高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响

doi:10.7506/spkx1002-6630-20180402-016

食品科学 ›› 2019, Vol. 40 ›› Issue (9): 91-98.doi: 10.7506/spkx1002-6630-20180402-016

高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响

迟玉杰1，张好凯1，迟媛2,*，王俊彤1

1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.东北农业大学工程学院，黑龙江哈尔滨 150030

出版日期:2019-05-15 发布日期:2019-05-28
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400304）；现代农业产业技术体系建设专项（CARS-40-K25）

Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice

CHI Yujie1, ZHANG Haokai1, CHI Yuan2,*, WANG Juntong1

1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. School of Engineering, Northeast Agricultural University, Harbin 150030, China

Online:2019-05-15 Published:2019-05-28

摘要/Abstract

摘要： 研究高压均质（high pressure homogenization，HPH）协同高酰基结冷胶（high acyl gellan gum，HA）处理对青椒蛋蔬液（liquid egg with green pepper juice，LEGP）稳定系数、持水力、流变特性、粒径及电位的影响，进而探讨HPH协同HA对LEGP流变特性及稳定性的影响。结果表明：HPH处理可以明显提高LEGP的稳定系数、持水力、屈服应力、表观黏度和ζ-电位绝对值，并减小体系粒径，说明HPH处理可以有效提高LEGP体系稳定性。与HPH相比，HPH协同HA处理可以进一步提高LEGP的稳定系数、持水力、屈服应力、表观黏度和ζ-电位绝对值，使体系粒径进一步减小且分布更均匀，表明HPH协同HA处理可以更好地提高LEGP体系稳定性；其中，均质压力为150 MPa时，LEGP的稳定系数和持水力达到最大。流变实验结果表明HPH处理或HPH协同HA处理样品的流变模型均符合Herschel-Buckley模型，且其流体为带屈服值的假塑性流体，其中，HPH协同HA处理均质压力为150 MPa时，LEGP的屈服应力、表观黏度和弹性模量最高，流体的假塑性最强，体系粒径最小，ζ-电位绝对值最大，LEGP表现出最高的稳定性。

关键词: 高压均质, 高酰基结冷胶, 青椒蛋蔬液, 流变特性, 稳定性

Abstract: In the present study, the effect of high pressure homogenization (HPH) treatment cooperated with high acyl gellan gum (HA) on the stability coefficient, water-holding capacity (WHC), rheological behavior, particle size distribution and ζ-potential of liquid egg with green pepper juice (LEGP) was investigated. We further explored the effect on the rheological properties and stability of LEGP. The results showed that HPH could increase the stability coefficient, WHC, yield strength, apparent viscosity and ζ-potential and decrease the particle size, indicating the potential of HPH to effectively enhance the stability of LEGP. Meanwhile, HPH had a good synergistic effect with HA in markedly improving the stability of LEGP, as indicated by the observation that this combination increased the stability coefficient, WHC, yield stress, apparent viscosity and ζ-potential and led to smaller particle size and more homogeneous size distribution compared with HPH alone. Notably, upon homogenization at 150 MPa, LEGP with HA had the maximum stability coefficient and WHC. Rheological behavior of HPH treated LEGPs with and without could be described using the Herschel-Buckley model and both samples were pseudoplastic fluids with a yield value. LEGP with HA had the maximum yield stress index, apparent viscosity, elastic modulus, pseudoplasticity and ζ-potential and the minimum particle size, and thus had the highest stability upon homogenization at 150 MPa.

Key words: high pressure homogenization, high acyl gellan gum, liquid egg with green pepper juice, rheological properties, stability

中图分类号:

TS253.4

迟玉杰，张好凯，迟媛，王俊彤. 高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响[J]. 食品科学, 2019, 40(9): 91-98.

CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong. Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice[J]. FOOD SCIENCE, 2019, 40(9): 91-98.

[1]	任爽，董文霞，刘锦芳，毛立科，高彦祥，袁芳. 食品运载体系包埋姜黄素的研究进展[J]. 食品科学, 2021, 42(9): 264-274.
[2]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[3]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[4]	吕思伊，卢琪，潘思轶. 包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J]. 食品科学, 2021, 42(8): 1-9.
[5]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[6]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[7]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[8]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[9]	姜姝，腾军伟，刘振民，张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 84-91.
[10]	王佳玉，陈凤莲，吴迪，汤晓智. 谷氨酰胺转氨酶对全麦面团特性及微观结构的影响[J]. 食品科学, 2021, 42(4): 51-57.
[11]	贾浩，姚亚亚，周晨霞，刘阳星月，李慧静. 臭氧处理结合密闭包装在储藏期间对小麦品质的影响[J]. 食品科学, 2021, 42(3): 258-265.
[12]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.
[13]	杜健，梁井瑞，韩宗正，任建威，赵媛，李伟，王剑，冯晓慧. 二十二碳六烯酸微藻油乳状液稳定性的影响因素[J]. 食品科学, 2021, 42(3): 85-91.
[14]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.
[15]	杨建飞，马倩，左勇，黄雪芹，徐佳，王定丽，周耀进，杨柯怡. 亚硝酸盐快速检测试剂研究及其在酱腌菜中的应用[J]. 食品科学, 2021, 42(18): 321-328.

高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响

Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价