CAJ | 학술논문

燕麦β-葡聚糖作为一种高品质的食品功能因子,具有良好的应用价值和开发前景,已成为目前国内外研究的热点内容之一.本文综述了β-葡聚糖的分子特征、理化性质、制备工艺、检测方法等研究进展,并对其生理功能和在食品中的应用情况作了详细的归纳总结.
연맥β-포취당작위일충고품질적식품공능인자,구유량호적응용개치화개발전경,이성위목전국내외연구적열점내용지일.본문종술료β-포취당적분자특정、이화성질、제비공예、검측방법등연구진전,병대기생리공능화재식품중적응용정황작료상세적귀납총결.
Oat β-glucan, a kind of functional factor with high quality, has aroused increasing interest of research in its high application value and bright development future. This paper summarizes the current research advances in β-glucan including molecular characteristics, physical and chemical properties, and preparation and determination methods. Moreover its physi- ological function and application in food production are described in detail.