莠ァ蜩∝ア募糸 謾カ阯剰ッ・蝠龻銅

謔ィ螂ス 逋サ蠖ᷨ/a> 豕ィ蜀ᥨ/a>

蠖灘燕菴咲スョ䬨⁨/dt>
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

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
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.

謾カ阯剰ッ・蝠龻銅

謠千、コ

謔ィ逧・蕗險€蟾イ謠蝉コ、謌仙粥䬨∵龻莉ャ蟆龻惠隨ャ荳€譌カ髣エ蝗槫、肴お~