方案摘要
方案下载| 应用领域 | 食品/农产品 |
| 检测样本 | 其他食品 |
| 检测项目 | 营养成分>脂肪, 蛋白质 |
| 参考标准 | GB 5009.5-2016食品安全国家标准食品中蛋白质的测定；GB 5009.6-2016食品安全国家标准食品中脂肪的测定 |
The protein content of fractions was analyzed using a combustion method (Dumatherm N Pro, C. Gerhardt GmbH & Co. KG, K¨ onigswinter, Germany). A nitrogen conversion factor of 6.25 was used to calculate the protein content. 蛋白质含量使用燃烧法（格哈特公司 杜马森Dumatherm N Pro杜马斯定氮仪）检测。使用6.25做为蛋白质转换系数计算蛋白质含量。 Lipid content was measured by Soxhlet extraction using petroleum ether in the Standard Soxhlet mode for 2 h. 脂肪含量使用石油醚由标准模式的索氏提取（格哈特公司 索克森SOXTHERM全自动快速索氏提取仪)2小时进行检测。
Dry fractionation has shown to be a promising method to obtain less refined protein ingredients from legumes with novel technofunctionalities compared to solvent extracted protein isolates. However, the relationship between composition and functionality of such fractions especially for use as emulsifiers in concentrated emulsions is still unclear. In this study, investigations were carried out with a variety of lentil fractions having different protein contents, on their ability to emulsify and stabilize concentrated oil-in-water emulsions. Fractions produced by dry fractionation had protein, starch, and fiber contents of 11–54%, 0–58% and 19–32%, respectively, and median particle sizes of samples varied between 6 and 78 μm. Protein solubility and zeta potential varied little, and concentrated oil-in-water emulsions prepared with these different fractions at similar protein contents had similar oil droplet sizes. In contrast, the bulk rheology differed markedly with emulsions exhibiting a more solid like behavior when formed with less-refined fractions. Similarly, differences in the development of interfacial rheology were found. These effects were attributed to differences in the amount and size of non-protein particles, which are entrapped in the droplet network and interact with the interfacial layer, highlighting the importance of the presence of such compounds.
与溶剂提取的分离蛋白相比，干法分馏已被证明是从豆类中获得更少精制蛋白质成分的有希望的方法，具有新的技术功能。然而，这种馏分的组成和功能之间的关系，特别是用于在浓缩乳液中用作乳化剂，仍然不清楚。在本研究中，对具有不同蛋白质含量的各种慢粒级分进行了研究，研究了它们乳化和稳定浓缩水包油乳液的能力。通过干法分馏产生的馏分分别具有11-54%，0-58%和19-32%的蛋白质，淀粉和纤维含量，并且样品的中位颗粒尺寸在6至78微米之间变化。蛋白质溶解度和zeta电位变化很小，并且在相似蛋白质含量下用这些不同馏分制备的浓缩水包油乳液具有相似的油滴尺寸。相比之下，散装流变学与在用较细化的馏分形成时表现出更固体的行为的乳液明显不同。同样，发现了界面流变学发展的差异。这些效应归因于非蛋白质颗粒的数量和大小的差异，其在液滴网络中被去除并与界面层相互作用，突出了存在这种化合物的重要性。
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