Position: Home > Articles > Structure and Rheological Properties of Wheat Bran Arabinoxylan Hydrogel
FOOD SCIENCE
2017
(13)
41-46
小麦阿拉伯木聚糖水凝胶结构及流变特性
作 者：
王立博;陈复生;殷丽君;张丽芬;刘成龙
单 位：
河南工业大学粮油食品学院
关键词：
小麦阿拉伯木聚糖;水凝胶;流变特性;微观结构
摘 要：
讨论3种小麦(郑麦9023、矮抗58、周麦27)阿拉伯木聚糖(W9023、W58、W27)水凝胶特性的差异。通过流变学实验、扫描电子显微镜、傅里叶变换红外光谱分析、称质量法对3种水凝胶(Q9023、Q58、Q27)的成胶性及凝胶稳定性、微观结构、溶胀性及色泽进行研究。3 g/100 m L的W9023和W58在漆酶作用下可形成凝胶。Q9023凝胶点为9 min,Q58为19 min。傅里叶变换红外光谱分析结果为典型的AX图谱。扫描电子显微镜观察发现Q9023凝胶孔壁光滑,Q58呈脊状结构。结果表明,不同来源的小麦阿拉伯木聚糖成胶性能有差异。Q9023结构更为稳定,控释能力较强,色泽较浅,更利于后续改善凝胶特性的研究。
译 名：
Structure and Rheological Properties of Wheat Bran Arabinoxylan Hydrogel
作 者：
WANG Libo;CHEN Fusheng;YIN Lijun;ZHANG Lifen;LIU Chenglong;Grain College, Henan University of Technology;
关键词：
wheat bran arabinoxylans;;hydrogel;;rheological properties;;microstructure
摘 要：
The gelation capacity, rheological properties, structural characteristics, 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 m L. 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.
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