酵母葡聚糖脂肪替代品的研究.pdf

1、江南大學(xué)碩士學(xué)位論文酵母葡聚糖脂肪替代品的研究姓名：宮艷艷申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：徐學(xué)明20080601AbstractAbstract13glucanwaspreparedfromwastebeeryeastTheeffectof付1eextractedmethodtothe13glucananditspropertyasthefatreplacerwerestudiedTheauthorappliedthisfat

2、replacerteducefatcontentofbakingproductstostudytheeffectsofitonthepropertiesofsuchlowfatfood，theaimWastodevelopnewtypefoodanduseglucanfullyinindustryp—D—glucanWasextractedfromthecellwallofspentbreweryeastwithalkali，acida

3、lkaliandenzyme—alkalimethod，respectivelyThebasiccomponentsofthethreedifferentextractedproductswereanalyzedTheconcentrationof13glucanextractedbyenzyme—alkalimethodwashighestwhichreached8681％，whilethealkalimethodwaslowestw

4、hichwas7653％IRspectrumanalysisshowedtheproductionWasmostly阻D—glucanandwithoutDmannoseThemolecularweightwasdeterminedbyhi曲performanceliquidchromatography(HPLC)Themolecularweightofthesampleextractedbyacid—alkalimethodwaslo

5、westwhichwas535x105，whilethehighestwasenzymealkalimethodwhichWas113x106Theeffectofdifferentextractmethodsto13glucanasthefatreplacerwasstudiedbyrheologyproperty，oil—bindingcapacity，freezemeltpropertyheatstabilityDynamicvi

6、scoelasticpropertyexperimentshowedthattheviscosityofthe6％13glucansolutiondecreasedwithshearrateincreased，andrepresentpseudoplasticandnotthixotropicTheeffectsoftheextractmethodstotheoilbindingcapacityfreezemeltpropertyoft

7、he13glucansolutionwerenotevidence，thenetworkstructureofthesamplewhichextractedbyacidalkalimethodwasmostcompactforthelowestmolecularweightaswellasthewellfreezemeltpropertyBythesameheattreatment，theviscosityofthelBglucanso

8、lutiondecreasedslowerthanotherediblecolloidswhichgiveIBglucanagoodstabilitytoheatLowfathighratiocakeswerepreparedwith13glucanwhichWasextractedbyenzyme—alkalimethodasfatreplacerThephysicalchemistryparameters，textureparame

9、tersandsensoryevaluationwereinvestigatedTheresultsshowedthatmoistureofthecakeincreasedwhilespecificvotumeofthecakedecreasedwithincreasingpercentageoffatreplaceThetexturecharacteristicsofthehigh—ratecakeswith13glucanwered

10、eterminedbyTPAThespringiness，gumminess，resilienceofthehigh—ratiocakeswereincreasedbythepglucanand13glucanimprovedthechewinessofthehighratiocakesBythesensoryevaluationthecharacteristicsofcakewithpglucanas20％fatreplacerhad

11、nosignificantdifferencewiththetraditionalcakewithoutanyfatreplacerTherewereremarkablecorrelationsbetweensensoryandinstrumentalparametersInthestudyofyeastglucanapplicatedinthelow—faticecream，theice—creamplasmviscosityandt

12、hehardnessoficecreamincreasedwithincreasingpercentageoffatreplaceTheadditionofyeastglucanmadetheproductshavehigherexpandratiooficecream，butthelowantimeltingabilityThesensoryevaluationresultsshowthatthefatreplacehasaprope