摘要
燕麦β-葡聚糖具有良好的溶解性、高黏性、凝胶性和增稠性等功能特性,可用于提高和改善食品的感官和物理特性,其作为一种新型的功能性食品基料,已引起广泛的研究和关注。本文综述了燕麦β-葡聚糖的提取纯化工艺、分子结构特征、黏度特性、凝胶性和流变学特性等功能特性的研究进展,并分析了存在的问题和发展前景。
β-glucan from Oat had functional properties such as dissolution,high viscosity,gel and thickening and was used in food to increase and improve sensory and physical characteristics.As a new functional food material,the extraction,purification and functional properties ofβ-glucan from oats had been studied proverbially.The technology of extraction and purification,molecular characteristics, functional properties such as viscosity,gel and rheological ofβ-glucan from oats were reviewed. Existing problems and developmental prospects were also analyzed.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2010年第6期1180-1183,共4页
Journal of Triticeae Crops
基金
农业部公益性行业燕麦科研专项(nyhyzx07-009)
关键词
燕麦
Β-葡聚糖
提取纯化
功能特性
Oat
β-glucan
Extraction and Purification
Functional properties
