郑爽,李博,李艳青

• 1:黑龙江八一农垦大学食品学院

摘要(Abstract)：

利用南瓜籽蛋白和卡拉胶为原料制备乳液凝胶脂肪替代物，通过单因素试验研究了不同配比下南瓜籽蛋白、卡拉胶与大豆油对热诱导乳液凝胶理化特性的影响。结果表明，不同配比的南瓜籽蛋白、卡拉胶和大豆油均能显著影响热诱导凝胶的理化特性。综合分析，当南瓜籽蛋白添加量为3%、卡拉胶添加量为1.5%、大豆油添加量为10%时，制备的乳液凝胶的凝胶特性、乳化稳定性、冻融稳定性、蒸煮损失等指标更稳定。

关键词(KeyWords)： 南瓜籽蛋白;卡拉胶;乳液凝胶;脂肪替代物

Abstract:

Keywords:

基金项目(Foundation): 黑龙江八一农垦大学三横三纵支持计划(TDJH202003)

作者(Author): 郑爽,李博,李艳青

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