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中国精品科技期刊2020
王中江,郭亚男,刘双奇,等. 不溶性豆渣纤维对豆渣蛋白乳液特性的影响[J]. 食品工业科技,2023,44(3):40−48. doi: 10.13386/j.issn1002-0306.2021080302.
引用本文: 王中江,郭亚男,刘双奇,等. 不溶性豆渣纤维对豆渣蛋白乳液特性的影响[J]. 食品工业科技,2023,44(3):40−48. doi: 10.13386/j.issn1002-0306.2021080302.
WANG Zhongjiang, GUO Yanan, LIU Shuangqi, et al. Effect of Insoluble Okara Fiber on the Properties of Okara Protein Emulsion[J]. Science and Technology of Food Industry, 2023, 44(3): 40−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080302.
Citation: WANG Zhongjiang, GUO Yanan, LIU Shuangqi, et al. Effect of Insoluble Okara Fiber on the Properties of Okara Protein Emulsion[J]. Science and Technology of Food Industry, 2023, 44(3): 40−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080302.

不溶性豆渣纤维对豆渣蛋白乳液特性的影响

Effect of Insoluble Okara Fiber on the Properties of Okara Protein Emulsion

  • 摘要: 本文探究不溶性豆渣纤维(IOF)对豆渣蛋白(SOP)乳液性能的影响。以葵花籽油为油相,研究不同浓度的IOF(0.25 wt%、0.50 wt%、0.75 wt%和1.00 wt%)对SOP乳液微观结构、界面活性、乳化性和稳定性的影响。结果表明:随着IOF浓度的升高,SOP/IOF乳液的粒径呈现逐渐升高的趋势,激光共聚焦表明乳液液滴变化呈现相同趋势,ζ-电位绝对值呈现升高趋势,界面蛋白含量和浓度呈现增大趋势,流变指标的变化表明剪切稀化的趋势在加强,且高浓度的IOF能显著增强SOP乳液的长期储存稳定性、耐酸稳定性及耐盐稳定性,这为IOF在蛋白乳液凝胶体系中的进一步应用提供了理论基础。

     

    Abstract: This article explored the effect of insoluble okara fiber (IOF) on the properties of okara protein (SOP) emulsion. The effects of different concentrations of IOF (0.25 wt%, 0.50 wt%, 0.75 wt% and 1.00 wt%) on the microstructure, interfacial activity, emulsifying activity and stability of SOP emulsion were studied with sunflower oil as oil phase. The results showed that with the increase of the IOF concentration, the particle size of the SOP/IOF emulsion showed a trend of gradual increase. The laser confocal microscope observation experiment showed that the emulsion droplets change in the same trend, and the absolute value of the zeta potential presents an increasing trend. The content and concentration of interfacial protein showed an increasing trend, and the change of rheological index showed that the trend of shear thinning was increasing, and high concentration of IOF could significantly enhance the long-term storage stability, acid resistance stability and salt resistance stability of SOP emulsion. This provides a theoretical basis for the further application of IOF in the protein emulsion gel system.

     

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