期刊
CARBOHYDRATE POLYMERS
卷 125, 期 -, 页码 169-179出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.02.030
关键词
Gelation dynamics; Soy protein isolate/sodium alginate co-blending film; Co-dried preparation; Mechanical property; Phase separation
资金
- National Natural Science Foundation of China [31230057]
- National Key Technology R&D Program for the 12th Five-Year Plan [2012BAD37B01, 2012BAD37B02]
- independent research project program of State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-ZZB-201506]
The influence of sodium alginate (SA) on soy protein isolate (SPI)-based co-blending system gelling properties was studied under thermodynamic compatibility and incompatibility conditions using a direct addition (SPI/SA) or co-drying (SPI/SA-CO) process. For an SPI/SA (30:1) or SPI/SA-CO (30:1) system, the addition of too little SA did not significantly modify the SPI, and the gelation temperature (T-gel) and storage modulus (G') were similar to an SPI solution alone. For SPI/SA (20:1) and SPI/SA-CO (10:1), the T-gel and G' were between the values for solutions of SPI or SA alone; however, SPI/SA-CO (20:1) and SPI/SA-CO (10:1) gels could nearly double the equilibrium value of G' (G(eq)'), thus improving the barrier and mechanical properties of the final formed films. The cryo-transmission electron microscope morphology of the SPI/SA-CO (20:1) and SPI/SA-CO (10:1) systems after heating was of the core-shell type in which the core comprised SPI gel. (C) 2015 Elsevier Ltd. All rights reserved.
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