College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China.
National Engineering Research Center of Seafood, Dalian 116034, China.
Carbohydr Polym. 2018 Oct 15;198:620-630. doi: 10.1016/j.carbpol.2018.06.078. Epub 2018 Jun 18.
The influences of nano-bacterial cellulose (Nano-BC)/soy protein isolate (SPI) complex gel on the textural, rheological, and sensory properties of the ice cream model were investigated. Nano-BC/SPI mixtures with different ratios (Nano-BC:SPI, 1:20, 1:15, 1:10, and 1:5 w/w) were prepared with constant total solid content (16%). Compared with pure SPI, the thermal stability, textural, rheological and emulsifying properties of nano-BC/SPI mixtures were improved. Microstructure of nano-BC/SPI complex gels showed that low doses of nano-BC (1:20, 1:15, and 1:10) had good compatibility with SPI matrix according to images of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Nano-BC/SPI (1:20) had the most similar textural properties to the cream. When 20% of nano-BC/SPI (1:20) mixture was added into ice cream as the cream substitute, the anticipated ice cream with low calorie, melting resistance, and good textural properties was achieved.
研究了纳米细菌纤维素（Nano-BC）/大豆分离蛋白（SPI）复合凝胶对冰淇淋模型的质构、流变和感官特性的影响。采用恒总固形物含量（16%）制备了不同比例（Nano-BC：SPI，1:20、1:15、1:10 和 1:5 w/w）的 Nano-BC/SPI 混合物。与纯 SPI 相比，Nano-BC/SPI 混合物的热稳定性、质构、流变和乳化性能得到了提高。纳米细菌纤维素/SPI 复合凝胶的微观结构表明，根据共聚焦激光扫描显微镜（CLSM）和扫描电子显微镜（SEM）的图像，低剂量的纳米细菌纤维素（1:20、1:15 和 1:10）与 SPI 基质具有良好的相容性。Nano-BC/SPI（1:20）与乳膏的质地特性最相似。当 20%的 Nano-BC/SPI（1:20）混合物作为乳膏替代品添加到冰淇淋中时，可获得预期的低卡路里、抗融性和良好质地特性的冰淇淋。
