热处理对燕麦麸皮的消化特性及抗氧化特性的影响  

Effect of thermal treatment on the digestive and antioxidant properties of oat bran

作　　者：顾启新 苗颖 付媛[2] 马浩媛 张美莉[1] GU Qixin;MIAO Ying;FU Yuan;MA Haoyuan;ZHANG Meili(School of Food Science and Engineering,Inner Mongolia Agriculture University,Hohhot 010018,China;School of Science,Inner Mongolia Agriculture University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古农业大学理学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2025年第1期216-222,共7页Food and Fermentation Industries

基　　金：内蒙古重大专项项目(2021ZD0002);内蒙古自然科学基金项目(2023LHMS03012)。

摘　　要：研究旨在探究不同热处理方法对燕麦麸皮的消化特性和抗氧化特性的影响。以燕麦麸皮为原料,对燕麦麸皮进行了蒸制、热风干燥、微波和炒制处理,并测定了其溶解性、傅里叶红外光谱、总淀粉含量、淀粉水解率、淀粉消化片段、总酚含量以及羟自由基、DPPH自由基和ABTS阳离子自由基清除能力。结果表明,几种热处理均可提高燕麦麸皮的水溶性,降低其吸水性,增强了其短程有序结构,并显著降低其总淀粉含量(P<0.05),其中炒制处理可使总淀粉含量降低29.79%,淀粉水解率增加,RS含量显著降低(P<0.05),而RDS和SDS含量增加;炒制处理燕麦麸皮提取液对羟自由基、DPPH自由基和ABTS阳离子自由基清除能力显著增加(P<0.05),分别增加至(48.84±3.19)%、(47.50±1.63)%和(95.01±1.63)%,增加了7.16%、3.76%和10.44%;炒制处理燕麦麸皮中总多酚含量由(226.68±9.67)mg/100 g增加至(268.04±8.94)mg/100 g,增加了18.25%,总多酚含量与抗氧化指标均呈正相关,炒制处理可有效提高燕麦麸皮的抗氧化能力。In order to explore the effect of different thermal treatments on the digestive and antioxidant properties of oat bran.Thermal treatments included steaming,hot air drying,microwaving,and stir-frying,and its solubility,FTIR,total starch content,starch hydrolysis percentage,starch digestible fragments,total phenol content and the scavenging capacity against·OH,DPPH free radical,and ABTS cation free radicals were determined.The result showed that all thermal treatments enhanced the water solubility index of oat bran while reducing its water absorption capacity and augmenting its short-range order structure.The total starch content was significantly decreased(P<0.05),the total starch content was decreased by 29.79%,the starch hydrolysis percentage was increased,and the RS content was significantly decreased(P<0.05),RDS and SDS content were increased.Moreover,the free radical scavenging percentage of·OH,DPPH free radical and ABTS cation free of stir-frying oat bran extract was significantly increased(P<0.05)to(48.84±3.19)%,(47.50±1.63)%and(95.01±1.63)%,increased by 7.16%,3.76%and 10.44%.The total phenolic content of oat bran surged by 18.25%after stir-frying,from(226.68±9.67)mg/100 g to(268.04±8.94)mg/100 g,demonstrating a positive correlation with antioxidant indexes.Thus,stir-frying effectively enhances oat bran’s antioxidant capacity.

关 键 词：燕麦麸皮 热处理 消化特性 抗氧化特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]