丝素的发泡性和胶凝性

Foaming and Gelling Properties of Silk Fibroin

摘要:

丝素的起泡能力低于酪蛋白酸钠，但泡沫稳定性明显优于酪蛋白酸钠.丝素溶液直接或经剪切后放置均易形成凝胶，经高速剪切作用后形成凝胶的速度明显加快；随着丝素浓度增加，丝素凝胶的弹性增加；丝素经复合风味蛋白酶水解后形成凝胶，动态实验结果表明，其胶凝点在酶解进行至9min左右.用SEM和TEM观察丝素凝胶的超微结构发现，直接放置形成的丝素凝胶的网孔小于剪切作用后形成的凝胶.

Abstract:

Foam capacity(FC) of silk fibroin was lower than that of caseinate, while its foam stability (FS) was markedly better than that of caseinate. Fibroin solution formed gels more rapidly with shearing than without shearing. Scanning electron microscopy (SEM)