膨化技术对燕麦酵素粉营养性及抗氧化性的影响

Effect of Puffing Technique on Nutritive and Antioxidant Activity of Oat Enzyme Powder

为改善燕麦酵素粉的消化性,提高生物可给率和抗氧化性,采用挤压膨化技术对燕麦进行处理后制作酵素粉,考察其β-葡聚糖含量及生物可给率、淀粉消化性及抗氧化性能的变化。结果表明:挤压膨化处理后,燕麦酵素粉中β-葡聚糖含量比挤压前提高了13.89%,生物可给率提高了10.80个百分点;淀粉消化性有所提高,其中快速消化淀粉含量升高了1.43个百分点,慢速消化淀粉含量升高了5.89个百分点,抗性淀粉含量则降低了7.32个百分点;支链淀粉与直链淀粉的含量比值下降;燕麦酵素粉的抗氧化性能亦有所提高,其中1,1-二苯基-2-苦肼基(DPPH)自由基清除能力提高了29.17%,2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除能力则提高了16.35%,羟基自由基清除能力提高了16.07%,还原力提高了21.29%。以上结果说明,挤压膨化技术可以很好地改善燕麦酵素粉的淀粉消化性,提高其β-葡聚糖生物可给率和抗氧化性,从而使燕麦酵素粉的营养价值得到提高。

In order to improve the digestibility,bioaccessibility and antioxidant properties of oat enzyme powder,the oat enzyme powder was prepared after processing of oats,theβ-glucan content,bioaccessibility,and the changes of starch digestibility and antioxidant activity were investigated.The results showed that after extrusion puffing,the content and bioavailability ofβ-glucan in oat enzyme powder increased by 13.89%and 10.80 percent points,respectively,the digestibility of starch improved,among which,the content of rapidly digested starch and slowly digestible starch increased by 1.43 percent points and 5.89 percent points,respectively,while the resistant starch content decreased by 7.32 percent points,the content of both amylopectin and amylose decreased.The antioxidant properties of oat enzyme powder also improved,among which the ability for scavenging DPPH,ABTS and hydroxyl free radicals increased by 29.17%,16.35%,and 16.07%,respectively,and reducing power increased by 21.29%.Which indicated that the extrusion puffing technology could improve the digestibility of starch,bioaccessibility ofβ-glucan and antioxidant activity,and nutritional value of the oat enzyme powder.