不同产地燕麦品种营养组成属性分析  

Analysis of the Nutritional Components of Different Oat Cultivars

作　　者：陈振家[1] 王美玉 陈丽[2] 卢亚东 王愈[1] CHEN Zhenjia;WANG Meiyu;CHEN Li;LU Yadong;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;Institute of Horticulture,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西省农业科学院园艺研究所,山西太原030031

出　　处：《农产品加工》2020年第24期43-45,48,共4页Farm Products Processing

基　　金：“十三五”国家重点研发计划项目(2017YFD0400206-04);山西农业大学博士科研启动项目(2016ZZ06)。

摘　　要：选取不同产地的5个燕麦品种,对其营养成分和品质性状进行分析。结果表明,不同燕麦品种间的粗蛋白、粗脂肪、淀粉和β-葡聚糖等营养成分有一定差异;此外,不同燕麦品种的淀粉糊化特性和热力学性质有较大不同。研究可为燕麦蛋白质的精深加工及有效应用提供理论基础。The purpose of this study was to compare the nutritional components and quality traits of five different cultivars of oat.The trial results suggestd that different oat cultivars exhibit differences in nutrient composition,such as protein,fat,starch and β-glucan.In addition,the starch pasting characteristics and thermodynamic properties of oats were significantly different.The preliminary study provides a certain theoretical basis for the intensive processing and utilization of protein in oats.

关 键 词：燕麦 营养成分 Β-葡聚糖 淀粉糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]