期刊文献+

WBAXs-SPI复合乳液填充凝胶的制备及其性能的研究

Preparation and characterization of WBAXs-SPI mixed emulsion-filled gels
收藏 分享 导出
摘要 研究了以漆酶和温度为诱导制备WBAXs-SPI复合乳液填充凝胶,并与不同凝胶的性能相比较。结果表明:WBAXs-SPI复合凝胶比单一网络凝胶具备更强的机械性能、更强更稳定的网络结构。由于乳液在凝胶网络中起到填充的作用,所以乳液填充凝胶比水凝胶具备更好的机械性能、更强更稳定的网络结构。而WBAXs-SPI复合乳液填充凝胶即具备双网络结构又具备乳液对网络进行支撑,所以其硬度最高,储能模量G’值最高,这证明其机械性能最好,网络结构最强。但是红外结果表明实验所制备的乳液填充凝胶为非活性填充,所以凝胶的机械性能提升幅度有限。 A novel emulsion-filled gel stabilized by WBAXs-SPI was induced by laccase and the temperature. And it was compared with the different gels. The results showed that WBAXs-SPI mixed gels had better mechanical properties, stronger and more stable network structure than single network gels.The emulsion-filled gels had better mechanical properties, stronger and more stable network structure than the hydrogels, because the emulsion played the filling role in the gel network structure. The WBAXsSPI mixed emulsion-filled gels had the double network structure and the emulsion to support the network,so it had the highest hardness and the highest value of G’. And it proved that it had the best mechanical properties, the strongest and the most stable network structure. However, the FTIR results showed that the emulsion-filled gels prepared in this experiment were inactive filled gels and the mechanical properties of the gels were limited.
作者 张鹏龙 陈复生 殷丽君 张丽芬 ZHANG Penglong;CHEN Fusheng;YIN Lijun;ZHANG Lifen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)
出处 《食品科技》 CAS 北大核心 2019年第2期252-258,共7页 Food Science and Technology
基金 国家自然科学基金项目(21676073) 河南省重点自然基金项目(162300410046) 河南省优秀科技创新团队项目.
关键词 小麦麸皮阿拉伯木聚糖 水凝胶 乳液填充凝胶 双网络结构 WBAXs hydrogel emulsion-filled gels double network structure
作者简介 通信作者:陈复生;张鹏龙(1993—),男,硕士研究生,研究方向为蛋白质资源开发与利用。
  • 相关文献
投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