摘要
以豌豆蛋白-果胶为凝胶基质,以不同体积分数的大豆油、花生油、橄榄油为填充油相制备乳液凝胶,探究油相种类及其体积分数对豌豆蛋白-果胶基乳液凝胶的质构特性、持水/持油性、冻融稳定性、流变学特性和微观结构的影响。结果表明:豌豆蛋白-果胶基乳液凝胶的综合特性优于其水凝胶,添加一定体积分数的油相可以提高乳液凝胶的硬度、持水/持油性、表观黏度和储能模量(G'),降低乳液凝胶冻融析水率,使凝胶网络结构更加致密;与橄榄油、花生油乳液凝胶相比,大豆油乳液凝胶的硬度、持水/持油性、G'和损耗模量(G″)较高,黏弹性较好,微观结构更加致密,且当大豆油体积分数为60%时凝胶硬度最大。
Emulsion gels were prepared using pea protein-pectin as the gel matrix and different volume fractions of soybean oil,peanut oil and olive oil as the filler oil phases,and the effects of the type and volume fraction of the oil phase on textural properties,water/oil holding capacity,freeze-thaw stability,rheological properties and microstructure of pea protein-pectin based emulsion gels were investigated.The results showed that the comprehensive properties of pea protein-pectin based emulsion gels were better than their.The addition of a certain volume fraction of oil phase increased the hardness,water/oil holding capacity,apparent viscosity and energy storage modulus(G')of the emulsion gel,reduced the freezethaw precipitation rate of the emulsion gel,and resulted in a denser gel network structure.Compared with olive oil and peanut oil emulsion gels,soybean oil emulsion gels had higher hardness,water/oil holding capacity,G'and loss modulus(G″),better viscoelasticity and denser microstructure.The gel hardness was maximum at 60%volume fraction of soybean oil.
作者
曹晴晴
朱婷伟
陈雨
陈复生
张丽芬
张龙凤
CAO Qing-qing;ZHU Ting-wei;CHEN Yu;CHEN Fu-sheng;ZHANG Li-fen;ZHANG Long-feng(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Kerry Oils&Grains(Tianjin)Ltd.,Tianjin 300461,China)
出处
《粮食与油脂》
北大核心
2025年第3期87-94,共8页
Cereals & Oils
基金
“十四五”国家重点研发计划(2022YFD2101403)
河南省青年基金(242300420462)
河南省科技攻关项目(242102110096)
中国博士后面上项目(2023M741033)。
关键词
乳液凝胶
油相
物理特性
微观结构
emulsion gel
oil phase
physical property
microstructure
作者简介
曹晴晴(1999-),女,硕士,研究方向为植物蛋白加工基础理论和应用技术创新;通信作者:张丽芬(1982-),女,博士,副教授,研究方向为植物蛋白加工基础理论和应用技术创新。
