小麦粉中阿拉伯木聚糖氧化胶凝性质的研究

Oxidative Gelation of Arabinoxylans from Wheat Flour

本文采用小振幅振荡流变测量法对小麦面粉中水可提取阿拉伯木聚糖 (WEAX)的氧化胶凝性质进行了研究。结果表明 ,WEAX的氧化胶凝能力与小麦粉的氧化处理情况、小麦粉的品种有关 ;增加过氧化物酶用量可加快凝胶形成速率 ,H2 O2 则有一最适用量 (30 0～ 1133ppm) ;WEAX浓度增加 ,凝胶结构的弹性增大。不同小麦粉中WEAX的组成和结构分析显示 ,WEAX的分子量对它们的氧化胶凝性质的影响最大。

The oxidative gelation properties of water-extractable arabinoxylans(WEAX)from wheat flour was investigated by small amplitude oscillatory rheological measurement.The results indicated that the gelling capacity of WEAX was related to the oxidative treatment during flour processing and the type of flour.Increased amount of peroxidase improved the gelling rate.An optimun level of H_2O_2 treatment(300～1133oon)was needed to improve the gelling capacity.The elastifity of the gel structure increased with raised concentration of WEAX.By analysis of the compositions and structure of WEAX from different flours,it showed that the molecular weight of WEAX had the most significant influence on its oxidative gelation capacity.