发芽对燕麦物理化学特性及化学组成的影响  

Effect of germination on physicochemical properties and chemical compositions of oats

作　　者：于晓妮[1] 李素芬[1] 刘建福[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2015年第6期135-137,142,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：研究了燕麦全麦发芽前后物理化学特性以及化学组成的变化。结果表明:燕麦全粉的乳化性从发芽前的3.32m2/g增加到发芽后的5.6m2/g;燕麦全粉的吸水性指数和水溶性指数分别由发芽前的4.38%、7.63%增加到发芽后的5.92%、58.19%。同未发芽燕麦全粉相比,发芽燕麦全粉的色度L值和a值显著减少(p<0.01),b显著增加(p<0.01)。发芽燕麦全粉的最适合糖化温度为50℃,糖化4h产生还原糖5.4mg/g,而未发芽燕麦全粉的最适合糖化温度为45℃,糖化6h产生还原糖1.49mg/g。燕麦总酚含量从发芽前的0.058mg/m L增加到发芽后的0.105mg/m L。The changes of physicochemical properties and chemical compositions in oats before and after germination the study were investigated. The results showed that the emulsification of oat whole powder increased from 3.32m^2/g before germination to after sprout 5.6m^2/g. The water absorption index and water soluble index of oat whole powder increased from 4.38% ,7.63% before germination to 5.92% ,58.19% after sprout,respectively. Compared with not sprout oat whole flour,the L value and a value of germinated oats decreased significantly;meanwhile,its b value increased distinctly. The suitable saccharification temperature of germinated oat whole powder was 50℃ ,producing reducing sugar 5.4mg/g for 4h;while the most suitable saccharification temperature of not sprout oat whole powder was 45℃,producing reducing sugar 1.49mg/g for 6h. The phenolic compound increased from 0.058mg/mL to 0.105mg/mL during germination.

关 键 词：燕麦 发芽燕麦 物理化学特性 化学组成 

分 类 号：TS202[轻工技术与工程—食品科学]