Studies on LF-NMR and Viscoelastic Properties of Oat β-glucan Cryo-gel - Details

author：

Dai, Q. (Dai, Q..) ^[1] | Zhang, R. (Zhang, R..) ^[2] | Li, L. (Li, L..) ^[3] | Wu, X. (Wu, X..) ^[4] | Wu, J. (Wu, J..) ^[5]

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Abstract：

The　effects　of　solution　concentration,　molecular　weight　and　the　number　of　freeze-thaw　cycles　on　the　state　of　water　and　viscoelastic　properties　of　oat　β-glucan　gel　were　studied.　The　results　showed　that　higher　concentration　of　oat　β-glucan　solution,　lower　molecular　weight,　and　more　freeze-thaw　cycles　were　favorable　for　the　formation　of　glucan　gel　with　better　viscoelastic　properties.　©　2017,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.

Keyword：

Gel; Low-field nuclear magnetic resonance; Oat β-glucan; Viscoelasticity

Community：

[ 1 ] [Dai, Q.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 2 ] [Zhang, R.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 3 ] [Li, L.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 4 ] [Wu, X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China
[ 5 ] [Wu, J.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350116, China

Reprint 's Address：

[Wu, J.]College of Biological Science and Engineering, Fuzhou UniversityChina

Email：

wujia@fzu.edu.cn

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Source ：

Journal of Chinese Institute of Food Science and Technology

ISSN： 1009-7848

Year： 2017

Issue： 1

Volume： 17

Page： 47-54

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 2

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 4

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