单宁酸改性明胶脂肪替代物结构及功能性质的研究

TS251.92; 为了改善明胶在加热过程中因热稳定性差而出现的融化现象,利用单宁酸改性明胶,探究对改性后明胶脂肪替代物结构及功能性质的影响.利用傅里叶变换红外光谱仪(FTIR)、扫描电镜(SEM)、热重分析(TGA)和冻融稳定性、耐蒸煮性、持水性和质构特性等方法探究单宁酸改性明胶脂肪替代物结构及功能性质的变化.结果表明:在pH为5,明胶与单宁酸质量比为1.2:1,36℃加热30 min的情况下,单宁酸与明胶之间官能团相互结合,二者发生化学反应,改变明胶的蛋白质结构,微观结构由致密均匀的团状结构改变为疏松多孔的孔隙结构;冻融稳定性和耐蒸煮性增强,持水性和溶胀能力下降,硬度和咀嚼性增强,弹性、凝...

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Published in食品工业科技 Vol. 43; no. 11; pp. 104 - 111
Main Authors 王晓婷, 康明丽, 宋丽君, 赵茹, 张琴
Format Journal Article
LanguageChinese
Published 河北科技大学食品与生物学院,河北石家庄 050018 2022
Subjects
脂肪替代物
功能性质
结构性质
单宁酸
改性明胶
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Abstract TS251.92; 为了改善明胶在加热过程中因热稳定性差而出现的融化现象,利用单宁酸改性明胶,探究对改性后明胶脂肪替代物结构及功能性质的影响.利用傅里叶变换红外光谱仪(FTIR)、扫描电镜(SEM)、热重分析(TGA)和冻融稳定性、耐蒸煮性、持水性和质构特性等方法探究单宁酸改性明胶脂肪替代物结构及功能性质的变化.结果表明:在pH为5,明胶与单宁酸质量比为1.2:1,36℃加热30 min的情况下,单宁酸与明胶之间官能团相互结合,二者发生化学反应,改变明胶的蛋白质结构,微观结构由致密均匀的团状结构改变为疏松多孔的孔隙结构;冻融稳定性和耐蒸煮性增强,持水性和溶胀能力下降,硬度和咀嚼性增强,弹性、凝聚性和胶着性下降,L*、a*和b*均增加.经过改性后,提高了明胶脂肪替代物热稳定性,改善了明胶脂肪替代物的结构特性,提高产品质地,为多酚改性明胶的脂肪替代物的制备提供理论基础.
AbstractList TS251.92; 为了改善明胶在加热过程中因热稳定性差而出现的融化现象,利用单宁酸改性明胶,探究对改性后明胶脂肪替代物结构及功能性质的影响.利用傅里叶变换红外光谱仪(FTIR)、扫描电镜(SEM)、热重分析(TGA)和冻融稳定性、耐蒸煮性、持水性和质构特性等方法探究单宁酸改性明胶脂肪替代物结构及功能性质的变化.结果表明:在pH为5,明胶与单宁酸质量比为1.2:1,36℃加热30 min的情况下,单宁酸与明胶之间官能团相互结合,二者发生化学反应,改变明胶的蛋白质结构,微观结构由致密均匀的团状结构改变为疏松多孔的孔隙结构;冻融稳定性和耐蒸煮性增强,持水性和溶胀能力下降,硬度和咀嚼性增强,弹性、凝聚性和胶着性下降,L*、a*和b*均增加.经过改性后,提高了明胶脂肪替代物热稳定性,改善了明胶脂肪替代物的结构特性,提高产品质地,为多酚改性明胶的脂肪替代物的制备提供理论基础.
Author 王晓婷
赵茹
康明丽
宋丽君
张琴
AuthorAffiliation 河北科技大学食品与生物学院,河北石家庄 050018
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ZHAO Ru
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KANG Mingli
ZHANG Qin
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功能性质
结构性质
单宁酸
改性明胶
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Title 单宁酸改性明胶脂肪替代物结构及功能性质的研究
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