| 李小平.燕麦β 葡聚糖的提取纯化及功能特性研究进展[J].麦类作物学报,2010,30(6):1180 |
| 燕麦β 葡聚糖的提取纯化及功能特性研究进展 |
| Research Progress on the Extraction, Purification and Functional Properties of β Glucan from Oat |
| |
| DOI：10.7606/j.issn.1009-1041.2010.06.037 |
| 中文关键词: 燕麦 β 葡聚糖 提取纯化 功能特性 |
| 英文关键词:Oat β glucan Extraction and Purification Functional properties |
| 基金项目:农业部公益性行业燕麦科研专项(nyhyzx07 009)。 |
|
| 摘要点击次数: 1477 |
| 全文下载次数: 3317 |
| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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 of β glucan from oats had been studied proverbially. The technology of extraction and purification, molecular characteristics, functional properties such as viscosity, gel and rheological of β glucan from oats were reviewed. Existing problems and developmental prospects were also analyzed. |
|
查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
基本信息
