Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Cereals & Oils》 2016-12
Add to Favorite Get Latest Update

Effect of starch nanoparticles on the rheological and emulsifying properties of soybean protein isolate

ZHOU Ai-qin;GE Sheng-ju;CHANG Ran-ran;SUN Qing-jie;College of Horticulture,Qingdao Agricultural University;College of Food Science and Engineering,Qingdao Agricultural University;  
Starch nanoparticles(SNPs) were prepared from waxy maize starch with the method of pullulanase by debranching and recrystallizing at 4 ℃. Micromorphology,rheology,emulsibility and stability properties of soy protein isolate(SPI) with different SNPs concentrations were investigated by scanning electron microscopy(SEM),transmission electron microscope(TEM),rheometer and ultraviolet spectrophotometer. The results showed that the morphology of SNPs was spherical with the size of 50~100 nm,and then the SPI solutions were behaved as a pseudoplastic fluid with a shear–thinning property. When the concentration of starch nanoparticles was 0.5%,the apparent viscosity,storage modulus and loss modulus of the SPI solutions increased significantly,and then reached the maximum. Moreover,compared with the control,the emulsion stability index(ESI) and emulsifying activity index(EAI) of the SPI emulsion increased to the maximum when the concentration of SNPs was 5%,indicating that the SPI emulsion exhibited an optimum stability and emulsibility.
【CateGory Index】: TS201.21
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 4 Hits
1 XUE Hai-bo1,HUANG You-ru2,PANG Jie1(1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China; 2.School of Biology & Food Engeering,Changshu Institute of Techology,Changshu 215500,China);Comparison of the Rheological Properties of Three Different Sources of Soy Protein Isolate[J];包装与食品机械;2013-02
2 CHEN Ping-sheng,HUANG Zhi-jun,WANG Juan(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510641,China);Effects of Different Heat Treatments on the Physicochemical Properties of Plantain Resistant Starch[J];现代食品科技;2012-01
3 Liu Shan Zhao Mouming Hu Kun Lin Weifeng (College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640);Effects of κ-Carrageenan on Characteristics of Soy Protein Isolate Emulsion Gels[J];食品与发酵工业;2003-11
4 ;卡拉胶的交互作用特性及其在食品工业中的应用[J];冷饮与速冻食品工业;2000-04
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 ZHOU Ai-qin;GE Sheng-ju;CHANG Ran-ran;SUN Qing-jie;College of Horticulture,Qingdao Agricultural University;College of Food Science and Engineering,Qingdao Agricultural University;;Effect of starch nanoparticles on the rheological and emulsifying properties of soybean protein isolate[J];粮食与油脂;2016-12
2 MA Tengfei;Lin xueting;WANG Lixia;DENG Ronhua;Ningde Vocational and Technical College;Department of Biological Science and Technology,Minnan Normal University;Fujian Agriculture and Forest Universty;;Processing Technology of Compound Jelly of Purple Sweet Potato and Amorphophallus Konjac[J];福建师大福清分校学报;2016-05
3 YUAN Chao;SANG Luyuan;LIU Yawei;School of Biotechnology and Food Science,Anyang Institute of Technology;School of Food Science and Technology,Henan University of Technology;;RESEARCH PROGRESS IN THE FUNCTIONAL CHARACTERISTICS OF KAPPA-CARRAGEENAN AND ITS APPLICATIONS[J];河南工业大学学报(自然科学版);2016-04
4 Qin Yang;Qiu Chao;Li Xiaojing;Zhao Mei;Xiong Liu;Sun Qingjie;College of Food Science and Engineering,Qingdao Agricultural University;;The Physicochemical Properties of Starch Nanoparticle Dry Heated with Xanthan[J];中国粮油学报;2016-07
5 ZHAO Zhongkai;YANG Haiyan;MU Taihua;ZHANG Miao;College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University;Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences;;The Effect of Repeated Gelatinization and Retrogradation Treatments on Structure and Physicochemical Properties of Sweet Potato Starches[J];核农学报;2016-03
