冀晓龙,宋醒,陈瑾,杜鑫,王叶,史苗苗

• 1:郑州轻工业大学食品与生物工程学院

摘要(Abstract)：

文章研究了燕麦β-葡聚糖(oat β-glucan, OG)对玉米淀粉(maize starch, MS)理化性质的影响以及等离子体结合OG对MS结构和性质的影响。采用快速黏度分析仪制备OG与MS的共混体系，测定共混体系的糊化、流变、消化等特性。研究结果表明，OG能显著降低共混体系的黏度，抑制MS的短期回生，降低MS的黏弹性，使糊化后的MS颗粒变小，且不会与MS发生共价结合，使共混体系的相对结晶度降低；此外，OG能显著提高共混体系的抗性淀粉含量，使共混体系的消化率降低。等离子体处理水能与OG协同作用，显著改善MS的结构与性质。该研究丰富了淀粉的改性方法，为OG以及等离子体技术在淀粉基降糖食品研发和生产中的应用提供了理论依据。

关键词(KeyWords)： 玉米淀粉;燕麦β-葡聚糖;等离子体;共混体系;淀粉改性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年基金(32202110,32201969);; 郑州轻工业大学博士科研启动基金(2020BSJJ015)

作者(Author): 冀晓龙,宋醒,陈瑾,杜鑫,王叶,史苗苗

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