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2017年05月02日

【期刊论文】采用豌豆蛋白研发一种适合蛋奶素食主义者使用的无蛋蛋糕

杨宏顺, Muyang Lin , Siang Hong Tay , Hongshun Yang, *, Bao Yang , Hongliang Li

Food Hydrocolloids,2017,69(-):440-449

2017年10月03日

摘要

Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes, providing emulsification, flavour, colour, and many other properties. However, because of various health concerns and religious beliefs, some consumers cannot enjoy traditional cakes made with eggs. In the current study, isolated pea protein (PPI), xanthan gum (XN), and emulsifier mixtures were investigated to prepare eggless cakes and their roles were determined. The physicochemical properties of the batter and final cake products, the microstructure of the final cakes, and structural properties of starches and glutens at the meso-scale were characterised. The eggless cake recipe containing PPI, 0.1% XN and 1% soy lecithin (SL) was found to be close to the control traditional cakes in terms of specific gravity (1.01 vs. 1.03), crumb colour (a* at 0.09 vs. 0.04), and crumb pore properties (average pore area both 0.20 mm2). Cakes with formulation R4 were most similar to the control cakes with respect to the 1047/1022 relative intensity of the IR spectra of starches (both 0.55) and the nanostructures of glutenins. Therefore, formulation PPIþ0.1% XNþ 1% SL was considered as a potential candidate recipe for substituting eggs in cakes.

关键词: 蛋糕, 豌豆蛋白, 黄原胶, 乳化剂, 傅里叶变换红外光谱 原子力显微镜;Cake, Pea protein, Xanthan gum, Emulsifier, Fourier transform infrared spectroscopy (FTIR), Atomic force microscopy (AFM)

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2017年05月02日

【期刊论文】大豆分离蛋白和多糖替代鸡蛋,制作适合素食主义者的金黄蛋糕

杨宏顺, Lin M, Tay SH, Yang H*, Yang B, Li H.

Food Chemistry,2017,229(-):663-673

2017年09月27日

摘要

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08 cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1 g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100–200 nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.

关键词: 无蛋蛋糕, 大豆分离蛋白;乳化剂;面糊;傅里叶变换红外光谱;原子力显微镜;原料替换;淀粉;eggless cakes; soybean protein isolate; emulsifier; batter; Fourier transform infrared spectroscopy (FTIR); atomic force microscopy (AFM); Ingredient substitution; starch

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2010年02月28日

【期刊论文】磁控溅射法沉积SiNx非晶薄膜的生长机制及结构分析

衣立新, 邬洋, 衣立新*, 王申伟, 杜屿瑶, 黄圣, 冀国蕊, 王永生

光谱学与光谱分析,2009,29(5):1260~1263,-0001,():

摘要

利用磁控溅射技术在单晶Si衬底上沉积了SiNx非晶薄膜。样品的傅里叶变换红外吸收光谱(FTIR)显示,SiNx非晶薄膜在812~892cm-1范围内存在一个较强的吸收谱带。该吸收谱带对应于Si-N-Si键的伸缩振动吸收(Stretching vibration mode),其吸收峰峰位随着溅射功率的增大明显红移;但退火后,该吸收峰又逐渐蓝移。结合中心力模型和自由结合模型,分析了磁控溅射过程中SiNx非晶薄膜的生长机制和内部结构。研究认为,随着溅射功率的提高,薄膜中先后形成Si-N。四面体,Si-N-Sia,Si-N2-Si2及Si-N3-Si等结构,这几种结构分别对应着Si-N-Si键的不同模式的振动吸收。随着退火温度的升高,分子热运动逐渐加剧,非晶SiNx薄膜发生相分离,生成Sh3N4和Si纳米晶颗粒,因此,Si-N-Si键的吸收峰逐渐向Si3N4的特征振动吸收峰位870cm-1靠近。

关键词: SiNx非晶薄膜, 磁控溅射, 傅里叶变换红外光谱

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