谷物β-葡聚糖流变学特性研究进展

摘要

Rheology is an important method to study the physicochemical properties of polysaccharides.The functional properties of β-glucan such as hypoglycemic and hypolipidemic were closely related to rheological properties.The theological properties of β-glucan were determined by its structure and molecular weight,and influenced by external factors such as temperature,concentration and pH,as well as affected by processing and chemical modification.In this paper,the effects of the above mentioned factors on the rheological properties of cereal β-glucan are summarized.%流变学是研究天然多糖理化性质的重要手段.β-葡聚糖的功能性质如降血糖、降血脂与流变学性质密切相关.β-葡聚糖的结构、分子量决定其流变学性质,温度、浓度、pH等外部因素也影响着流变学特性.β-葡聚糖的加工过程,化学改性同样使其流变学性质发生改变,进而拓展β-葡聚糖在食品领域中的应用.本文将从以上方面对谷物β-葡聚糖的流变性质的影响进行概括总结.