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 |
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Main Authors | , , , , |
Format | Journal Article |
Language | Chinese |
Published |
河北科技大学食品与生物学院,河北石家庄 050018
2022
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Subjects | |
Online Access | Get full text |
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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. |
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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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Author_FL | WANG Xiaoting ZHAO Ru SONG Lijun KANG Mingli ZHANG Qin |
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DocumentTitle_FL | Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
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Keywords | 脂肪替代物 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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