襍ǚ侭荳玖スス
荳頑オキ閻セ諡碑エィ譫辔サェ逕ィ莠取オ句ョ壽イケ蜃晁Ω遑ャ蠎ヲ縲∝랤閨壽ァ蜥悟逐蝴シ諤ァ
髦逖ッサ씀랤010 蜿大クǚ慮髣エ씀ǚ022-11-22謠锲萓骲蝠遀/th> | 荳頑オキ閻セ諡比サェ蝎ィ遘第橿譛蛾剞蜈ャ蜿ク | 襍ǚ侭螟ァ蟆铀/th> | 2.1MB |
---|---|---|---|
襍ǚ侭蝗セ迚郀/th> | 譟・逵鋀/a> | 荳玖スス谺。謨ー | 19谺。 |
襍ǚ侭邀サ蝙鋀/th> | PDF 譁鄔サカ | 豬剰ァ域ャ。謨ー | 1010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.