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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel
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The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel

机译：Tapioca淀粉磷酸酯磷酸酯对酸诱导酪蛋白凝胶流变性能和微观结构的影响

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摘要

This study aimed to investigate the effects of acetylated distarch phosphate (ADSP) from tapioca starch on the rheological properties and microstructure of acid-induced casein gel using dynamic rheological tests, creep re-covery, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). The rheological re-sults showed that the casein and casein/ADSP gels displayed shear-thinning behavior. The apparent viscosity and viscoelasticity (G' and G '') of casein/ADSP gels increased with ADSP content, except for 2.0% ADSP. The power law model indicated that ADSP increased the structural strength of the casein/ADSP gels. The creep recovery data were fitted using Burger's model, which showed that the highest instantaneous elasticity and stiffness was ob-served when the ADSP concentration was 1.5%. The fractal dimension obtained from CLSM indicated that the dis -order of the casein network decreased with ADSP concentration. SEM micrographs suggested that the porosity of casein/ADSP gels was decreased by ADSP and that a higher concentration of ADSP (2.0%) broke the continuity of the network structure. The results of this study could potentially facilitate the improvement of the stability of yo-gurt and provide valuable information for the manufacturers. (C) 2020 Elsevier B.V. All rights reserved.
机译：本研究旨在研究乙酰化磷酸淀粉（ADSP）从烟草淀粉（ADSP）对酸诱导的酪蛋白凝胶的流变性能和微观结构的影响使用动态流变测试，蠕变重新覆盖，共聚焦激光扫描显微镜（CLSM）和扫描电子显微镜（SEM）。流变的重新调查显示酪蛋白和酪蛋白/ ADSP凝胶显示剪切变薄行为。除了2.0％的ADSP之外，酪蛋白/ ADSP凝胶的表观粘度和粘弹性（G'和G'和G'和G'和G'和G'和G'）增加了2.0％的ADSP。电力法模型表明，ADSP增加了酪蛋白/ ADSP凝胶的结构强度。使用汉堡模型安装蠕变恢复数据，这表明当ADSP浓度为1.5％时，可以获得最高的瞬时弹性和刚度。从CLSM获得的分形尺寸表明，酪蛋白网络的剖视比随着ADSP浓度而降低。 SEM显微照片表明，ADSP降低了酪蛋白/ ADSP凝胶的孔隙率，并且较高浓度的ADSP（2.0％）打破了网络结构的连续性。本研究的结果可能有助于改善yo-gurt的稳定性，并为制造商提供有价值的信息。 （c）2020 Elsevier B.v.保留所有权利。

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