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当前位置: 首页 > 文章 > W/O乳液凝固剂对SPI冷凝胶流变特性与微观结构的影响 农业机械学报 2015,46 (2) 240-246
Position: Home > Articles > Effect of W/O Emulsion Coagulants on Rheological Properties and Microstructure of Cold-set SPI Gels Transactions of the Chinese Society for Agricultural Machinery 2015,46 (2) 240-246

W/O乳液凝固剂对SPI冷凝胶流变特性与微观结构的影响

作  者：
朱巧梅;郦金龙;范鑫;殷丽君
单  位：
中国农业大学食品科学与营养工程学院
关键词：
冷凝胶;油包水乳液;凝固剂;流变特性;微观结构;质构分析
摘  要：
采用扫描电镜(SEM)、质地剖面分析(TPA)及动态流变技术研究卤水及不同油包水(W/O)乳液凝固剂对大豆分离蛋白(SPI)冷凝胶微观结构及流变特性的影响。流变结果表明,弹性模量(G')的变化高度依赖W/O乳液中的镁盐释放速度。随着反应时间的延长,G'值不断增大,与传统卤水相比,新型W/O乳液凝固剂延长了冷凝胶的凝固时间,在凝胶形成过程中,W/O乳液对镁盐起到了缓释作用。对比不同W/O乳液凝固剂发现,含有乳清分离蛋白(WPI)的乳液形成SPI冷凝胶的时间更长,而且弹性模量值更小。此外,电镜结果表明W/O乳液凝固剂能显著降低冷凝胶的硬度并改善蛋白凝胶的网络结构,使SPI冷凝胶具有更小的网孔孔隙和更加均匀的网状结构。
译  名：
Effect of W/O Emulsion Coagulants on Rheological Properties and Microstructure of Cold-set SPI Gels
作  者：
Zhu Qiaomei;Li Jinlong;Fan Xin;Yin Lijun;College of Food Science and Nutritional Engineering,China Agricultural University;
关键词：
Cold-set gel W/O emulsions Coagulants Rheological properties Microstructure Texture analysis
摘  要：
Scanning electron microscopy( SEM),texture profile analysis( TPA) and dynamic rheology technique were applied to investigate the effect of traditional bittern and different water in oil( W / O)emulsion coagulants on the rheological properties and microstructure of cold-set SPI gels. Rheological tests suggested that the development of the mechanical moduli( G') of these SPI gels was highly dependent on the release rate of magnesium salts from W / O emulsions. The values of G' in all cold-set SPI gels gradually increased with the extension of time and W / O emulsion coagulants prolonged the solidification time of cold-set SPI gels in comparison with traditional bittern coagulant. This could be attributed to the controlled-release properties of W / O emulsion coagulants. In addition,cold-set SPI gel prepared with W / O emulsion coagulant containing WPI exhibited a longer solidification time and a lower value of G' than W / O emulsions without WPI. Cold-set SPI gels induced by W / O emulsion coagulants had better microstructure than that of traditional bittern coagulant as shown by SEM results,which elucidated that W / O emulsion coagulants could obviously decrease the strength of cold-set SPI gels and produce protein gels with smaller pores and more homogeneous network structure.

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