摘要
亚麻籽胶是一种近年流行起来的,从亚麻籽中提取得到的新型天然多功能植物胶,其具有流变性、乳化性、胶凝性、稳定性等特性,在食品、医药、美容护肤等领域被广泛使用。提取、浓缩、干燥等工艺条件的控制是生产亚麻籽胶的前提,成分、结构的分析是探究亚麻籽胶特性的核心,功能特性的深入研究是开发利用亚麻籽胶的关键。文章主要对亚麻籽胶的提取工艺(原料状态、提取方法、浸提条件、胶液的后期处理)、化学组成(蛋白质、多糖、糖醛酸)和结构特性(中性多糖和酸性多糖)等进行分析论述,以期为亚麻籽胶的加工和利用提供高值化的理论参考。
Flaxseed gum is a new kind of natural multi-functional vegetable gum,which is extracted from flaxseed.Unique functional properties of the flaxseed gum include thickening,gelling,emulsification,foaming ability,stability,etc.,make it to a kind of widely utilized material in food,pharmaceutical and cosmetics beauty industry.The control of extraction,concentration,drying and other processes is the premise of the flaxseed gum production.The analysis of composition and structure is the core of exploring the characteristics of flaxseed gum.The in-depth study of functional characteristics is the key to the development of flaxseed gum.This paper mainly elaborates and analyzes the extraction process(i.e.the state of raw materials,extraction and separation methods,extraction conditions,post-processing methods),the chemical composition(i.e.protein,polysaccharide,uronic acid),the constitution(i.e.neutral polysaccharides and acidic polysaccharide)and the functional properties of flaxseed gum,so as to provide reference for its high-value processing and utilization procedures.
作者
白英
王昕
张琳璐
BAI Ying;WANG Xin;ZHANG Linlu(Food Science and Engineering College,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品科技》
CAS
北大核心
2020年第11期217-223,共7页
Food Science and Technology
关键词
亚麻籽胶
提取
多糖
流变性
flaxseed gum
extraction
polysaccharide
rheological properties
