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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/36690

Title: 添加γ-polyglutamic acid改善海綿蛋糕乳化穩定性
Improving the emulsion stability of sponge cake by the addition of gamma-polyglutamic acid
Authors: Shyu YS;Sung;Wen-Chieh
Contributors: NTOU:Department of Food Science
Keywords: 海綿蛋糕;乳化穩定性;示差熱分析儀;掃描式電子顯微鏡
sponge cake;polyglutamic acid (PGA);emulsion stability;differential scanning calorimetry (DSC);scanning electron microscopy (SEM)
Date: 2010-09
Issue Date: 2015-05-19T06:44:52Z
Publisher: Journal of Marine Science and Technology
Abstract: The batter properties of sponge cake with the addition of γ-polyglutamic acid (PGA) at different levels (0.05, 0.1, 0.5 gkg-1, w/w) was evaluated. The viscosity, emulsion stability and foam stability increased at the addition of 0.5 gkg-1 PGA level. PGA caused significant declines in the differential scanning calorimetry (DSC) enthalpy, onset and peak temperatures of ice-melting transition of sponge cake. Sponge cakes manufactured with 0.5 gkg-1 PGA addition were in general lighter on crumb color and white index than the control. Scanning electron microscopy showed that sponge cake with the addition of 0.1 and 0.5 gkg-1 PGA exhibited microstructures having thinner walls of pores on cake crumb. The internal structure of sponge cake with the addition of PGA (0.1 and 0.5 gkg-1) was finer and smoother than without. The addition of γ-PGA was shown to delay staling of cake crumb as well as improve texture of sponge cake.
Relation: 18(6), pp.895-900
URI: http://ntour.ntou.edu.tw/handle/987654321/36690
Appears in Collections:[食品科學系] 期刊論文

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