大麦β-葡聚糖的凝胶特性及应用研究进展

Research Progress in Gel Properties and Application of Barley β-Glucan

大麦作为全球产量第四大谷物,并富含降低血浆胆固醇、控制血糖、免疫调节以及抗氧化等生理功能的大麦β-葡聚糖,具有广阔的开发前景。在食品体系中大麦β-葡聚糖可作为亲水胶体发挥作用,前人研究主要集中在添加大麦β-葡聚糖食品的加工工艺优化,和其作为功能性食品配料的应用,而大麦β-葡聚糖还可影响食品加工过程中组分间物理和化学反应,进而影响食品质构、营养和功能。因此文章介绍了大麦β-葡聚糖的分布、提取纯化和结构,以及β-葡聚糖精细微观结构与葡聚糖凝胶特性间的构效关系研究进展,发现β-葡聚糖的分子质量以及纤维三糖单元和纤维四糖单元的比例是影响β-葡聚糖的凝胶过程和凝胶微观结构的重要因素。还着重讨论了大麦β-葡聚糖在食品基质中形成凝胶影响食品物性的机制,为避免β-葡聚糖在食品中产生负面影响,扩展大麦β-葡聚糖在食品中的应用提供参考。

Barley is the fourth largest cereal crop in the world and rich in barley β-glucan,which has the function of lowering plasma cholesterol,controlling blood glucose,immune regulation and anti-oxidation.In the food system,barley β-glucan can act as a hydrophilic colloid. Previous studies have focused on the optimization of processing technology for adding barley β-glucan food,and its application as a functional food ingredient. The barley β-glucan can also affect the food processing process between the physical and chemical reactions,thereby affecting the food texture,nutrition and function. The distribution and purification of barley β-glucan in barley grains,the progress of analysis of the structure of barley β-glucan,and the structure-activity relationship between the microstructure of β-glucan and the structure of glucan gel were reviewed in this paper. It was found that the molecular weight of β-glucan and the ratio of the cellotriosyl and the cellotetraosyl were important factors affecting the gel formation process and the microstructure of the gel. The mechanism of barley β-glucan gel formation and its properties,as well as its effect on physical properties of food were also discussed. This paper provides reference to avoid negative impact of barley β-glucan on the products and exert its physiological function in food.