上(shang)海(hai)騰拔(ba)質構儀(yi)用(yong)於(yu)測(ce)定油凝膠(jiao)硬度(du)、內(nei)聚性(xing)和(he)咀嚼性(xing)

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.