青稞β-葡聚糖凝胶形成及其特性研究  

Gel Formation and Gel Property of Highland Barley β-Glucans

作　　者：申瑞玲[1] 曹高山[1] 常广双[1] 赵学伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国粮油学报》2009年第7期55-58,80,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(20776135)

摘　　要：研究了相对分子质量分布范围为9×10^3—12×10^3的青稞β-葡萄糖凝胶形成条件以及质量分数、pH等因素对凝胶的质构特性和持水性的影响。结果表明,在5和21℃时,质量分数较高的小分子的青稞β-葡聚糖容易形成凝胶,且随着质量分数的增加凝胶强度增大;水合时间对凝胶强度影响不显著;质量分数为5.3%的β-葡萄糖在中性条件下形成的凝胶特性较好,添加蔗糖和Ca^2＋对凝胶质构特性也有明显影响;较高质量分数的青稞β-葡聚糖凝胶具有良好的持水性。The gelling of barley β - glucan with low molecular weight （9 x 10^3 - 12 ×10^3） and the influence of parameters, such as concentration of β- glucan and pH, on the texture and water holding capacity of the gel were investigated. Results： At 5 ℃ and 21 ℃, low molecular weight samples form gel very quickly and easily, and the gel intensity increases with increase of concentration. Time of aquation has limited effect on the gel intensity. The gel of 5.3 % β - glucan formed at pH 7 exhibits good gel properties, and adding sucrose and Ca^2＋ also has some effects on the gel texture properties. The gel of relatively high concentration of β- glucan has good water holding capacity.

关 键 词：青稞 Β-葡聚糖 凝胶特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]