大蒜多糖功能性质的研究  

Study of Functions and Properties of Garlic Polysaccharide

作　　者：黄雪松[1] 李颖思[1] 石思迷[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《现代食品科技》2009年第6期588-591,共4页Modern Food Science and Technology

基　　金：国家高技术研究发展计划专项经费(2007AA10Z340);国家自然科学基金(30671472)资助

摘　　要：大蒜多糖是新发现的功能因子,为确定其在食品、功能食品、药品、化妆品等产品中的应用特性,本文测定大蒜多糖在不同溶剂的溶解特性,并以酪蛋白,蛋清,甘油等为对照,测定其吸油性,起泡性,吸湿性,保湿性等应用特性。结果表明大蒜多糖可溶于水,微溶于乙醇,不溶于丙酮、乙酸乙酯、正丁醇等有机溶剂。大蒜多糖吸油性要好于酪蛋白,起泡性(50%)低于蛋清(70%),吸湿性和保湿性均高于甘油。因此,大蒜多糖可广泛适用于饮料,肉制品,奶制品,代脂食品,化学药品等产品中的主辅材料,将增加上述产品的保健功能和加工适性。For better application of Garlic polysaccharide, a new functional compound, the solubility, capacities of oil absorption, moisture absorption and retention, frothing, foam stability, organoleptic and apparent evaluation of garlic polysaccharide were investigated. Results showed that the garlic polysaccharide could be soluble in water, slightly soluble in ethanol but insoluble in other organic solvents. It had better oil absorption capacity than casein, lower foaming characteristics （50%） egg while （700）, and higher moisture absorption and hydration retention properties than glycerol. These researches can provide references for the application of garlic polysaccharide in food, medicine and other fields.

关 键 词：大蒜多糖 溶解性 吸湿性 起泡性 保湿性 吸油性 

分 类 号：R151[医药卫生—营养与食品卫生学]