羧甲基纤维素钠对大豆蛋白凝胶特性的影响

为探究羧甲基纤维素钠(Sodiuncarboxy methyl cellulose,CMC)对大豆蛋白凝胶特性的影响,向质量分数为5%的大豆分离蛋白凝胶中,分别加入0%,0.1%,0.2%,0.3%,0.4%的CMC,研究凝胶体系的流变、质构、持水性及微观结构的变化。结果表明:凝胶体系的动态黏弹性会随着CMC的加入量增加,出现明显变化,凝胶体系的储能模量随着CMC的加入持续升高,但损耗角正切逐渐减小。当CMC用量超过0.3%后体系的储能模量略有降低,损耗角正切出现回升。随着CMC的加入,凝胶的硬度、弹性、内聚性、持水性和咀嚼性都在逐渐提升,并在CMC的添加量达到0.3%时最大。微观结构表明:CMC的加入有助于凝胶多孔的形成,在CMC的加入量达到0.3%时凝胶的孔隙较多,凝胶结构更为致密,继续加入CMC会导致凝胶网络结构受到影响。

Effect of Sodiuncarboxy methyl cellulose on the gel properties of soybean protein

In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system decreased slightly and the loss tangent rose. With the addition of CMC, the hardness, elasticity, cohesion, water retention and chewiness of the gel increased, and these properties reached maximum when the addition of CMC was 0.3%. The microstructure showed that the addition of CMC contributed to the formation of the gel. In addition, when the amount of CMC was 0.3%, the gel has more pores with more dense structure, nevertheless, too much CMC could influence the stability of the gel network.