燕麦β-葡聚糖添加量对谷物饮料稳定性的影响  

Effect of oat β-glucan with different concentration on stability of cereal beverages

作　　者：朱春燕 陈湖南 黄澳 罗舜菁[2] 刘成梅[2] 叶江平[2] ZHU Chunyan;CHEN Hunan;HUANG Ao;LUO Shunjing;LIU Chengmei;YE Jiangping(Ganzhou Quanbiao Biological Technology Co,Ltd.,Ganzhou Jiangxi 341000,China;State Key Laboratory of Food Science and Resource,Nanchang University,Nanchang 330047,China)

机构地区：[1]赣州市全标生物科技有限公司,江西赣州341100 [2]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《南昌大学学报(理科版)》2024年第6期574-579,共6页Journal of Nanchang University(Natural Science)

基　　金：赣鄱俊才支持计划—主要学科学术和技术带头人培养项目(20232BCJ23024);国家自然科学基金资助项目(32101996)。

摘　　要：研究了不同的燕麦β-葡聚糖添加量对谷物储藏稳定性的影响,旨在开发具有优良储藏稳定性的谷物饮料。研究发现,在8%(w/w)燕麦β-葡聚糖添加量下谷物饮料在一个月的储藏期内未观察到分层现象,表明具有较高的稳定性。同时,此体系下的谷物饮料具有稳定的颗粒粒径(68.07~68.43μm)和最低的不稳定指数(0.264),这也进一步说明燕麦β-葡聚糖有效改善了谷物饮料的稳定性。此外,燕麦β-葡聚糖的加入显著提高了谷物饮料的表观粘度以及增加了颗粒之间交联程度,从而有效延缓了颗粒的聚集。结果说明,燕麦β-葡聚糖可作为一种天然的稳定剂用以制备具有优良稳定性的谷物饮料产品。The effect of oat β-glucan with different concentration on the stability of cereal beverages were investigated in order to develop cereal beverages with excellent storage stability.It was found that delamination was unobserved in the cereal beverage with the addition of 8%(w/w)oat β-glucan over a one-month storage period,which indicated high stability.Meanwhile,the cereal beverages under this system had stable particle size(68.07~68.43μm)and the lowest instability index(0.264),which further indicated that oat β-glucan effectively improved the stability of the cereal beverages.In addition,the addition of oat β-glucan significantly increased the apparent viscosity of cereal beverages and the degree of cross-linking between particles,thereby effectively delaying the aggregation of particles.The results indicated that oatβ-glucan could be used as a natural stabilizer to prepare cereal beverage products with excellent stability.

关 键 词：燕麦Β-葡聚糖 谷物饮料 稳定剂 流变特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]