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當前(qián)位置：首(shǒu)頁資料下(xià)載上(shàng)海騰拔(bá)質構儀用於測定(dìng)油(yóu)凝膠硬(yìng)度，內(nèi)聚(jù)性(xìng)和(hé)咀(jǔ)嚼性(xìng)

上海(hǎi)騰拔質構(gòu)儀用於測定(dìng)油凝(níng)膠(jiāo)硬度(dù)，內聚性(xìng)和咀嚼性

發(fā)布(bù)時(shí)間：2022/11/22點(diǎn)擊次數：1499

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.

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