【摘要】 研究了裸燕麦水溶性β-葡聚糖的凝胶特性。结果表明,燕麦β-葡聚糖的凝胶形成主要受分子量、粘度、浓度和温度等因素的影响,低分子量、低粘度、高浓度和低温利于凝胶的形成。用DSC结果表明,5％燕麦β-葡聚糖凝胶的溶解温度为69℃;燕麦β-葡聚糖的凝胶强度随浓度增大而增大;Ca2+会影响凝胶强度。更多还原

【Abstract】 The paper mainly studied the gelling properties of naked oat β-glucan. The results showed gelling forming properties of oat β-glucan were influenced by its molecular weight, concentration, viscosity and temperature.The meltingtemperature of 5% oat β-glucan gel was 69℃ by DSC. The gel strength of oat β-glucan increased with the concentration and the calcium ion could influenced on it.更多还原