| 甄红敏，栾广忠，胡新中，张培培，徐 超，郑建梅.灭酶方法对燕麦淀粉和蛋白质体外消化特性的影响[J].麦类作物学报,2011,31(3):475 |
| 灭酶方法对燕麦淀粉和蛋白质体外消化特性的影响 |
| Effects of Different Lipase Deactivated Treatments on in vitro Starch and Protein Digestibility of Oat Whole Meal |
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| DOI：10.7606/j.issn.1009-1041.2011.03.016 |
| 中文关键词: 燕麦 灭酶 蛋白质 淀粉 体外消化 |
| 英文关键词:Oats Enzyme deactivation Protein Starch in vitro digestibility |
| 基金项目:农业部公益性行业项目（nyhyzx07 009）; 农业部现代燕麦产业技术体系项目（nycytx 14）; 西北农林科技大学青年科研专项（2000203082）。 |
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| 中文摘要: |
| 为了解灭酶方法对燕麦淀粉和蛋白质体外消化特性的影响，采用炒制、常压蒸制和远红外烘烤三种灭酶方法处理燕麦籽粒，分析了燕麦全粉的营养成分、黏度特性及淀粉和蛋白质体外消化特性的变化。结果表明，炒制灭酶后燕麦全粉粗脂肪含量提高，而β 葡聚糖和总淀粉含量降低(P<0.05)；常压蒸制灭酶导致燕麦全粉中蛋白质、粗脂肪、总淀粉含量降低(P<0.05)；远红外烘烤灭酶对燕麦营养成分影响不大(P>0.05)。灭酶处理后燕麦全粉的糊化温度均降低，常压蒸制和远红外烘烤提高了燕麦全粉的峰值黏度和最终黏度(P<0.05)。灭酶处理使燕麦全粉中抗性淀粉含量显著增加(P<0.05)，对慢速消化淀粉的影响不大(P>0.05)。在蛋白质体外消化中，远红外烘烤后燕麦蛋白体外消化率最高，达到70.05%，而常压蒸制灭酶燕麦的蛋白质消化率最低，为62.80%。说明远红外烘烤灭酶处理对燕麦营养组分影响不大，更加有利于消化。 |
| 英文摘要: |
| To investigate the effects of different lipase deactivation treatments on in vitro protein and starch digestibility of oats, oat whole meal were subjected to hot air roasting, steaming, and infrared roasting treatments to deactivate lipase before ground. The effects of enzyme deactivation processes on the content of β glucan, protein and total starch as well as several viscosity parameters of different oat whole meal were also analyzed. Results indicated that compared with the control group, lipid content was higher after hot air roasting, while the content of β glucan and total starch was lower(P<0.05). Contents of protein, fat and total starch of the oat whole flour were lower after steaming treatment (P<0.05), while infrared roasting had no significant effect on nutritional components of oat whole flour(P>0.05). All three treatments lowered the initial gelatinization temperature of oat whole flour, and steaming and infrared roasting increased peak viscosity and cool viscosity of oat whole flour (P<0.05). Results of the in vitro starch digestibility indicated that hot air roasting, steaming and infrared roasting increased the content of resistant starch in oat whole flour, while had no significant effect on the content of slowly digestible starch. Infrared roasting showed the highest protein digestibility of 70.05% according to the in vitro protein experiment, while oats after steaming had the lowest protein digestibility of 62.80%. The infrared roasting had no significant effect on nutritional components of oat whole flour and is favorable for protein digestion. |
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