FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 114-119.

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Study on Gelling Characteristics of Oat β-Glucan

 WANG  Hai-Bo, XU  Qun-Ying, WANG  Hai-Ying, LIU  Da-Chuan, XIE  Bi-Jun   

  1. 1.Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430022, China; 2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China; 3.Department of Basic, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430000, China
  • Online:2007-08-15 Published:2011-10-24

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Abstract: In this study, the β-glucan was extract and purified from oat of Shanxi . The gelling characteristics and effect factors of oat β-glucan were researched with the X-T21 texture analyser .The results indicate that oat β-glucan gelling was influenced by the concentration and molecular weight of oat β-glucan and the characteristics of oat β-glucan can be effected by the concentration, molecular weight of oat β-glucan, pH and the kind of solvent and so on. The gelling characteristics can be improved by enhancing the concentration, molecular weight of oat β-glucan or decreasing the pH or appending a little salt or urea and borax. On the other hand, the gelling characteristics of oat β-glucan can be decreased by improving pH or appending DMSO.

Key words: oat &beta, -glucan； gelling characteristics； influence factors；