- 學位論文
食鹽、黃豆分離蛋白與味噌對卡德蘭膠與kappa-鹿角菜膠流變性質的影響
Effects of salt, soy protein isolate and miso on rheological properties of curdlan and kappa-carrageenan
摘要
卡德蘭膠為分子型熱不可逆凝膠，而kappa-鹿角菜膠為離子型熱可逆膠，其為兩種物理性質截然不同的膠體，於是想探討分別添加食鹽與黃豆分離蛋白於卡德蘭膠懸浮液與kappa-鹿角菜膠懸浮液中對於其流變的影響。食鹽添加於卡德蘭懸浮液會使顆粒無法完全展開，因此得到硬度較軟的膠體，並增加其膠體的流動性，鈉鹽添加於kappa-鹿角菜膠懸浮液中可以中和本身的負電而得到質地較硬的膠體，並使懸浮液可以在較高的溫度下結膠，但要回到液態時也將在較高溫的環境下融解，黃豆分離蛋白添加於卡德蘭膠懸浮液會因為破壞膠體的排列而得到較軟的膠體，因此也增加了膠體的流動性，黃豆分離蛋白添加到kappa-鹿角菜膠懸浮液經過冷卻可以得到較硬的膠體強度，但在高濃度的黃豆分離蛋白的添加下會因黃豆分離蛋白增稠的特性使kappa-鹿角菜膠無法再回到液態，味噌為高鹽高蛋白發酵食品，因此將味噌添加於卡德蘭膠與kappa-鹿角菜膠懸浮液中成型，在低濃度的味噌添加中可較未添加味噌的卡德蘭膠與kappa-鹿角菜膠硬，但味噌比例增加會破壞膠體的網狀結構而變軟，以卡德蘭膠成型的味噌片經過覆熱，膠片會變軟，但味噌比例提高，覆熱後較不易變軟，kappa-鹿角菜膠味噌片經過覆熱會完全融解，但味噌比例提高會增高其融解溫度，直到40%的味噌比例會因固形物吸附融解的懸浮液而無法融解。
並列摘要
Curdlan is a molecular thermo-irreversible gel, while kappa-carrageenan is an ionic thermo-reversible gum, which is a colloid with two distinctly different physical properties. Therefore, it is proposed to separately add salt and soy protein isolate to curdlan suspensions and kappa-carrageenan suspensions on their Rheology. The addition of salt to the curdlan suspension will not allow particles to fully expand, resulting in softer colloids and increased colloidal fluidity. The addition of sodium salt to the kappa- carrageenan suspension neutralizes the negative charge itself to give a harder colloid and allows the suspension to gel at a higher temperature but also returns to the liquid state with high temperature environment to melt. The addition of soy protein isolate to curdlan suspensions results in softer colloids due to disruption of colloidal arrangement and therefore also increases colloidal fluidity. The addition of soy protein isolate to the kappa- carrageenan suspension resulted in harder colloidal strength after cooling, but kappa- carrageenan could no longer be added due to the thickened soy protein isolate with the addition of high soy protein isolate back to liquid. Miso is a high-salt, high-protein fermented food, so miso is added to curdlan and kappa- carrageenan suspension. In low concentrations of miso, curdlan and kappa-carrageenan can be harder than miso without adding miso, but the increase of miso ratio will destroy the colloidal network structure and become soften. The curdlan coated miso flake will soften, but the proportion of miso will increase. After being heated, the miso flake will soften. After heating, kappa- carrageenan miso flake will melt completely, but the proportion of miso will increase increase its melting temperature until 40% of the miso ratio can not be thawed due to the solids adsorbing the melted suspension.