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《Food and Fermentation Industries》 2017-11
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Effect of high hydrostatic pressure treatment on the functional properties of konjac glucomannan/soybean protein composite sol

TIAN Xue-zhi;LONG Chang-zhou;WANG Zi-yu;ZHANG Ya-ning;ZHANG Fu-sheng;College of Food Science,Southwest University;National Food Science and Engineering Experimental Teaching Center,Southwest University;  
Effect of high hydrostatic pressure on the functional properties of polysaccharide-protein mixture system was studied.Using konjac glucomannan( KGM) and soybean protein isolate( SPI) as raw materials,the emulsifying activity,emulsifying stability,viscosity properties and microstructure of the composite sol were investigated under high hydrostatic pressure.The results showed that the functional properties were significantly improved treated at 400 MPa pressure,the emulsifying activity and emulsifying stability achieved the best at 10-15 min( increased by 5.6%-6.2% and 2.5%-2.7%),the viscosity also reached the highest value at 15 min and increased 145.3% compared with the control group.Moreover,SEM analysis showed that the more uniform and dense three-dimensional network structure of the compound structure was formed after 400 MPa treatment,and the interaction between the polysaccharide and protein was enhanced.
【Fund】: 国家自然科学项目基金(31301599);; 中国博士后科学基金(2014M551502)
【CateGory Index】: TS201.2
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