大豆多肽在果凍中的應(yīng)用研究.pdf

1、中國(guó)日用化學(xué)工業(yè)研究院碩士學(xué)位論文大豆多肽在果凍中的應(yīng)用研究姓名：衛(wèi)鵬申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：應(yīng)用化學(xué)指導(dǎo)教師：杜志平20060601里旦旦些蘭三些嬰壅墮堡主堂焦堡苧AbstractInordertoinhibithydrolysisofsoybeanpeptideinajelly，threefoodhydrocolloids，1ccarrageenan，konjacandlocustbeangum，wereappliedassubst

2、rateAllofthefoodhydrocolloidsarcplantpolysaccharideswithphysiologicalfimctionsBecauseoftheclosecorrelationofthestabilityofthesoyhearlpeptideinajellysystem，thepropertiesofrheologyofthehydrocolloidswerestudiedtooptimizethe

3、jellyformulahatheend，atastableandstablejellycontaining10％soybeanpeptidewaspreparedinthelaboratoryFirst，orthogonalexperimentsweredesignedtooptimizetheformulaefromamixtureofKearrageenan，konjacandlocustbeangumTheorthogonale

4、xperimentswerecarriedoutbymonitoringthemlshrinkingabilityviscosityandgelstrengthAformulaofccarrageenangum：Konjacgum：Locustbeamgum=2：2：1WaSdeterminedThen，RS75stress—controllrheometerwasusedtoexaminetheflowtypesofthemixedh

5、ydrocolloifssolutionsindifferentconcentrationThenonNewtonin6exandapparentviscosityofsolutionsindifferentconeentrationwereobtainedfromfittingtheexperimentalresultswiththepowermodelTheGurvcoftheviscosityasafunctionofsoluti

6、onconcentrationcouldalsobefittedbyabinomialindicatingtheobviouscorrespondeucybetweenthemTheviscosityofthehydrocoUoidmixturewasalsomeasuredatdifferenttemperature，pHandconcentrationTheeffectofsucrose，sodiumchloride，sodiumc

7、itrate，soybcanpeptideandfreezing—thawprocessontheviscositywasdiscussedtooThen，theselectedhydrocolloidmixturewasdissolvedinthedistilledwatermadheatedtomakethegelsolutionThesoyheanpeptidejellywaspreparedbyaddingsoybeanpept

8、ideafterhydrocolloidsolutionbeingcooledSucrose，sodiumchlorideandsodiumcitrateandotheradditiveswerealsobeusedinthejellytomodifythetaSteofsoybeanpeptideandtoimprovethetextureofthejellyFinallythechemicalanalysisWaSappliedto

9、determinethepeptidecontentinsoyheanpeptidestuffandinsoybCanpeptidejellyThestabilityofthepeptideinsoybearlpeptidejellywasevaluatedbyanalyzingthepeptidecontentafterjellypreparationandduringjellystorageTheresultshowedthatth