食品科学2017，Vol.38Issue(13)：41-46,6.DOI:10.7506/spkx1002-6630-201713007
小麦阿拉伯木聚糖水凝胶结构及流变特性
Structure and Rheological Properties of Wheat Bran Arabinoxylan Hydrogel
摘要
Abstract
The gelation capacity,rheological properties,structural characteristcs,swelling capacity and color of hydrogels obtained from three wheat bran arabinoxylans (WBAX,W9023,W58,W27s) from different wheat cultivars (Zhengmai 9023,Aizhang 58 and Zhoumai 27) were studied.W9023 and W58 gels (Q9023,Q58) were prepared by oxidative crosslinking with laccase at a substrate concentration of 3 g/100 mL.The gelation time of Q9023 and Q58 were 9 and 19 min,respectively.WBAXs presented typical Fourier transform infrared (FT-IR) spectra of arabinoxylans.Scanning electron microscopy (SEM) analysis showed that Q9023 presented a smooth surface topography,while Q58 presented a ridge structure.According to these results,Q9023 showed the most stable structure and good controlled release capability as well as a light color.The study can provide a reference for the modification of arabinoxylan hydrogel in the future.关键词
小麦阿拉伯木聚糖/水凝胶/流变特性/微观结构Key words
wheat bran arabinoxylans/hydrogel/rheological properties/microstructure分类
轻工纺织引用本文复制引用
王立博,陈复生,殷丽君,张丽芬,刘成龙..小麦阿拉伯木聚糖水凝胶结构及流变特性[J].食品科学,2017,38(13):41-46,6.基金项目
国家自然科学基金面上项目(21576072 （）
21376064) （）
国家高技术研究发展计划(863计划)项目(2013AA102208) （863计划）
“十二五”国家科技支撑计划项目(2014BAD04B10) （2014BAD04B10）
