期刊
FOOD HYDROCOLLOIDS
卷 131, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2022.107743
关键词
Rheological; Microalgae; Viscosity; Gelation behavior; High-speed shearing treatment
资金
- National Key R&D Program of China [2018YFD0901000]
- Shandong Provincial Key R D Program [2018GHY115012]
- Natural Science Foundation of Shandong Prov-ince [ZR2015CM011]
This study provides a scientific basis for the application of microalgae in food and the changes in food rheology containing microalgae.
As a biological resource, microalgae are considered promising functional food components due to their balanced composition and various nutritional components. Its function in food is not limited to health but also plays a structural role in food. Therefore, research of the rheological properties of microalgae is vital. Thermal pretreatment (TP) and high-speed shearing homogenization (HSH) are common processing methods in food processing. Here, we studied the effects of TP and HSH on the rheological properties, microstructure, polysaccharide content, and monosaccharide composition of Synechococcus sp. PCC 7002 and Spirulina platensis. The combined of TP and HSH treatment endowed the Spirulina platensis suspensions with shear thinning characteristics and enhanced gel characteristics (G'> G ''), they also led to the breaking of Spirulina platensis cells, thus soluble polysaccharides such as polysaccharides bound to cell walls were released, which greatly increases the viscosity of the suspensions. This study provides a scientific basis for the food of microalgae and the change of food rheology containing microalgae.
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