莠ァ蜩∝ア募糸 謾カ阯剰ッ・蝠・銅

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襍・侭荳玖スス

荳頑オキ閻セ諡碑エィ譫・サェ逕ィ莠取オ句ョ壽イケ蜃晁Ω遑ャ蠎ヲ縲∝・閨壽€ァ蜥悟逐蝴シ諤ァ

髦・ッサ・・008          蜿大ク・慮髣エ・・022-11-22
謠・萓・蝠・/th> 荳頑オキ閻セ諡比サェ蝎ィ遘第橿譛蛾剞蜈ャ蜿ク 襍・侭螟ァ蟆・/th> 2.1MB
襍・侭蝗セ迚・/th> 譟・逵・/a> 荳玖スス谺。謨ー 19谺。
襍・侭邀サ蝙・/th> PDF 譁・サカ 豬剰ァ域ャ。謨ー 1008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.

謾カ阯剰ッ・蝠・銅

謠千、コ

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