6 ZHAO Zhong-kai;MU Tai-hua;YANG Hai-yan;ZHANG Miao;Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences;Key Laboratory of AgroProducts Processing, Ministry of Agriculture;College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University;;Effect of Gelatinization and Retrogradation Cycle Treatments on the Structure and Physicochemical Properties of Sweet Potato Starch[J];现代食品科技;2015-11
7 QIN Yang;QIU Chao;CAO Jin-miao;XIONG Liu;SUN Qing-jie;College of Food Science and Engineering, Qingdao Agricultural University;;Effect of Dry Heat Treatment on the Properties of Glutinous Rice Mixed Flour and Rice Proteins[J];现代食品科技;2015-09
8 QIU Chao;LI Xiao-jing;ZHAO Mei;XIONG Liu;JI Na;WANG Ya-hong;SUN Qing-jie;College of Food Science and Engineering, Qingdao Agricultural University;;Rheological Properties of Cornstarch after Modification by Dry Heating with Soy Protein Isolate[J];现代食品科技;2015-04
9 LI Li;Beijing Branch Company of Givandan Edible Fragrance and Flavor(Shanghai)Limited Company;;Research of Stability of Sesame Favor Compound Protein Beverage[J];饮料工业;2014-09
10 Zhang Zhi-wei;Wang Su-mei;Technical Research Center,Shineway Group;;Compound Gel for Pasteurized Meat Development[J];食品工业;2014-06
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 Huang Youru Chen Yiyong Zhu Dongxing Zhao Yang Wang Tanyu (School of Biological Science and Food Engineering,Changshu Institute of Technology,Changshu 215500);Influence of High Temperature on Structure of Soy Protein Isolates Prepared with Defatted Soy Flour[J];中国粮油学报;2011-10
2 SONG Peng1,WEI Anchi1,ZHOU Ruibao1,GAI Junyi1,2(1.College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450052,China; 2.Nanjing Agricultural University,Nanjing 210095,China);Effects of different process on the yield of soybean protein isolate[J];中国油脂;2011-02
3 ZHU Xiao-ye,CHI Yu-jie,XU Yan,LIU Hong-yu (Key Laboratory of Soy-Biology,Ministry of Education,College of Food,Northeast Agricultural University,Harbin 150030,China);Current Progress in Gel Stability of Soy Protein Isolate[J];食品科学;2010-19
4 DING Ling,DU Xian-feng,XU Ruan-yuan,XING Zheng-jun(College of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 230036,China);Effects on Flour Quality of Defatted Active Soybean Powder[J];包装与食品机械;2010-04
5 CHEN Ping-sheng1,HUANG Wei 1,ZHANG Yan-jie 2,WANG Juan 1 (1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510641,China) (2.JuXiangYuan Health Food(ZhongShan)Co.,Ltd.Zhongshan 528437,China);Study of Recipe of Banana Almond Cakes[J];现代食品科技;2010-05
6 Li Suling,Lin Zhirong,Gao Qunyu,et al;Effects of heat-moisture treatment on the properties of maize starch[J];粮食与饲料工业;2010-02
7 LI Mo-xin1,WANG Yu,LI Zhen-lan,WANG Jun-guo2,YU Dian-yu1(1.College of Food Science,Northeast Agricultural University,Harbin 150030,P.R.China ;2.Jilin Business and Technology College,Changchun 130062,P.R.China);Application and Prospects of Soybean Protein in Chinese Food Processing[J];粮食加工;2010-01
8 XIAO Ru, YIN Duan, GU Li-xia State Key Lab for Modification of Chemical Fibers and Polymer Materials, College of Material Science and Engineering, Donghua University, Shanghai 201620, China;Rheological Properties of Soy Protein Isolate and Polyurethane in the PAN/DMSO Solution[J];Journal of Donghua University(English Edition);2009-04
9 DU Bing,CHENG Yan-feng,YANG Gong-ming(College of Food Science,South China Agricultural University,Guangzhou 510642,China);Effects of Different Drying Processes on the Physico-chemical and Functional Properties of Banana Resistance Starch[J];食品科学;2009-12
10 LI Nan-wei1,LI Ning2,CHENG Fu1(1.College of Light Industry and Food Technology,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,China)(2.Lab of Applied Biocatalysis,South China University of Technology,Guangzhou 510640,China);Processing Technology of Lactic Acid Beverage using Mixed Juices of Banana and Orange[J];现代食品科技;2009-01
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved