阿拉伯木聚糖提取及其对面团性质影响研究进展

阿拉伯木聚糖作为一种膳食纤维,近年来有很多研究对其进行回收、提取和纯化,并将其应用在食品的加工过程,可作为制备功能性产品的特定添加物,使人体的许多慢性疾病得到有效的控制。因此阿拉伯木聚糖的来源、特性以及与面团的相互作用得到了广泛的研究。本文主要综述近年来阿拉伯木聚糖的提取方法,在面团加工领域的应用的研究,分析在不同的加工储藏阶段阿拉伯木聚糖对面团流变学特性影响,以期为提高后续终产品的功能特性提供理论基础。

Research progress on extraction of arabinoxylan and its effects on dough

As a kind of dietary fiber, arabinoxylan has been recovered, extracted and purified by many researches in recent years, and applied in the food processing process. It can be used as a specific additive for the preparation of functional products, so that many chronic diseases of human body can be effectively controlled. Therefore, the source, characteristics and interaction of arabinoxylan with dough have been extensively studied. In this paper, the extraction methods and application of arabinoxylan in the field of dough processing in recent years were reviewed, and the effect of arabinoxylan on the rheological properties of dough was analyzed in different processing and storage stages, in order to provide a theoretical basis for improving the functional properties of subsequent final products.