Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties

被引：26

作者：

Pan, Hongyang ^{[1
,2
,3
]}

Xu, Xueming ^{[2
,3
]}

Tian, Yaoqi ^{[1
,3
]}

Jiao, Aiquan ^{[1
,3
]}

Jiang, Bo ^{[1
,3
]}

Chen, Jie ^{[1
,3
]}

Jin, Zhengyu ^{[1
,2
,3
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[3] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2015年 / 125卷

基金：

中国国家自然科学基金;

关键词：

Gelation dynamics; Soy protein isolate/sodium alginate co-blending film; Co-dried preparation; Mechanical property; Phase separation; WHEY-PROTEIN; EDIBLE FILMS; STRUCTURAL CHARACTERISTICS; RHEOLOGICAL PROPERTIES; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; MAILLARD REACTION; COMPOSITE FILMS; STARCH;

D O I：

10.1016/j.carbpol.2015.02.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of sodium alginate (SA) on soy protein isolate (SPI)-based co-blending system gelling properties was studied under thermodynamic compatibility and incompatibility conditions using a direct addition (SPI/SA) or co-drying (SPI/SA-CO) process. For an SPI/SA (30:1) or SPI/SA-CO (30:1) system, the addition of too little SA did not significantly modify the SPI, and the gelation temperature (T-gel) and storage modulus (G') were similar to an SPI solution alone. For SPI/SA (20:1) and SPI/SA-CO (10:1), the T-gel and G' were between the values for solutions of SPI or SA alone; however, SPI/SA-CO (20:1) and SPI/SA-CO (10:1) gels could nearly double the equilibrium value of G' (G(eq)'), thus improving the barrier and mechanical properties of the final formed films. The cryo-transmission electron microscope morphology of the SPI/SA-CO (20:1) and SPI/SA-CO (10:1) systems after heating was of the core-shell type in which the core comprised SPI gel. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：169 / 179

页数：11

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