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題 名 | 多醣類混合添加對分離大豆蛋白質乳化物質感特性的影響=Effects of Mixed Addition of Polysaccharides on Textural Characteristics of Soy Protein Isolate Emulsion |
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作 者 | 蔡震壽; 大村浩久; | 書刊名 | 食品科學 |
卷 期 | 22:5 1995.10[民84.10] |
頁 次 | 頁514-520 |
分類號 | 346.77 |
關鍵詞 | 多醣類; 分離大豆蛋白質; 乳化物; 質感特性; Polysaccharides; Soy protein isolate; Emulsion; Textural characteristics; |
語 文 | 中文(Chinese) |
中文摘要 | 褐藻酸納、三仙膠與k-鹿角菜膠三者以不同比例方式混合添加,探討其對溶液黏度與乳化物質感特性的影響。任何二種多醣類混合添加,其溶液的黏度均明顯的下降,顯示多醣類間有相抗作用。當任何二種多醣類混點添加於分離大豆蛋白質乳化物中,均顯示乳化物的硬度、附著性與凝集性的增加,表示多醣類間對乳化物有相乘作用。其中以添加k-鹿角菜膠者,表現最高的質感特性。 |
英文摘要 | The effecs of the addition of mixtures of sodium alginate, xanthan gum and k-carrageenan at different mixing ratios on the viscosity of their solutions and the textural characteristics of soy protein isolate emulsions were investigated. All combinations to two kinds of polysaccharides were added into the solution, and the existence of antagonism between the polysaccharide was shown. As the combinations were added inot the soy protein isolate emulations, increases of hardness, adhesiveness and cohesiveness were found, showing the existence of synergism between the polysaccharides. The emulsions with k-carrageenan addition showed the highest textural characteristics. |
本系統中英文摘要資訊取自各篇刊載內容。