化工儀器網(wǎng)
資料下載
上海騰拔質(zhì)構(gòu)儀用于測(cè)定油凝膠硬度、內(nèi)聚性和咀嚼性
閱讀：1113 發(fā)布時(shí)間：2022-11-22| 提 供 商 | 上海騰拔儀器科技有限公司 | 資料大小 | 2.1MB |
|---|---|---|---|
| 資料圖片 | 查看 | 下載次數(shù) | 19次 |
| 資料類型 | PDF 文件 | 瀏覽次數(shù) | 1113次 |
| 免費(fèi)下載 | 點(diǎn)擊下載 |
Abstract
The camellia oil emulsion was stabilized by the bamboo shoot protein and soybean protein isolate complex, and the oleogel system was prepared by the emulsion-templated approach. The results showed that the complex formed a weak gel network through intramolecular and intermolecular hydrogen bonds, and all oleogel samples exhibited good oil binding capacity (>50%). When the ratio of bamboo shoot protein/soybean protein isolate was 4:1, the oleogel exhibited the highest viscosity recovery rate (70.05%) and the strongest cohesiveness (30.98 g). As the ratio of bamboo shoot protein increased, all oleogel samples exhibited elastic-dominated solid-like behavior with good thermal stability. In vitro digestion measurements showed that when the ratio of bamboo shoot protein to soybean protein isolate was 2:1, the maximum release amount of free fatty acids could be reduced to 33.62%, and the release time was extended to 40 min. These results suggest that bamboo shoot protein can be used as a structural agent in oleogels, and it is promising for fabricating oleogel-based products.