Kev siv cov poov xab beta-glucan hauv cov khoom noj
1. Daim ntawv thov hauv cov khoom siv mis nyuj. Poov beta-glucan kuj tseem siv tau los ua cov rog hloov hauv cov khoom siv mis nyuj xws li cheese thiab ice cream. Gong Yanyan et al [7] pom tias nrog qhov nce ntawm cov poov xab -glucan, hardness ntawm ice cream tom qab hardening nce. Qhov sib ntxiv ntawm cov poov xab -glucan ua rau cov khoom muaj kev nthuav dav ntau dua, thiab cov qauv geological hauv 40 feem pua tau txais. Konukala[8] tau kawm txog daim ntawv thov ntawm glucan hauv cov roj tsawg Cheddar cheese, thiab cov txiaj ntsig tau pom tias nrog kev nce ntawm cov rog hloov, cov khoom muaj qis hardness, brittleness, yaj ntws Performance index, elasticity thiab cohesion ntawm cheese qauv piv nrog rau qhov tsawg. - rog tswj kev sib deev sib thooj.
2. Daim ntawv thov hauv cov khoom siv nqaij. Rau cov khoom noj nqaij, juiciness, rhiab thiab smoothness yog cov khoom organoleptic uas tib neeg xav tau. Vim nws cov yam ntxwv tshwj xeeb, cov poov xab -glucan tuaj yeem txhim kho cov dej tuav cov khoom siv nqaij, txhim kho crispness, hardness thiab lwm yam dej num thaum siv cov khoom nqaij. Wang Miao et al [6] pom los ntawm kev tshawb fawb tias poov xab -glucan tuaj yeem hloov cov rog hauv cov khoom siv nqaij xws li nqaij npua sausage los npaj cov hnyuv ntxwm rog tsawg, thiab kov yeej cov kev ntxhib los mos thiab kev hnov mob los ntawm kev txo cov rog. Kev siv 3-4 feem pua tuaj yeem txhim kho qhov kev ntxhib los mos thiab saj ntawm cov khoom siv nqaij xws li crispness, hardness, elasticity, gumminess, thiab chewiness.
3. Daim ntawv thov hauv cov khoom bakery. Cov zaub mov ci yog ib qho tseem ceeb ntawm kev lag luam khoom noj khoom haus, tab sis cov zaub mov ci feem ntau xav tau roj ntxiv los txhim kho cov xim, aroma thiab saj ntawm cov zaub mov ci. Poov beta-glucan tuaj yeem siv los ua cov rog hloov hauv cov khoom ci kom txo tau cov rog hauv cov ncuav, ncuav thiab lwm yam khoom noj. Gong Yanyan et al. [7] kawm poov xab -glucan ua cov rog hloov pauv ib feem ntawm cov rog hauv cov roj zaub mov hnyav hnyav. Cov txiaj ntsig tau pom tias cov ntsiab lus noo noo hauv lub ncuav mog qab zib tau nce ntxiv raws li cov ntsiab lus roj hauv lub ncuav mog qab zib txo. Qhov sib ntxiv ntawm cov poov xab -glucan tsub kom lub elasticity, adhesiveness thiab rov qab los ntawm hnyav roj ncuav mog qab zib.
4. Kev siv hauv lwm yam khoom noj. Cov poov xab -glucan muaj cov txiaj ntsig zoo li kev noj haus fiber ntau, thiab raws li macromolecule, nws tuaj yeem hloov pauv fluidity, emulsifying zog, thiab lwm yam los siv rau hauv ntau yam khoom noj. Thammakiti [9] siv cov poov xab -glucan ua ib qho emulsion stabilizer nyob rau hauv mayonnaise, uas tsis tsuas yog muaj peev xwm tswj tau cov emulsion stability ntawm mayonnaise, tab sis kuj ntxiv dag zog rau cov nyhuv ntawm cellulose los tiv thaiv lipid absorption, txhawb lub excretion ntawm cov roj cholesterol, nce lub plab hnyuv motility. Nyob rau tib lub sijhawm, chewiness ntawm lub ncuav mog qab zib hnyav roj tau txhim kho, thiab qhov ntsuas qhov ntsuas ntawm lub ncuav mog qab zib nrog 20 feem pua roj hloov tau ze rau ntawm cov ncuav mog qab zib hnyav hnyav.
