Huo Rui, Zhang Yuanyuan, Zhang Meili, Sun Minjun, Miao Ying, Chen Yangyang, Xie Jingyu
College of Food Science and Engineering, Inner Mongolia Agricultural University, China.
Agricultural and Livestock Products Processing Research Institute, Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, China.
Food Chem X. 2025 Apr 19;27:102481. doi: 10.1016/j.fochx.2025.102481. eCollection 2025 Apr.
Heat treatment is a critical step in oat flour processing, essential for enzyme inactivation and shelf-life extension. However, the aging mechanisms during long-term storage remain largely unexplored. This study employed TMT-based proteomics and lipidomics to investigate molecular-level aging mechanisms in fresh and 9-month-stored raw and heat-treated (drum-roasted) oat flours. Heat treatment significantly improved storage stability by inactivating lipoxygenase, α-amylase, and β-1,3-glucanase, thereby slowing protein metabolism. It altered the functions of catalysis-, ion binding-, and metabolism-related proteins while suppressing nutrient-storage proteins. Lipidomic analysis revealed a reduction in lipid metabolite abundance and slower lipid degradation, with triglyceride metabolic networks playing a distinct role in aging stability. Integrated omics analysis highlighted enhanced synergistic interactions between proteins and lipid metabolites in the arachidonic acid, linoleic acid, and glycerolipid metabolism after heat treatment. These findings provide theoretical and technical insights into optimizing oat flour processing and storage strategies.
热处理是燕麦粉加工中的关键步骤，对酶失活和延长保质期至关重要。然而，长期储存期间的老化机制在很大程度上仍未得到探索。本研究采用基于TMT的蛋白质组学和脂质组学方法，研究新鲜的以及储存9个月的生燕麦粉和热处理（鼓式烘焙）燕麦粉在分子水平上的老化机制。热处理通过使脂氧合酶、α-淀粉酶和β-1,3-葡聚糖酶失活，显著提高了储存稳定性，从而减缓了蛋白质代谢。它改变了与催化、离子结合和代谢相关蛋白质的功能，同时抑制了营养储存蛋白。脂质组学分析显示脂质代谢物丰度降低，脂质降解减慢，甘油三酯代谢网络在老化稳定性中发挥着独特作用。综合组学分析突出了热处理后花生四烯酸、亚油酸和甘油脂代谢中蛋白质与脂质代谢物之间增强的协同相互作用。这些发现为优化燕麦粉加工和储存策略提供了理论和技术见解。
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