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大麦β-葡聚糖凝胶特性研究进展

Progress on the gelation of barley β-glucan
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摘要 综述大麦β-葡聚糖凝胶形成的影响因素以及凝胶形成机理,并对其在食品工业的应用和研究方向进行展望。 The influencing factors and formation mechanisms of β-glucan were described ,and forecast its research direction and application in food industry.
作者 申瑞玲 曹高山 刘延奇
机构地区 郑州轻工业学院食品与生物工程学院
出处 《食品与机械》 CSCD 北大核心 2008年第6期141-143,共3页 Food and Machinery
基金 国家自然科学基金项目(编号:20776135)
关键词 大麦 Β-葡聚糖 凝胶特性 Barley β-glucan Gelation
分类号 TS210.1 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献21

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二级参考文献63

  • 1申瑞玲,王章存,姚惠源.燕麦β-葡聚糖的乳化性研究[J].食品与机械,2004,20(4):4-5. 被引量：12
  • 2申瑞玲,姚惠源.裸燕麦麸β葡聚糖的流变学特性及凝胶形成[J].无锡轻工大学学报（食品与生物技术）,2005,24(1):41-44. 被引量：27
  • 3裴素萍,蔡东联,朱昱,马莉,王莹.燕麦β-葡聚糖治疗大鼠高脂血症[J].第二军医大学学报,2006,27(5):510-513. 被引量：13
  • 4申瑞玲,王章存,董吉林,姚惠源.燕麦β-葡聚糖对小鼠结肠菌群及其功能的影响[J].营养学报,2006,28(5):430-433. 被引量：28
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食品与机械
2008年 第6期

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