Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley
Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley
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DOI：
10.3390/app8091481
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发表时间：
2018-09-01
影响因子：
2.7
通讯作者：
Chi, Yuanlong
中科院分区：
文献类型：
--
作者：
Ren, Yao;Xie, Haoyu;Chi, Yuanlong
采用碱-酸-醇法从青稞麸皮中提取β-葡聚糖。连续评估GE的稳定性、溶解性、起泡能力和益生元特性。GE表现出优异的热稳定性（在220 ℃下几乎不降解）和pH稳定性，特别是在中性或碱性条件下，并且其溶解度受温度而不是pH或NaCl的影响显著，在100 ℃下达到0.91 g/100 g。在低温下，GE具有良好的发泡能力和泡沫稳定性（
beta-glucan extract (GE) was obtained from highland barley bran using alkaline-acid-alcohol extraction method. The stability, solubility, foaming ability, and prebiotics characteristics of GE were assessed consecutively. GE demonstrated excellent heat stability (hardly degraded at 220 degrees C) and pH stability, especially at neutral or alkaline condition, and its solubility was significantly influenced by temperature instead of pH or NaCl, achieving 0.91 g/100 g at 100 degrees C. Good foaming ability and foam stability of GE were observed during low temperatures (