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第 35 卷 第 5 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 黄泽华等: 大麦 茁鄄葡聚糖的凝胶特性及应用研究进展 2 9

筋质量弱化,大麦 茁鄄葡聚糖对面筋蛋白交联品质的 claims related to beta鄄glucans from oats and barley and
影响是其推广应用的掣肘。 maintenance of normal blood LDL鄄cholesterol concentra鄄
2)将大麦 茁鄄葡聚糖作为脂肪替代物已经被证 tions (ID 1236, 1299), increase in satiety leading to a
明是有效果的,但是依然存在影响产品质构和感官 reduction in energy intake (ID 851, 852), reduction of
post鄄prandial glycaemic responses ( ID 821, 824), and
评分的因素。 大麦 茁鄄葡聚糖具有亲水胶体的性质,
“digestive function冶 (ID 850) pursuant to Article 13(1)
在食品加工过程中,大麦 茁鄄葡聚糖分子受热舒展,
of Regulation (EC) No. 1924 / 2006[J]. EFSA Journal,
凝胶融化,参与食品熟化过程的热化学反应;当温度
2011, 9(6): 2207.
下降,在食品基质中大麦 茁鄄葡聚糖形成凝胶网络,
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与食品组分相互穿插,形成微凝胶体系,参与食品结 Review: variability in fine structures of noncellulosic cell
构的形成。 这种大麦茁鄄葡聚糖与食品组分分子间的 wall polysaccharides from cereal grains: potential impor鄄
物理和化学反应,改变了食品的最终结构,从而对食 tance in human health and nutrition[J]. Cereal Chemi鄄
物的质构、营养和功能产生极大影响。 stry Journal, 2010, 87(4):272 - 282.
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形成凝胶影响食品物性的机制,理解大麦 茁鄄葡聚糖
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与食品基质间作用模式,进而指导大麦食品加工,改
et al. Phytochemical and dietary fiber components in bar鄄
善大麦食品品质,发挥大麦 茁鄄葡聚糖的生理功能,
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性高等优点,将大麦 茁鄄葡聚糖作为一种天然功能性 Progressive pearling of barley kernel: chemical charac鄄
成分用于食品、保健品和医药等领域具有广阔的开 terization of pearling fractions and effect of their inclu鄄
sion on the nutritional and technological properties of
发应用前景。
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