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小麦麸皮戊聚糖氧化胶凝机理研究 被引量：2

STUDY ON THE MECHANISM OF OXIDATIVE GELATION FOR WHEAT BRAN PENTOSANS
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摘要 采用凝胶过滤色谱(SepharoseCL—4B)和紫外吸收光谱,以小麦麸皮戊聚糖组分PWSPI和PWSPII为例,对戊聚糖的氧化胶凝机理进行了研究.研究表明,戊聚糖的氧化胶凝反应是由其主要组分阿拉伯糖与木糖组成的复合物(PWSPI)所引起,其中含有的阿魏酸基团参与戊聚糖的氧化胶凝反应,并使戊聚糖相对分子质量变大,进而使溶液粘度增加;而阿拉伯糖与半乳糖组成的复合物(PWSPII)因不含有阿魏酸,没有发生氧化胶凝反应. <Abstrcat> The oxidative gelation mechanism of wheat bran pentosans were studied by gel filtration chromatograph and UV absorption spectrum.The results can be primarily concluded that the oxidative gelation of wheat bran pentosan was induced by the arabinoxylan compound comprising of arabinose,xylose,and ferulic acid,and the molecular weight and viscosity increase after oxidative gelation.While wheat bran pentosan fraction comprising of arabinose and galctose,and without ferulic acid content could not induce oxidative gelation.
作者 郑学玲 李利民 姚惠源
机构地区 河南工业大学粮油食品学院 江南大学食品学院
出处 《河南工业大学学报（自然科学版）》 CAS 北大核心 2005年第2期8-11,共4页 Journal of Henan University of Technology：Natural Science Edition
基金 国家"十五"重点科技攻关项目(2001BA501A02)
关键词 小麦麸皮 戊聚糖 氧化胶凝 机理 wheat bran pentosan oxidative gelation mechanism
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献11

  • 1Udy D C. The intrinsic viscosities of the watersoluble components of wheat flour [ J ]. Cereal Chem, 1956,33:67.
  • 2Wrench P M. The role of wheat flour pentosans in baking. Ⅲ. Enzymic degradtion of pentosan fractions[J]. J Sci Food Agric, 1965,16:51 ～58.
  • 3Girhammar U, Nair B M. Certain physical properties of water soluble non-starchy polysaccharides from wheat, rye, barley and oats [ J ]. Food Hydrocolloids 1992,6: 329 ～ 343.
  • 4Moore A M, Hoseney R C. Factors affecting the oxidative gelation of wheat water-solubles [ J ].Cereal Chem, 1990,67( 1 ) :76 ～ 80.
  • 5Ciacco C F, D' Appolonia B L. Characterization and gelling properties of wheat water-soluble pentosan [ J]. Cereal Chem, 1990,67 ( 1 ): 81 ～84.
  • 6郑学玲,刘延奇,范会平,张志昂,姚惠源.小麦麸皮戊聚糖氧化胶凝性质研究[J].郑州工程学院学报,2004,25(4):20-23. 被引量：5
  • 7Schooneveld M F, Voragen A G. Studies on the oxidative crosslinking of feruloylated arabinoxylans from wheat flour and wheat bran[ J]. Carbohydrate Polymers, 1999,38: 309 ～ 317.
  • 8Neukom H, Markwald. Oxidative gelation of wheat flour pentosans: a new way of crosslinking polymers[J]. Cereal Foods World, 1978,59: 374～ 378.
  • 9Ciacco C F, D' appolonia B L. Characterization and gelling capacity of water-soluble pentosans isolated from different mill streams [ J ]. Cereal Chem, 1982,59:96 ～ 99.
  • 10Brillouer J M, Lelievre D. Isolation, purification and characterization of a complex heteroxylan from industrial wheat bran [ J ]. Journal of Agricultural Food Chemistry, 1982,30:488 ～ 495.

二级参考文献7

  • 1Udy D C. The intrinsic viscosities of the watersoluble components of wheat flour [ J ]. Cereal Chem, 1956,33:67.
  • 2Moore A M, Hoseney R C. Factors affecting the oxidative gelation of wheat water-solubles [ J ].Cereal Chem, 1990,67 ( 1 ): 85 - 87.
  • 3Ciacco C F, D' Appolonia B L. Characterization and gelling properties of wheat water-soluble pentosan [ J ] . Cereal Chem, 1990,67: 81 - 84.
  • 4Neukom H, Markwald. Oxidative gelation of wheat flour pentosans: a new way of crosslinking polymers [ J ]. Cereal Foods World, 1978,23: 374 - 378.
  • 5Girhammar U, Nair B M. Certain physical properties of water soluble non-starchy polysaccharides from wheat, rye, barley and oats [ J ]. Food Hydrocolloids, 1992,6:329 - 343.
  • 6Ciacco C F, D' appolonia B L. Characterization of pentosans from different wheat flour classes and of their gelling capacity[J]. Cereal Chem, 1982, 59: 100 - 108.
  • 7Ciacco C F, D' appolonia B L. Characterization and gelling capacity of water-soluble pentosans isolated from different mill streams [ J ]. Cereal Chem, 1982,59:96 - 99.

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二级引证文献9

河南工业大学学报（自然科学版）
2005年 第2期

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