Earticle

초록

영어

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a β-glucan content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrationswas investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v).Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oatgum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gumshows great potential as a gel forming, thickening, and stabilizing agent.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Naivi Ramos-Chavira [ Chemistry Faculty, Autonomous University of Chihuahua, Chihuahua 31125, Mexico ]
• Elizabeth Carvajal-Millan [ CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora 83000, Mexico ] Corresponding author
• Agustin Rascon-Chu [ CTAOV, Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora 83000, Mexico ]
• Jorge Marquez-Escalante [ CIAD, A.C., Cuauhtémoc, Chihuahua 31570, Mexico ]
• Victor Santana-Rodriguez [ Chemistry Faculty, Autonomous University of Chihuahua, Chihuahua 31125, Mexico ]
• Juan Salmerón-Zamor [ Faculty of Agro-Technological Sciences, Autonomous University of Chihuahua, Cuauhtémoc, Chihuahua 31125, Mexico ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664