不同品种茄肉匀浆物乳化特性及流变特性
Emulsifying ability and rheological properties of different varieties of eggplant homogenate
-
摘要: 为了探究品种对茄肉匀浆物乳化特性和流变特性的影响。以市场常见的快圆茄、大龙茄和杭茄为研究对象,对不同品种茄肉主要成分及茄肉的乳化特性进行分析,发现杭茄的粗蛋白含量(干基)和粗纤维含量(干基)最高,分别可达13.40%±0.06%和12.60%±1.53%;在相同干物质添加量制备乳状液时,杭茄分层指数CI值最低,达46.63%±1.43%,稳定乳状液的能力最强。流变学特性测定表明,三种茄肉制备乳状液的贮能模量G'和表观粘度均呈现杭茄>快圆茄>大龙茄,tanδ值呈现杭茄<快圆茄<大龙茄,显著差异(p<0.05)。因此,杭茄最适合作为茄源乳化剂的开发与应用的原料。Abstract: To test the effect of variety on the emulsifying and rheological characteristics of eggplant,the main components of three common varieties of eggplants(Fast Round Eggplant,Big Dragon Eggplant and Hang Eggplant)were analyzed. The main components of three common varieties of eggplants(Fast Round Eggplant,Big Dragon Eggplant and Hang Eggplant)and the emulsifying and rheological characteristics of eggplant were analyzed. The results showed that the crude protein content(dry basis)and crude fiber(dry basis)in Hang Eggplant were the highest,up to 13.40%±0.06% and 12.60%±1.53%,respectively. The Hang Eggplant had the lowest CI value at the same dried eggplant addition,reaching 46.63%±1.43%,with the best emulsifying ability in which Hang Eggplant was the highest and Big Dragon Eggplant was the lowest,while tan δ showed an opposite trend. Therefore,the Hang Eggplant had the best potential in developing natural eggplant-source emulsifier.
下载: