酪蛋白与卡拉胶凝胶作用机理的研究-食品工程专业论文.docxVIP

优秀毕业论文 精品参考文献资料 ABSTRACTThis ABSTRACT This experiment mainly regard casein—carrageenan complex system as the research object，the effect of different factors on the gel properties and theological properties of the system was studied．The main form of interaction between casein and carrageenan was discussed．Through thermal dynamic analysis and detection the changes of protein functional groups before and after the reaction which reveals mechanism of casein and carrageenan gel，and the microstructure of the gel Was observed． Under the low pH level，the gel strength of casein-carrageenan increased、Ⅳitll the pH， pH=4，gel strength reached the maximum value of 785．32 1 g，and then show a downward trend．The ratio of casein and carrageenan is 1,gel strength of 749．73 89，at this time the gel texture is better．Weakening effect on gel strength of NaCl is strong，at the concentration of 1．Omol／L，the gel strength from 356．6569 down to 28．6589，loss rate as high as 91．96％． Casein—carrageenan system compared、Ⅳitll casein alone．melting endothermic peak broadening and the phase transition temperature from 88．6℃ increase to 90．1℃．The system exhibits pseudoplastic fluid characteristics．With the increasing amount of carrageenan，flow index n dropped from 0．925 1 to 0．7270，consistency coefficient K rised from O．3796 to 3．4403，and with different concentration of carrageenan，the system elastic modulus G’is greater than the viscous modulus G,with carrageenan added the system varies with frequency stability improved．rnle interaction between carrageenan and casein were mainly attributed to electrostatic interaction，the power of the hydrogen bonding and covalent disulfide bonding are followed，hydrophobic function is the weakest． The increased consentration of carrageenan would result in increased particle size of the system，when the concentration Was 0．5％，the molecule size could reach to 1 096．8nm，almost five times of the molecular diameter of casein．Infrared spectroscopy analysis show