摘要
采用差示扫描量热仪、荧光分光光度计及扫描电镜等仪器方法对乙酰化二淀粉己二酸酯在腐竹揭膜过程中与豆浆的相互作用机理进行研究。结果表明,乙酰化二淀粉己二酸酯主要是以镶嵌的形式填充在蛋白质变性形成的网络结构空隙中,增加了蛋白膜的致密性,从而使腐竹的机械性能提高,得率增加。从分子角度分析认为可能是添加乙酰化二淀粉己二酸酯后,使大豆蛋白质分子氢键、表面疏水性及乳化能力增强的结果。
The mechanisms of interaction between acetylated distarch adipate and soymilk on yuba membrane were investigated using differential scanning calorimeter,fl uorospectro photometer and scanning electron microscope.The results showed that during dyestripping,the acetylated distarch adipate was inlayed in the interspaces of the network structure when the protein was denaturized,resulting in more compacted protein film and accordingly increased yuba yield with improved mechanical capacity.Therefore,the addition of acetylated distarch adipate can enhance the hydrogen bond,surface hydrophobicity and emulsifying capacity of soybean proteins.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第5期77-82,共6页
Food Science
