【摘要】 在大豆蛋白聚集体与天然大豆蛋白混合的基础上,研究了聚集体对其葡萄糖酸内酯凝胶质构及流变性质的影响,结果表明:快速加热时pH下降迅速,且凝胶点的pH值比慢速加热要高;聚集体的添加可以增加凝胶硬度;快速加热可以降低持水率,慢速加热时结果相反;凝胶温度随聚集体添加量的增大而减小。更多还原

【Abstract】 This article studied on the texture and rheological properties of gel of aggregated and native soy protein induced by glucono delta lactone. The results showed that the falling rate of pH reduce faster and the pH value of gelation point was higher, but the opposite results were observed at 95℃. Gel stiffness increased with the enhanced proportion of the soy protein polymers. When the heating speed was rapid, the water holding capability decreased, but when the heating speed was slow, the results were otherwise. The onset temperature of gelation was decreased while adding more proportion of the soy protein polymers.更多还原