摘要
以裸燕麦麸皮为原料 ,提取得到 β 葡聚糖。对不同质量分数燕麦β 葡聚糖的乳化性、乳化稳定性以及温度和pH值对它们的影响进行了研究 ,同时比较了燕麦 β 葡聚糖和几种不同食品胶体的乳化性能。结果显示 :燕麦 β 葡聚糖是有良好的乳化性和乳化稳定性 ,且浓度、温度、pH对其有一定影响。
Oat β-glucan was extracted from naked oat bran. The emulsion capability and emulsion stability of different concentrations of oat β-glucan extraction and the effects of temperature and pH on emulsion properties, the com parison oat β-glucan's emulsion properties with different kinds of food gums were studied. The results showed that oat β-glucan had better emulsions capab ility emulsion stability the oat β-glucan concentration, temperature, pH cou ld aff ect the properties.
出处
《食品与机械》
CSCD
2004年第4期4-5,共2页
Food and Machinery
