黄原胶和瓜儿豆胶对红芸豆豆沙的抗老化作用研究  

The Anti-aging Effect of Xanthan Gum and Guar Gumon Red Kidney Bean Starch

作　　者：弓玉红[1] 陈振家[1] 李玉娥[1] 

机构地区：[1]山西农业大学食品学院,山西太谷030801

出　　处：《长江大学学报（自然科学版）》2011年第6期252-255,18,共4页Journal of Yangtze University(Natural Science Edition)

基　　金：山西农业大学科技创新基金(2006002)

摘　　要：采用将黄原胶和瓜儿豆胶添加到红芸豆(Phaseolusvu lgaris)豆沙中的方法,对其不同加量和配比的抗老化作用进行了研究。结果表明:单一添加时,黄原胶添加量为0.2g/100g、瓜儿豆胶添加量为0.3g/100g时豆沙老化度达到最低;复配时,以0.2g/100g的黄原胶和0.3g/100g的瓜儿豆胶复合添加时豆沙老化度达到最低;复配的抗老化效果优于单一添加。The Xanthan gum and guar gum were added in the red kidney beans(Phaseolusvu lgaris) to investigate the anti-aging of usage and proportion.The results showed that:for single adding,when the usage of Xanthan gum was 0.2g/100g or the usage of Guar gum was 0.3g/100g,the red kidney beans reached the lowest degree of aging;for mixed adding,when the usage of Xanthan gum was 0.2g/100g,and that of Guar gum was 0.3g/100g,the red kidney beans reached the lowest degree of aging;the effect of mixed adding was better than that of single adding.

关 键 词：红芸豆(Phaseolusvu lgaris) 黄原胶 瓜儿豆胶 抗老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]