燕麦 $ \beta $-葡聚糖的理化特性及其对肌原纤维蛋白乳化性质的影响-学报杂志社

期刊信息

合肥工业大学（自然科学版），2025年5月，第48卷第5期：659-664

DOI: 10.3969/j.issn.1003-5060.2025.05.012

作者信息

王启龙 $ ^{1,2} $，王军辉 $ ^{1,2} $，左淑荣 $ ^{1} $，刘咏 $ ^{1} $

(1. 合肥工业大学食品与生物工程学院, 安徽合肥 230601; 2. 合肥工业大学农产品生物化工教育部工程研究中心, 安徽合肥 230601)

摘要和关键词

摘要: 文章以不同产地的燕麦为原料, 采用热水提取法提取燕麦 $ \beta $葡聚糖, 并用傅里叶变换红外光谱(Fourier transform infrared spectroscopy, FTIR)、气相色谱(gas chromatography, GC)、高效凝胶渗透色谱(high performance gel permeation chromatography, HPGPC)和X射线衍射(X-ray diffraction, XRD)等方法对其进行表征; 同时制备肌原纤维蛋白(myofibrillar protein, MP)和燕麦 $ \beta $葡聚糖复合乳液, 探究其乳化活性、乳化稳定性及乳液液滴尺寸。结果表明: 所提取的燕麦 $ \beta $葡聚糖均由葡萄糖组成, 3种燕麦 $ \beta $葡聚糖之间没有明显的理化或结构差异; 复合乳液的乳化活性和乳化稳定性均明显高于纯MP乳液, 且3种燕麦 $ \beta $葡聚糖均能显著减小MP乳液液滴的尺寸, 提高乳液质量。研究结果为MP和燕麦 $ \beta $葡聚糖食品乳液体系的构建提供了参考。

关键词: 燕麦 $ \beta $ 葡聚糖；肌原纤维蛋白(MP)；乳液；乳化性

Authors

WANG Qilong $ ^{1,2} $, WANG Junhui $ ^{1,2} $, ZUO Shurong $ ^{1} $, LIU Yong $ ^{1} $

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: In this paper, oat $ \beta $-glucans were extracted from oats of different origins by hot water and characterized by Fourier transform infrared spectroscopy (FTIR), gas chromatography (GC), high performance gel permeation chromatography (HPGPC), and X-ray diffraction (XRD). A composite emulsion of myofibrillar protein (MP) and oat $ \beta $-glucan was prepared to investigate its emulsification activity, emulsification stability, and emulsion droplet size. The results showed that all the oat $ \beta $-glucans consisted of glucose, and there were no significant physicochemical or structural differences among the three oat $ \beta $-glucans. The emulsification activity and emulsification stability of the composite emulsion were significantly higher than those of pure MP emulsion. All three oat $ \beta $-glucans could significantly reduce the droplet size of MP emulsion and improve the emulsion quality. The results may provide a reference for constructing MP and oat $ \beta $-glucan based food emulsion systems.

Keywords: oat $ \beta $-glucan; myofibrillar protein(MP); emulsion; emulsifying properties

基金信息

国家自然科学基金资助项目（31771974）；中央高校基本科研业务费专项资金资助项目（JZ2020YYPY0246）

合肥工业大学学报(自然科学版)

导航菜单

燕麦 $ \beta $-葡聚糖的理化特性及其对肌原纤维蛋白乳化性质的影响