中文摘要：

讨论3种小麦（郑麦9023、矮抗58、周麦27）阿拉伯木聚糖（W9023、W58、W27）水凝胶特性的差异。通过流变学实验、扫描电子显微镜、傅里叶变换红外光谱分析、称质量法对3种水凝胶（Q9023、Q58、Q27）的成胶性及凝胶稳定性、微观结构、溶胀性及色泽进行研究。3g/100mL的W9023和W58在漆酶作用下可形成凝胶。Q9023凝胶点为9min，Q58为19min。傅里叶变换红外光谱分析结果为典型的AX图谱。扫描电子显微镜观察发现Q9023凝胶孔壁光滑，Q58呈脊状结构。结果表明，不同来源的小麦阿拉伯木聚糖成胶性能有差异。Q9023结构更为稳定，控释能力较强，色泽较浅，更利于后续改善凝胶特性的研究。

英文摘要：

The gelation capacity,rheological properties,structural characteristics,swelling capacity and color of hydrogelsobtained from three wheat bran arabinoxylans(WBAX,W9023,W58,W27s)from different wheat cultivars(Zhengmai9023,Aizhang58and Zhoumai27)were studied.W9023and W58gels(Q9023,Q58)were prepared by oxidative crosslinkingwith laccase at a substrate concentration of3g/100mL.The gelation time of Q9023and Q58were9and19min,respectively.WBAXs presented typical Fourier transform infrared(FT-IR)spectra of arabinoxylans.Scanning electronmicroscopy(SEM)analysis showed that Q9023presented a smooth surface topography,while Q58presented a ridgestructure.According to these results,Q9023showed the most stable structure and good controlled release capability as wellas a light color.The study can provide a reference for the modification of arabinoxylan hydrogel in the future.