CAJ | 학술논문

研究了相对分子质量分布范围为9×103～12×103的青稞β-葡萄糖凝胶形成条件以及质量分数、pH等因素对凝胶的质构特性和持水性的影响.结果表明,在5和21℃时,质量分数较高的小分子的青稞β-葡聚糖容易形成凝胶,且随着质量分数的增加凝胶强度增大;水合时间对凝胶强度影响不显著;质量分数为5.3%的β-葡萄糖在中性条件下形成的凝胶特性较好,添加蔗糖和Ca2+对凝胶质构特性也有明显影响;较高质量分数的青稞β-葡聚糖凝胶具有良好的持水性.
연구료상대분자질량분포범위위9×103～12×103적청과β-포도당응효형성조건이급질량분수、pH등인소대응효적질구특성화지수성적영향.결과표명,재5화21℃시,질량분수교고적소분자적청과β-포취당용역형성응효,차수착질량분수적증가응효강도증대;수합시간대응효강도영향불현저;질량분수위5.3%적β-포도당재중성조건하형성적응효특성교호,첨가자당화Ca2+대응효질구특성야유명현영향;교고질량분수적청과β-포취당응효구유량호적지수성.
The gelling of barley β- glucan with low molecular weight (9×103 ～ 12×103) and the influence of pa-rameters, such as concentration of β - glucan and pH, on the texture and water holding capacity of the gel were investigat-ed. Results: At 5 ℃ and 21 ℃, low molecular weight samples form gel very quickly and easily, and the gel intensity in-creases with increase of concentration. Time of aquation has limited effect on the gel intensity. The gel of 5.3 % β - glucan formed at pH 7 exhibits good gel properties, and adding sucrose and Ca2+ also has some effects on the gel texture proper-ties. The gel of relatively high concentration of β - glucan has good water holding capacity.