膨化工艺对大麦麸皮中β-葡聚糖水溶性的影响

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β-葡聚糖在蜡质淀粉型大麦Candle麸皮中的含量(11.62%,w/w,干基)、提取率(83.54%)和水溶性(32.27%)都明显高于普通淀粉型大麦Phenix(7.19%、74.95%和20.55%).两种麸皮经挤压膨化工艺处理后,其中β-葡聚糖水溶性的含量(w/w,干基)各增加了28.35%和14.53%.提取纯化后的β-葡聚糖水溶性亦受到挤压膨化工艺条件的影响.为进一步解释两种β-葡聚糖水溶性的差异性,还讨论了在两种水溶性β-葡聚糖分子中的寡聚糖和糖苷键形式.
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