传统高温炒制工艺对裸燕麦清蛋白和球蛋白特性的影响

摘要

通过扫描电子显微镜观察炒制裸燕麦清蛋白和球蛋白的形貌特征，并测定其理化特性及消化特性。结果表明：与未炒制裸燕麦清蛋白和球蛋白相比，炒制裸燕麦清蛋白和球蛋白颗粒变小，结构疏松；并且在弱碱性条件下，其黏度较高；传统高温炒制工艺导致裸燕麦清蛋白吸油性发生显著提高，球蛋白乳化性、乳化稳定性、吸油性及持水性均显著提高，但其对裸燕麦清蛋白和球蛋白消化特性均没有影响，也没有改变它们的非牛顿流体本质。%Using the scanning electron microscope, the morphology of roasted naked oat albumin and globulin was observed. At the same.time, physico-chemical properties and digestibility were investigated. The results indicated that the granules of roasted naked oat albumin and globulin were smaller and the molecular structure was looser when compared with naked oat albumin and globulin. Under weak alkaline conditions, the viscosity, oil-absorbing capacity, emulsifying capacity, emulsion stability and water-absorbing capacity of roasted naked oat albumin and globulin were much improved. However, the roasting process did not have impact on the digestibility and non-newtonian fluid property of naked oat albumin and globulin.