Laboratory of Food Chemistry & Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, Greece.
Food Chem. 2016 Jul 15;203:267-275. doi: 10.1016/j.foodchem.2016.02.063. Epub 2016 Feb 10.
The effect of copper ions (0.63-0.16 mM) on the rheological behavior of arabinoxylan (AX) aqueous solutions was investigated. Moreover, the influence of β-glucan addition (BG, 0.5-3% w/v) on the gelation of mixed AX/BG solutions with and without addition of the peroxidase/H2O2 was examined. Generally, gels formed with inclusion of transition metal-ions differed from those obtained by adding peroxidase/H2O2. Copper ions induced viscosity increase of the AX-solutions and form stronger thermoreversible gels with increasing ion-concentration; optimal gelation was at 15 °C. For added β-glucan at levels >1%, the lower the concentration and the higher the molecular weight of β-glucan, the weaker the gelling ability of the mixed AX/BG system treated with peroxidase/H2O2. The polysaccharide-ratio affected both the gelling rate and the network melting temperature, with the β-glucan itself giving the strongest network. Calorimetry provided evidence for existence of β-glucan ordered domains in the mixed gel structures of AX/BG1, indicative of phase separation events.
研究了铜离子（0.63-0.16mM）对阿拉伯木聚糖（AX）水溶液流变行为的影响。此外，还考察了β-葡聚糖添加（BG，0.5-3%w/v）对添加过氧化物酶/H2O2和不添加过氧化物酶/H2O2的混合 AX/BG 溶液胶凝的影响。一般来说，包含过渡金属离子形成的凝胶与通过添加过氧化物酶/H2O2 获得的凝胶不同。铜离子会增加 AX 溶液的黏度，并随着离子浓度的增加形成更强的热可逆凝胶；最佳胶凝温度为 15°C。对于添加的β-葡聚糖水平>1%，添加的β-葡聚糖浓度越低，分子量越高，用过氧化物酶/H2O2 处理的混合 AX/BG 体系的胶凝能力越弱。多糖比不仅影响胶凝速率，还影响网络熔融温度，其中β-葡聚糖本身形成的网络强度最强。量热法为 AX/BG1 混合凝胶结构中存在β-葡聚糖有序域提供了证据，表明存在相分离事件。
