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首页> 外文期刊>Journal of the Science of Food and Agriculture >The effects of steaming and roasting treatments on o-glucan, lipid and starch in the kernels of naked oat (Avena nuda)
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The effects of steaming and roasting treatments on o-glucan, lipid and starch in the kernels of naked oat (Avena nuda)

机译：蒸和烘烤处理对裸燕麦（Avena nuda）仁中邻葡聚糖，脂质和淀粉的影响

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摘要

BACKGROUND: Normal pressure steaming (NPS), autoclaved steaming (AS), and hot-air roasting (HAR) are widely used to deactivate oat enzyme in the oat-processing industry. Infrared roasting (IR) is a new oat deactivation method, and is welcomed and employed by increasing numbers of oat-processing plants in China. It is widely known that oat starch plays an important role in the processing function of oat food, and that oat o-glucan and lipid contribute greatly to the health benefits of oat food. However, the effects of steaming and roasting treatments on the starch, o-glucan and lipid in oat kernels are poorly known.RESULTS: In this research, the level and distribution of o-glucan and lipid in oat kernels with and without deactivation treatments were tested. We also measured the viscosity properties of oat flour from kernels after NPS, AS, HAR and IR treatments, and examined the effects of these treatments on oat starch granularity using scanning electron microscopy. The results showed that the deactivation treatments did not have significant effects on oat o-glucan and lipid levels in oat kernels (P < 0.01). The distribution of o-glucan and lipid in enzyme-deactivated kernels was very similar to that in normal kernels. NPS, AS, HAR and IR treatments changed the shape of starch granules, crumbled large starch granules, reduced the connection between the protein network and starch granules, and improved starch gelatinization properties.CONCLUSIONS: NPS, AS, HAR and IR treatments can change the structure of oat starch granules and improve the viscosity property of oat starch without causing o-glucan and lipid loss to oat food. Copyright
机译：背景技术：常压蒸煮（NPS），高压蒸煮（AS）和热风烘烤（HAR）在燕麦加工业中广泛用于使燕麦酶失活。红外焙烧（IR）是一种新的燕麦失活方法，在中国越来越多的燕麦加工厂受到欢迎和采用。众所周知，燕麦淀粉在燕麦食品的加工功能中起着重要的作用，燕麦的O-葡聚糖和脂质对燕麦食品的健康有益。然而，对燕麦粒中的蒸煮和烘烤处理对淀粉，邻葡聚糖和脂质的影响知之甚少。结果：在这项研究中，对有和没有进行失活处理的燕麦粒中邻葡聚糖和脂质的水平和分布进行了研究。经过测试。我们还测量了NPS，AS，HAR和IR处理后来自谷粒的燕麦粉的粘度特性，并使用扫描电子显微镜检查了这些处理对燕麦淀粉粒度的影响。结果表明，失活处理对燕麦仁中燕麦邻葡聚糖和脂质水平没有显着影响（P <0.01）。酶灭活的谷粒中邻葡聚糖和脂质的分布与正常谷粒中的分布非常相似。 NPS，AS，HAR和IR处理可改变淀粉颗粒的形状，粉碎大的淀粉颗粒，减少蛋白质网络与淀粉颗粒之间的连接并改善淀粉糊化特性。燕麦淀粉颗粒的结构，提高燕麦淀粉的粘度性能，而不会引起燕麦食品中的葡聚糖和脂质损失。版权

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