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《Modern Food Science and Technology》 2009-06
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Study of Functions and Properties of Garlic Polysaccharide

HUANG Xue-song,LI Ying-si,SHI Si-mi(Department of Food Science and Engineering,Jinan University,Guangzhou,Guangdong,510632,China)  
For better application of Garlic polysaccharide,a new functional compound,the solubility,capacities of oil absorption,moisture absorption and retention,frothing,foam stability,organoleptic and apparent evaluation of garlic polysaccharide were investigated.Results showed that the garlic polysaccharide could be soluble in water,slightly soluble in ethanol but insoluble in other organic solvents.It had better oil absorption capacity than casein,lower foaming characteristics(50%) egg while(70%),and higher moisture absorption and hydration retention properties than glycerol.These researches can provide references for the application of garlic polysaccharide in food,medicine and other fields.
【Fund】: 国家高技术研究发展计划专项经费(2007AA10Z340);; 国家自然科学基金(30671472)资助
【CateGory Index】: R151
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