations of 15%, pH value 9 and being heated at 90℃ for 40min. Nomatter whether in the water solution or in the alkali solution, the mixtures of KGM and SPI could form strong framework, andsequentially the microstructure of the gel was in variety with different treatments or composition of gel.
