襍ƴ侭荳玖スス
荳頑オキ閻セ諡碑エィ譫ᖼサェ逕ィ莠取オ句ョ壽イケ蜃晁Ω遑ャ蠎ヲ縲∝龻閨壽ァ蜥悟逐蝴シ諤ァ
髦ᘾッサ䬨龻009 蜿大クƴ慮髣エ䬨ƴ022-11-22謠᭚萓⃚蝠ᙨ/th> | 荳頑オキ閻セ諡比サェ蝎ィ遘第橿譛蛾剞蜈ャ蜿ク | 襍ƴ侭螟ァ蟆/th> | 2.1MB |
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襍ƴ侭蝗セ迚ᛨ/th> | 譟・逵ᣨ/a> | 荳玖スス谺。謨ー | 19谺。 |
襍ƴ侭邀サ蝙ᣨ/th> | PDF 譁サカ | 豬剰ァ域ャ。謨ー | 1009谺。 |
蜈崎エケ荳玖スス | 轤ケ蜃サ荳玖スス |
Abstract
The camellia oil emulsion was stabilized by the bamboo shoot protein and soybean protein isolate complex, and the oleogel system was prepared by the emulsion-templated approach. The results showed that the complex formed a weak gel network through intramolecular and intermolecular hydrogen bonds, and all oleogel samples exhibited good oil binding capacity (>50%). When the ratio of bamboo shoot protein/soybean protein isolate was 4:1, the oleogel exhibited the highest viscosity recovery rate (70.05%) and the strongest cohesiveness (30.98 g). As the ratio of bamboo shoot protein increased, all oleogel samples exhibited elastic-dominated solid-like behavior with good thermal stability. In vitro digestion measurements showed that when the ratio of bamboo shoot protein to soybean protein isolate was 2:1, the maximum release amount of free fatty acids could be reduced to 33.62%, and the release time was extended to 40 min. These results suggest that bamboo shoot protein can be used as a structural agent in oleogels, and it is promising for fabricating oleogel-based products.