食品工业科技2012，Vol.33Issue(20)：366-369,4.
加工对燕麦β-葡聚糖的影响研究进展
Research progress in effect of processing on oats beta-glucan
摘要
Abstract
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.关键词
燕麦/加工/β-葡聚糖Key words
oats/food processing/beta-glucan分类
轻工纺织引用本文复制引用
单玲克,陈红兵,高金燕,袁娟丽,吕崇富..加工对燕麦β-葡聚糖的影响研究进展[J].食品工业科技,2012,33(20):366-369,4.基金项目
基金项目：国家科技支撑计划项目 （）
南昌大学食品科学与技术国家重点实验室项目 （）
江西省国际合作项目（2011BDH80026,2012BDH80019）. （）
