摘要
以改性大豆浓缩蛋白(FSPC)、大豆分离蛋白(SPI)和商业大豆分离蛋白(CSPI)为主要原料,比较了在低速搅拌情况下,不同大豆蛋白制得的高浓度乳化体系在流变和微观结构上的性状和差异。各乳化体系都呈现出典型假塑性流体的性质,FSPC和CSPI高浓度乳化体系黏度远远高于SPI,弹性模量亦有显著差异,FSPC和CSPI体系表现出了更多的固体性质。电镜观察的结果证实,SPI、FSPC和CSPI高浓度乳化体系中发生了不同程度的絮凝或胶联。
Oil-in-water concentrated emulsions containing functional soy protein concentrate（FSPC）, soy protein isolate （SPI）and commercial soy protein isolate（CSPI） were characterized by looking at rheological properties and microstmcture. All emulsion systems exhibited pseudoplastic behavior, and viscosity of either FSPC or FSPI emulsion system was higher than that of SPI. Elastic modulus of each emulsion system was also different, FSPC and FSPI resulted in emulsions with more solid properties. Microstmcture of different emulsion system observed by SEM indicated that network of protein and flocculated droplets in such concentrated emulsions.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第2期24-27,共4页
China Oils and Fats
