College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
J Sci Food Agric. 2010 Mar 15;90(4):690-5. doi: 10.1002/jsfa.3870.
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 beta-glucan and lipid contribute greatly to the health benefits of oat food. However, the effects of steaming and roasting treatments on the starch, beta-glucan and lipid in oat kernels are poorly known.
In this research, the level and distribution of beta-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 beta-glucan and lipid levels in oat kernels (P < 0.01). The distribution of beta-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.
NPS, AS, HAR and IR treatments can change the structure of oat starch granules and improve the viscosity property of oat starch without causing beta-glucan and lipid loss to oat food.
常压蒸煮（NPS）、高压蒸煮（AS）和热空气烘烤（HAR）广泛应用于燕麦加工行业以钝化燕麦酶。红外烘烤（IR）是一种新的燕麦钝化方法，越来越多的中国燕麦加工厂欢迎并采用这种方法。众所周知，燕麦淀粉在燕麦食品的加工功能中起着重要作用，燕麦β-葡聚糖和脂质对燕麦食品的健康益处有很大贡献。然而，蒸煮和烘烤处理对燕麦仁中淀粉、β-葡聚糖和脂质的影响知之甚少。
在这项研究中，测试了经钝化和未经钝化处理的燕麦仁中β-葡聚糖和脂质的水平和分布。我们还测量了 NPS、AS、HAR 和 IR 处理后燕麦仁的面粉的粘度特性，并使用扫描电子显微镜检查了这些处理对燕麦淀粉颗粒度的影响。结果表明，钝化处理对燕麦仁中β-葡聚糖和脂质水平没有显著影响（P<0.01）。经酶钝化的燕麦仁中β-葡聚糖和脂质的分布与正常燕麦仁非常相似。NPS、AS、HAR 和 IR 处理改变了淀粉颗粒的形状，使大淀粉颗粒碎裂，减少了蛋白质网络和淀粉颗粒之间的连接，改善了淀粉的糊化特性。
NPS、AS、HAR 和 IR 处理可以改变燕麦淀粉颗粒的结构，提高燕麦淀粉的粘度特性，而不会导致燕麦食品中的β-葡聚糖和脂质损失。
