预糊化对燕麦全粉理化性质的影响

Effect of Pre-Gelatinization on the Physical and Chemical Properties of Whole Oat Flour

燕麦营养均衡,具有调脂降糖等生理功效,受到消费者青睐,然而,由于燕麦的加工适应性差,限制了其在食品中的应用。本研究以生制燕麦全粉(ROF)为原料,通过蒸制、挤压膨化和滚筒干燥进行预糊化处理,得到蒸制燕麦全粉(SOF)、挤压膨化燕麦全粉(EOF)和滚筒干燥燕麦全粉(DOF),对比分析不同预糊化方式对其理化性质的影响。结果表明,预糊化处理可钝化燕麦中过氧化物酶和脂肪酶活性,3种方式的糊化度呈上升趋势、且差异显著(P<0.05);预糊化燕麦全粉的吸水性指数、水溶性指数和膨胀势增大;室温黏度增大,糊化特性发生显著变化。由此可见,预糊化处理有效提高了燕麦全粉的加工适应性与贮藏稳定性。

Oat, as a kind of cereal with balanced nutrition and cholesterol - lowing physiological function, is favored by consumers. However, due to the poor adaptability of processing, it was limited the application in food. The raw oat flour （ROF） was raw material. It was pre -gelatinized by steaming, extruding and drum drying, and then obtained steaming oat flour （SOF）, extruded oat flour （EOF） and drum drying oat flour （DOF） respectively. The effects of different pre - gelatinization methods on their physical and chemical properties were compared and analyzed. The results showed that, after pre -gelatinization, the peroxidase and lipase thereof were inactivated, the gelatinization degree of oat flour increased significantly （ P 〈 0.05 ）. Water absorption index, water solubility index and swelling power increased. The viscosity at room temperature increased. The pasting properties changed significantly. Therefore, pre - gelatinization can effectively improve the processing adaptability and storage stability of whole oat flour.