摘要
燕麦已被公认为具有保健功能的营养食品,不同的加工方法对燕麦的β-葡聚糖可产生不同程度的影响,从而影响其生物学功能。燕麦的加工方法主要包括热处理、挤压、均质、发酵等。热处理主要导致高分子量的β-葡聚糖发生降解;挤压和发酵可能会造成β-葡聚糖的分子结构和理化性质的改变;均质会使β-葡聚糖的流变学行为发生改变。总之,加工对燕麦的结构与功能的影响值得进一步关注。
Oats have been recognized as full nutritious and health functions food. The effect of different processing on oats beta-glucan are different,thereby affecting their biological functions. Heat treatment, extrusion,homogenization and fermentation are the commonly used processing technology on oats. The high molecular weight beta-glucan is easilier degraded by heat treatment,and the molecular structure and physicochemical properties of beta-glucan may be changed by extrusion and fermentation,while the rheology behavior of the beta-glucan can be changed by the homogeneous. Anyway,effect of processing on the function and structure of oats beta-glucan was highlighted.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期366-369,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2011BAK10B03
2012BAK17802)
南昌大学食品科学与技术国家重点实验室项目(SKLF-MB-201002
SKLF-TS-201109)
江西省国际合作项目(2011BDH80026
2012BDH80019)
关键词
燕麦
加工
Β-葡聚糖
oats
food processing
beta-glucan
