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中国精品科技期刊2020
王楠楠, 徐红华, 董世荣, 谢明明. 热处理对Ca-乳清浓缩蛋白纳米纤维起泡性的影响[J]. 食品工业科技, 2017, (11): 92-95. DOI: 10.13386/j.issn1002-0306.2017.11.009
引用本文: 王楠楠, 徐红华, 董世荣, 谢明明. 热处理对Ca-乳清浓缩蛋白纳米纤维起泡性的影响[J]. 食品工业科技, 2017, (11): 92-95. DOI: 10.13386/j.issn1002-0306.2017.11.009
WANG Nan-nan, XU Hong-hua, DONG Shi-rong, XIE Ming-ming. Effect of heat treatment on the foaming properties of Ca-whey protein concentrate nanofibrils[J]. Science and Technology of Food Industry, 2017, (11): 92-95. DOI: 10.13386/j.issn1002-0306.2017.11.009
Citation: WANG Nan-nan, XU Hong-hua, DONG Shi-rong, XIE Ming-ming. Effect of heat treatment on the foaming properties of Ca-whey protein concentrate nanofibrils[J]. Science and Technology of Food Industry, 2017, (11): 92-95. DOI: 10.13386/j.issn1002-0306.2017.11.009

热处理对Ca-乳清浓缩蛋白纳米纤维起泡性的影响

Effect of heat treatment on the foaming properties of Ca-whey protein concentrate nanofibrils

  • 摘要: 通过向乳清浓缩蛋白纳米纤维中添加一定量的氯化钙后热处理不同时间(0、1、2、3、4、5 h),研究不同热处理时间对Ca-WPC纳米纤维聚合物起泡性的影响。结果表明Ca-WPC纳米纤维聚合物的起泡能力在热处理3 h时达最大值96.00%±0.02%,是对照组Ca-WPC常规聚合物热处理3 h时的2.13倍;Ca-WPC常规聚合物在不同热处理时间后其泡沫稳定性均为零,而Ca-WPC纳米纤维聚合物随着热处理时间延长其泡沫稳定性先增加后减小,热处理3 h时达到最大值为62.38%±1.51%,即热处理一定时间可以显著提高Ca-WPC纳米纤维聚合物的起泡性。 

     

    Abstract: The effect of different heating time ( 0, 1, 2, 3, 4, 5 h) on the foaming properties of Ca-namofibrils polymer was investigated in this paper.The results showed that the foaming ability of Ca-namofibrils polymer reached a maximum value of96.00% ± 0.02% at heating 3 h, the foaming ability of Ca-namofibrils polymer was 2.13 times that of Ca-WPC polymer. The foam stability of Ca-WPC polymer after the heat treatment were zero.While the foam stability of Ca-namofibrils polymer was increased and then decreased with the increasing of heating time and reached a maximum value of 62.38% ± 1.51% at heating3 h.So heating a certain time can significantly improve the foaming properties of Ca-namofibrils polymer.

     

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