摘要
以裸燕麦麸皮为原料,提取得到富含β-葡聚糖的燕麦胶。研究了燕麦胶的乳化性和起泡性,结果显示,燕麦胶具有一定的乳化性和起泡性能,其乳化性和起泡性及其乳化和起泡稳定性与浓度、温度和pH值有关。燕麦胶还具有较低的表面张力和界面张力,随着浓度的增加表面张力和界面张力下降。燕麦胶的黏性和界面张力是影响乳化性和起泡性的主要因素。这些特性都表明了燕麦胶在食品中的潜在应用价值。
Oat β - glucan gum was extracted from naked oat bran. The emulsion and foam properties of the oat gum were assessed. Results show that the oat gum exhibits emulsion and foam capabilities; these capabilities and their stability are affected by the concentration of oat gum, temperature and pH. The oat gum has a significant lowering effect on the surface tension of water and the water - oil interfacial tension. The main factors affecting the foam and emulsion capabilities of the oat gum are the viscosity and interfacial tension of the oat gum. All these indicate a potential utilization value of the oat gum.in food industry.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第6期55-57,共3页
Journal of the Chinese Cereals and Oils Association
关键词
燕麦胶
乳化性
起泡性
oat gum, emulsion property, foam property
