文獻(xiàn)引用產(chǎn)品:
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產(chǎn)品貨號
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產(chǎn)品名稱
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CAS
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規(guī)格
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S12003
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干酪素鈉
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9005-46-3
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BR，90%
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摘要：This research investigated the influence of pH-shifting and ultrasonication on the formation of pea protein isolate (PPI)/sodium caseinate (NaCas) co-dispersion and the acid coagulation properties of PPI/NaCas blends. The results showed that pH-shifting could not form stable PPI/NaCas dispersions. A combination of pH-shifting and ultrasonication successfully produced PPI/NaCas dispersions with different ratios. All dispersions had an average particle size of around 270 nm and a zeta potential value of around −35 mV. More importantly, they all exhibited excellent solubility and colloidal stability. Rheological results indicated that dispersions with different PPI/NaCas ratios have various gelation behavior. The gelation time decreased with increasing PPI concentration in the blends. The elastic modulus of PPI/NaCas gels decreased with increasing PPI concentration when the percentage of PPI was lower than 50%. Increasing PPI concentration to higher than 50% resulted in the gradual increase of elastic modulus. The gel formed at the PPI/NaCas ratio of 1:1 had the weakest structure and lowest hardness, which ruptured during the frequency sweep. The incorporation of PPI prevented the synesis and increased the water-holding capacity of NaCas gel. The gels produced with different PPI/NaCas ratios exhibited various textural properties. By controlling the PPI/NaCas ratio in the blends, it is feasible to produce PPI/NaCas co-gels with desirable textural properties.
文獻(xiàn)鏈接：https://www.sciencedirect.com/science/article/pii/S0268005X2300108X
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產(chǎn)品貨號
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產(chǎn)品名稱
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CAS
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規(guī)格
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S27484
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分離乳清蛋白
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84082-51-9
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80%
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摘要：The versatile applications of high internal phase emulsions (HIPEs) in the food industry have aroused widespread interest. However, it remained a challenge to prepare HIPEs that were solely stabilized by proteins and had desirable stability and rheological properties. Herein, stable and tailorable HIPEs stabilized solely by whey protein isolate (WPI) were prepared via oil phase gelatinization by glycerol monostearate (GM). Unlike conventional HIPEs, the small size of oil droplets (from 17.06 μm to 5.43 μm) and gel-like network structure in the oil phase, a resultant of the gelatinization of the oil phase, endow the superior stable and desirable rheological properties of our oleogels-in-water HIPEs. Oil gelation could improve the freezing-thawing stability of the oleogels-in-water HIPEs, and the appearance remained stable after six freezing-thawing cycles. The rheological properties of the oleogels-in-water HIPEs could be tailored by GM concentrations, as GM increased their viscoelasticity and recoverability, which proved the printability of the oleogels-in-water HIPEs. Moreover, the half-life of fucoxanthin in fucoxanthin-loaded oleogels-in-water HIPEs was 2.5 times higher than that dissolved in oil, the increased stability of fucoxanthin in the oleogels-in-water HIPEs was owing to the gel network structure formed by GM. In vitro digestion suggested encapsulation of fucoxanthin by oleogels-in-water HIPEs was an effective way to improve their oral bioaccessibility (28.62%–45.48%). These results demonstrated the potential of oil gelation in designing novel HIPEs for numerous food applications.
文獻(xiàn)鏈接：https://www.sciencedirect.com/science/article/pii/S0268005X23001558
文獻(xiàn)引用產(chǎn)品:
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產(chǎn)品貨號
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產(chǎn)品名稱
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CAS
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規(guī)格
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S10003
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α-淀粉酶（枯草桿菌）
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9000-90-2
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生物技術(shù)級,
~50 U/mg
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摘要：The physicochemical and acid gelation properties of lotus seed milks (LSMs), total solid concentrations varying from 5 to 20 wt%, were investigated in comparison with bovine skim milk (10 wt%). LSM was prepared by soaking, blending and milling, filtering followed by α-amylose treatment to hydrolyse the starch in order to reduce its viscosity. The particle size of LSM revealed a multimodal distribution with two main size distributions, a smaller one (∼0.06 and ∼1.5 μm) from protein aggregates as a result of the heat treatment and a larger one (∼1.5 μm and ∼250 μm) likely due to the presence of undissolved protein and cellular materials. A slight shift toward higher sizes, due to further protein denaturation, can be observed after heating at 80 °C for 30 min. As expected, the viscosity of LSM depended on the total solid concentration, and was found to be similar to that of the skim milk when the LSM concentration was around 5 wt%. Addition of glucono-δ-lactone resulted in the formation of LSM gels, and the gelation of LSM occurred when the pH decreased to ∼6 while that of skim milk occurred at pH 5.2. Small deformation rheological measurements showed that it is possible to obtain a LSM acid-gels similar in viscoelastic behaviour (complex modulus G*≈300 Pa after 5 h acidification) to 10 wt% skim milk gel when the concentration of LSM is about 11.1 wt% (same dietary energy as skim milk). Confocal laser scanning microscopy showed that a similar microstructure to skim milk gel is observed for 5 wt% LSM gel, while a denser protein network with voids were observed at high LSM concentrations. The colour of these milk gels appeared white under the naked eye and their syneresis decreased sharply with the increase in concentration with a syneresis similar to that of skim milk when LSM concentration was ≥15 wt%. This study suggested for the first time the potential of LSM to be a strong alternative for the manufacture of non-animal acid milk gels.
文獻(xiàn)鏈接：https://www.sciencedirect.com/science/article/pii/S0268005X23001546