| 裸燕麦麸皮β-葡聚糖特性及与食用胶的比较研究 |
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| 引用本文： | 张美莉,高聚林,李明,张艳芳.裸燕麦麸皮β-葡聚糖特性及与食用胶的比较研究[J].食品与发酵工业,2006,32(8):44-47. |
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| 作者姓名： | 张美莉 高聚林 李明 张艳芳 |
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| 作者单位： | 1. 内蒙古农业大学食品科学与工程学院,呼和浩特市,010018
2. 内蒙古农业大学农学院,呼和浩特市,010018 |
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| 摘 要： | 以内蒙古产裸燕麦麸皮为原料提取β-葡聚糖,并通过NDJ-7型旋转黏度计及BrookFiel d黏度计对其流变学特性进行研究。结果表明:裸燕麦麸皮中的β-葡聚糖溶液表现出明显的假塑性流体的性质。在较低浓度下20%蔗糖溶液体系较水溶液体系黏度明显增加;高浓度下蔗糖的存在与否对β-葡聚糖的黏度影响不大。在中性条件下,β-葡聚糖分子有良好的热稳定性;温度对β-葡聚糖溶液黏度的影响较大,温度升高,黏度迅速减小。较低浓度的β-葡聚糖溶液与CMC产生的黏度相近。
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| 关 键 词： | 裸燕麦麸皮 β-葡聚糖 流变学特性 热稳定性 食用胶 |
| 收稿时间： | 03 12 2006 12:00AM |
| 修稿时间： | 06 14 2006 12:00AM |
Comparison Study on Properties of Naked Oat Bran β-glucan Solution with Edible Glue |
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| Zhang Meili,Gao Julin,Wu Hanqimuge,Zhang Yanfang.Comparison Study on Properties of Naked Oat Bran β-glucan Solution with Edible Glue[J].Food and Fermentation Industries,2006,32(8):44-47. |
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| Authors: | Zhang Meili Gao Julin Wu Hanqimuge Zhang Yanfang |
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| Affiliation: | College of Food Science and Engineering, InnerMongolia Agricultural University, Huhhot 010018, China; 2 College of Agronomy, InnerMongolia Agricultural University, Huhhot 010018, China |
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| Abstract: | β-glucan was prepared from naked oat bran.Its flow properties were studied using NDJ-7 rotory viscometer and Brook Field viscometer.Resultes indecated that β-glucan solution was not thixotropic.The viscosity of 20% sucrose solution system is obviously higher than that of water solution system in lower consistency β-glucan solution.On the contrary,β-glucan has nearly no effect on the viscosity of β-glucan in high concentration β-glucan solution.β-glucan molecule has good heat stability at pH 7.0.Temperature had a major effect on the viscosity of β-glucan since the viscosity decreased quickly astemperature increased.The viscosity of lower consistency β-glucan solution is close to CMC. |
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| Keywords: | nake doat bran β-glucan rheological properties heat stability edible glue |
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