食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
15期
164-168
,共5页
燕麦%β-葡聚糖%特性%处理%提取
燕麥%β-葡聚糖%特性%處理%提取
연맥%β-포취당%특성%처리%제취
oat%β-glucan%features%properties%processing%extraction
对国内外对于燕麦β-葡聚糖物化特性分析现状进行了总结，发现与其他来源的β-葡聚糖相比，燕麦β-葡聚糖具有更好的水溶性和皮肤渗透性以及较强的吸附小分子的能力，应用前景广阔。此外我们讨论了品种、生长环境、加工处理、提取工艺4方面因素对其提取效果的影响，旨在为燕麦β-葡聚糖的提取与进一步研究提供建议。
對國內外對于燕麥β-葡聚糖物化特性分析現狀進行瞭總結，髮現與其他來源的β-葡聚糖相比，燕麥β-葡聚糖具有更好的水溶性和皮膚滲透性以及較彊的吸附小分子的能力，應用前景廣闊。此外我們討論瞭品種、生長環境、加工處理、提取工藝4方麵因素對其提取效果的影響，旨在為燕麥β-葡聚糖的提取與進一步研究提供建議。
대국내외대우연맥β-포취당물화특성분석현상진행료총결，발현여기타래원적β-포취당상비，연맥β-포취당구유경호적수용성화피부삼투성이급교강적흡부소분자적능력，응용전경엄활。차외아문토론료품충、생장배경、가공처리、제취공예4방면인소대기제취효과적영향，지재위연맥β-포취당적제취여진일보연구제공건의。
By summarizing the progress of research on properties of oatβ-glucan so far at home and abroad ,we discovered that comparing with other sources ,oat β-glucan has advantages such as good solubility ,skin-permeability and high absorption of small molecules ,so it has a good prospect in cosmetics. We also discussed four factors affecting its properties including variety,environment,processing and extraction:different varieties of oat have distinctions in the content and position of β-glucan;processing and extraction have an obvious influence on the extraction rate ,even molecular structure and weight. All properties are important in the application of oatβ-glucan ,so we could provide suggestions for the extraction and further research of oat β-glucan through this article.
