摘要
β-葡聚糖的凝胶性是其重要的加工特性之一,而凝胶的网络结构对食品的质构起到决定性作用,不同分子量对β-葡聚糖的凝胶及其特性具有显著的影响。该文以不同相对分子质量的燕麦β-葡聚糖为原料,采用流变学、质构、扫描电镜等分析方法,研究不同浓度的等比例β-葡聚糖对复合凝胶的表观和功能性质的影响。结果表明,80℃处理混合β-葡聚糖,葡聚糖LOG与葡聚糖OG的质量比为1∶1,形成凝胶的最低浓度为7%,随着混合β-葡聚糖浓度的增加,形成复合凝胶的储能模量G'值、硬度、弹性、咀嚼性等随之增加,其持水性和持油性也相应增加,并且其凝胶的网络结构越致密均匀。
The gelation of oat β-glucan is the most important processing characteristics and the networks of gel play an important role in the texture of food. The effects of β-glucan molecular weights on the gelation and properties was significant. In this research, oat β-glucan with the different molecular weights was used as materials to study the effects of different concentration on the functional properties of β- glucan mixed gels induced by heating through rheological measure, texture profile analyzer and scanning electron microscope. The results showed that the lowest concentration required to form β-glucan mixed gels was 7 % at 1 ∶ 1 mass ratio of low and high molecular weight β-glucan, the storage modulus G', hardness, springiness and chewiness of β-glucan mixed gels increased with higher β-glucan concentration and the water-holding and oil-holding properties were also correspondingly increased. The gel network structure of the mixedβ-glucan formed with the high concentration of β- glucan was more compact and smooth.
作者
樊蕊
周丹
马培华
曹学丽
袁芳
FAN Rui;ZHOU Dan;MA Pei-hua;CAO Xue-li;YUAN Fang(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China;School of Public Health, Peking University, Beijing 100191, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;School of Life Science and Technology, Beijing University of Chemical Technology, Beijing 102200, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第16期6-10,共5页
Food Research and Development
