褐藻胶对蛋黄酱流变特性的影响  

Effects of Alginate on Rheological Properties of Mayonnaise

作　　者：杨述[1] 高昕[1] 许加超[1] 付晓婷[1] 韩芳[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品与生物技术学报》2011年第6期806-811,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(30771674);新世纪人才计划项目(NCET-07-0779);教育部科学技术研究重点项目(109099);山东省科技攻关计划项目(2008GG1005008)

摘　　要：探讨了改善蛋黄酱品质的最佳褐藻胶添加量,利用流变仪研究了不同添加量的褐藻胶对蛋黄酱流变特性的影响。静态流变特性的研究表明:蛋黄酱样品呈现出触变性、假塑性,流变学方程为Herschel–Bulkley;温度对蛋黄酱样品的表观粘度的影响符合Arrhenius模型。动态流变性质的研究表明:蛋黄酱样品显示弱凝胶的特性。实验表明:添加褐藻胶的能显著提高蛋黄酱的流变学稳定性,其中褐藻胶添加质量分数为2.0%的蛋黄酱样品比添加量为2.5%的蛋黄酱样品在流变学特性、感官特性上更接近全脂类蛋黄酱。The aim of this manuscript was to improve the qualitiy of mayonnaise through supplement of alginate,for this,the effect of alginate content on the rheological of mayonnaise were analysis.All mayonnaises prepared in this study exhibited shear thinning behavior,thixotropy and following the Herschel–Bulkley model.The viscosity（within 4~25℃） followed an Arrhenius temperature dependence and and the activation energy was determined,the addition of alginate also affected apparent viscosity of mayonnaise.Viscoelastic properties of mayonnaise samples were characterized using dynamic oscillatory shear test and it was observed that mayonnaises exhibited weak gel-like properties by small strain oscillatory measurements.According to those results,the addition of 2.0% alginate significantly increased the rheological stability of mayonnaise.

关 键 词：褐藻胶 蛋黄酱 流变特性 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]