燕麦β-葡聚糖流变特性的测定

Rheological Properties of Oat β-glucan Solution

以燕麦麸皮为原料提取 β -葡聚糖 ,并通过AR10 0 0流变仪和毛细管粘度计对其流变特性进行了研究。实验结果表明 :β -葡聚糖溶液是一种非触变的假塑性流体体系 ,且假塑性随着浓度的升高而增强。一定条件下溶液同时表现出粘弹性质 ,但无屈服应力的存在。较之于其它几种常用的食品胶体 ,β -葡聚糖能产生更大的粘度及良好的口感。此外 β -葡聚糖还具有较好的热稳定性 。

glucan was prepared from oat bran.Its flow properties were studied using an AR1000 rheometer and capillary viscometer.The results showed that β-glucan was pseudoplastic and not thixotropic.The solution showed viscoelastic behavior in dynamic conditions and no yield stress was observed.In contrast to other food colloids with respect to thickening properties,β-glucan provided higher viscosity and better mouth feeling.In addition,β-glucan solution was stable against heat-treatment.All these properties give β-glucan a very good application prospect as a thickening agent or stabilizing agent.