| 超微粉碎、挤压和蒸煮对燕麦胶黏度及形态的影响 |
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| 引用本文： | 张民,梁漪,裴颖,高薇薇,王会来. 超微粉碎、挤压和蒸煮对燕麦胶黏度及形态的影响[J]. 食品与发酵工业, 2009, 35(3) |
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| 作者姓名： | 张民 梁漪 裴颖 高薇薇 王会来 |
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| 作者单位： | 1. 天津科技大学食品工程与生物技术学院,天津,300457
2. 天津知味斋食品科技有限公司,天津,300201 |
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| 摘 要： | 测定了超微粉碎、挤压和蒸煮3种前处理方式对燕麦胶黏度的影响,采用原子力显微镜(AFM)观测了3种前处理方式对燕麦胶团聚物形态和大小的影响。结果表明:燕麦胶溶液不存在屈服应用;3种前处理方式对燕麦胶影响的顺序是,挤压>超微粉碎>蒸煮;3种前处理方式均可显著地(P<0.05)改变燕麦胶团聚物的高度和直径。
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| 关 键 词： | 超微粉碎 挤压 蒸煮 黏度 原子力显微镜 |
Effects of Micro Smash, Extrustion and Steaming on the Viscosity and Configuration of Oat Gum |
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| Zhang Min,Liang Yi,Pei Ying,Gao Weiwei,Wang Huilai. Effects of Micro Smash, Extrustion and Steaming on the Viscosity and Configuration of Oat Gum[J]. Food and Fermentation Industries, 2009, 35(3) |
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| Authors: | Zhang Min Liang Yi Pei Ying Gao Weiwei Wang Huilai |
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| Abstract: | The effects of micro smash,extrusion and steaming on the viscosity and configuration were explored.The results showed that there was no yield stress in oat gum solution.The effects of these three kinds of treatment on the viscosity of oat gum were:extrusion > microsmash > steaming.All the treatments could change the height and diameter of oat gum conglomeration. |
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| Keywords: | microsmash extrusion steam heating viscosity AFM |
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