期刊
JOURNAL OF FOOD SCIENCE
卷 73, 期 5, 页码 C283-C291出版社
WILEY
DOI: 10.1111/j.1750-3841.2008.00780.x
关键词
cross-linking; gel; glyceraldehyde; soy protein; swelling
This study focused an amino, cross-linking as means of forming soy protein hydrogels with modifiable properties. The efficiency of glyceraldehyde, a potential food-grade cross-linking agent, was compared to glutaraldehyde, a well-known dialdehyde. The influence of the concentration of these agents on the degree of cross-linking as well as macroscopic and supramolecular properties was studied. The effect of Increasing the cross-linker concentration was mainly an increase in degree of cross-linking and gel storage modulus (G') and a decrease in gel swelling ratio and increase in gel deswelling ratio. However, the cross-linking influence was less pronounced in the case of glyceraldehyde. Glutaraldehyde displayed greater ability to form hydrogels with modifiable properties. Finally, electron micrographs suggested that cross-linking agent type had no impact on gel microstructure.
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