• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
姚欣鹏,曹传爱,孔保华,等. 黄原胶浓度对猪血浆蛋白-黄原胶基油凝胶结构及功能性质的影响[J]. 食品工业科技,2024,45(17):1−10. doi: 10.13386/j.issn1002-0306.2023100006.
引用本文: 姚欣鹏,曹传爱,孔保华,等. 黄原胶浓度对猪血浆蛋白-黄原胶基油凝胶结构及功能性质的影响[J]. 食品工业科技,2024,45(17):1−10. doi: 10.13386/j.issn1002-0306.2023100006.
YAO Xinpeng, CAO Chuan'ai, KONG Baohua, et al. Effect of Xanthan Gum Concentration on Structure and Functional Properties of Porcine Plasma Protein-Xanthan Gum Oleogel[J]. Science and Technology of Food Industry, 2024, 45(17): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100006.
Citation: YAO Xinpeng, CAO Chuan'ai, KONG Baohua, et al. Effect of Xanthan Gum Concentration on Structure and Functional Properties of Porcine Plasma Protein-Xanthan Gum Oleogel[J]. Science and Technology of Food Industry, 2024, 45(17): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100006.

黄原胶浓度对猪血浆蛋白-黄原胶基油凝胶结构及功能性质的影响

Effect of Xanthan Gum Concentration on Structure and Functional Properties of Porcine Plasma Protein-Xanthan Gum Oleogel

  • 摘要: 本文以猪血浆蛋白和黄原胶为原料,采用泡沫模板法制备一种可以物理吸附大豆油且具有一定机械强度的油凝胶,并对其热稳定性进行分析。结果表明,随着黄原胶浓度的增加,猪血浆蛋白-黄原胶共混溶液体系的表观粘度和泡沫稳定性显著增加,起泡性显著降低(P<0.05)。微观结构结果表明,黄原胶添加导致猪血浆蛋白-黄原胶含水泡沫体系的气泡尺寸以及大气泡数量降低,冻干后冷冻泡沫凝胶样品内部排列有序且整体孔隙较为致密,孔洞清晰可见,能够较好地将液态油捕获在内部结构中。与此同时,基于猪血浆蛋白和黄原胶形成的油凝胶具有较强的油约束能力以及更接近半固体的流变学行为。随着黄原胶浓度的增加,吸油能力呈现先增大后减小的趋势,且在0.6%黄原胶浓度时具有最大值(46.43 g/g),此时油凝胶的油约束能力为84.69%。另外,黄原胶添加能够显著增加油凝胶在不同温度下的油约束能力,从而增强其热稳定性。因此,0.6%黄原胶添加可制备出较为稳定的猪血浆蛋白-黄原胶基油凝胶,为以蛋白质和多糖为凝胶剂的新型油凝胶的开发以及在低脂产品中的应用奠定一定的理论基础。

     

    Abstract: In this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed. The results showed that with the increase of xanthan gum concentration, the apparent viscosity and foam stability of porcine plasma protein and xanthan gum mixed solution system significantly increased, and the foaming property and significantly decreased (P<0.05). The microstructure results showed that the addition of xanthan gum resulted in a decrease in the size of bubbles and the number of large bubbles in the aqueous foam system. After freeze-drying, the cryogel sample had an ordered internal structure and dense overall pores. The pores were clearly visible, which could better trap the liquid oil in the internal structure. At the same time, the oleogels formed by porcine plasma protein and xanthan gum had stronger oil restraint ability and more semi-solid rheological behavior. With the increase of xanthan gum concentration, the oil absorption capacity tended to increase and then decrease, and it had the maximum value (46.43 g/g) at 0.6% xanthan gum concentration, when the oil restraint ability of the oleogel was 84.69%. The addition of xanthan gum could significantly increase the oil restraint ability of the oleogels at different temperatures, which enhanced its thermal stability. Therefore, a relatively stable porcine plasma protein-xanthan gum oleogel was formed when the xanthan gum concentration was 0.6%, which provides a theoretical basis for developing a novel protein and polysaccharide-based oleogels for use in low-fat products.

     

/

返回文章
返回