西华大学学报（自然科学版）2025，Vol.44Issue(4)：32-39,8.DOI:10.12198/j.issn.1673-159X.4677
一种新型水溶性β-葡聚糖的食品加工特性
Food-processing Characteristics of a Novel Water-soluble β-glucan
摘要
Abstract
β-1,3/α-1,3-glucan(Salecan)is a novel water-soluble β-glucan,which has been approved as a new food raw material in 2021.Compared with β-glucans,β-1,3/α-1,3-glucans have better water solubil-ity and safety.It is of great significance to fully understand the physicochemical properties and activity ofβ-1,3/α-1,3-glucans for their application in the food industry.In this study,the rheology,thermal stability,emulsification and antibacterial activity of the composite were tested.The results show that the viscosity de-creases with the increase of temperature and increases with the increase of percentage content,and pH value has little effect on it.The thermal stability test results show that the absorbance increases with the increase of temperature below 50℃,and the maximum absorbance is at 50℃.The emulsification effect is good in the range of 0.8%-1.0%and weak acidic conditions.The antibacterial effect is not obvious determined by the inhibition zone.In the future,it can be used in food processing,which plays an important role in im-proving the sensory properties of food and regulating the cohesion,elasticity,hardness and gel properties of food ingredients.关键词
β-1,3/α-1,3-葡聚糖/流变性/热稳定性/乳化性/抗菌活性Key words
β-1,3/α-1,3-glucans/rheology/thermal stability/emulsification/antibacterial activity分类
轻工纺织引用本文复制引用
黄玉坤,朱银银,王新,敖婷,陈祥贵,赵娟..一种新型水溶性β-葡聚糖的食品加工特性[J].西华大学学报（自然科学版）,2025,44(4):32-39,8.基金项目
四川省研究生教育教学改革与实践重点项目(YJGXM24-B015). （YJGXM24-B015）
