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采用传统高温炒制、红外处理和蒸煮处理3种高温处理方式,研究不同高温处理工艺对裸燕麦β-葡聚糖特性的影响,结果表明,在不同质量分数和pH值条件下,高温处理工艺提高了裸燕麦β-葡聚糖溶液的乳化性、乳化稳定性和黏度,未改变裸燕麦β-葡聚糖溶液的非牛顿流体本质。未处理裸燕麦β-葡聚糖分子质量为1643 ku,而炒制工艺使其分子质量变为425.6 ku(含量为9.93%)和6.657 ku(含量为90.07%),红外热处理使其变为211.8 ku(含量31.82%)和6.232 ku(含量为68.18%),蒸煮热处理使其变为600 ku。高温处理同时改变了β-葡聚糖溶液表面张力。
The effects of different high-temperature treatments on the properties of β-glucan in naked oats were studied by using three kinds of high-temperature treatments, including high-temperature frying, infrared treatment and steaming. The results showed that under the conditions of different mass fraction and pH, Improves the emulsifying property, emulsifying stability and viscosity of the naked oat β-glucan solution, and does not change the non-Newtonian fluid essence of the naked oat β-glucan solution. The molecular mass of untreated naked oat β-glucan was 1643 ku, while the molecular weight was 425.6 ku (content of 9.93%) and 6.657 ku (content of 90.07%) by frying process, making it 211.8 ku (content of 31.82%) and 6.232 ku (content of 68.18%), cooking heat to make it into 600 ku. High temperature treatment also changed the surface tension of β-glucan solution.