摘要
对小麦麸皮水溶戊聚糖和碱溶戊聚糖的理化性质进行研究,发现2种不同戊聚糖组分的粘度不同,碱溶戊聚糖组分的粘度明显高于水溶戊聚糖的粘度;氧化交联实验表明,在H2O2/POX酶氧化体系作用下,小麦麸皮水溶戊聚糖具有很好的氧化交联反应效果,而碱溶戊聚糖组分的氧化交联效果较差;小麦麸皮水溶和碱溶戊聚糖均具有较高的吸水能力,吸水能力为自身重量的10倍左右,戊聚糖在盐溶液中的吸水能力比水中的吸水能力高,另外碱溶戊聚糖的吸水能力稍大于水溶戊聚糖的吸水能力;水溶戊聚糖和碱溶戊聚糖具有不同的乳化稳定性,其中碱溶戊聚糖具有较好的乳化稳定性.
The physicochemical properties of two wheat bran pentosan fractions were studied. Capillary viscosity tests showed that water-soluble pentosan（WSP） and alkaline-soluble pentosans （AEP） had different viscosity, AEP demonstrated higher viscosity compared with WSP. The cross-linking test indicated that in the presence of H2O2/ peroxidaso （POX）, WSP showed better oxidative gelation property. Both water-soluble pentosan （WSP） and alkaline-soluble pentosans （AEP） showed good water holding capacity, with lg WSP or AEP capable of holding 10g water. In addition, pentosans showed better water holding capacity in NaCl solution compared with in water. Emulsion test showed that alkaline-soluble pentosans （AEP） had high emulsion stability, and WSP had much low emulsion stability.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第6期15-19,共5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
水溶戊聚糖
碱溶戊聚糖
粘度特性
氧化交联
吸水性
乳化稳定性
Wheat bran
water-soluble pentosan（WSP）
alkaline - soluble pentosans（AEP）
viscosity
cross-linking
water holding
emulsion stability
