食品科学2012，Vol.33Issue(22)：33-38,6.
制麦工艺对燕麦麦芽营养品质的影响
Nutritional Quality of Oat Malt as Affected by Malting Methods
摘要
Abstract
In order to find optimal conditions for the malting of naked oats, the effects of steeping temperature (11–19℃), germination temperature (11–19 ℃) and germination time (2–6 d) on β-glucan and phytic acid contents and protein digestibility in vitro of oat malts were studied by one-factor-at-a-time and orthogonal array design methods.β-glucan and phytic acid contents and protein digestibility in vitro were not substantially affected by steeping temperature. β-glucan and phytic acid contents decreased with increasing germination temperature and germination time. Protein digestibility in vitro increased with prolonged germination time but was only minorly affected by germination temperature. The optimal conditions for the malting of naked oats were determined as follows:the steeping procedure was performed at 14℃and followed a pattern of steeping for 6 h, relaxation for 10 h, steeping for 4 h, relaxation for 7 h, steeping for 3 h, and relaxation for 1 h before germination at 15℃for 4 d. Under these conditions, oat malts revealed a 42.8%decrease in phytic acid content and a 142.1%increase in protein digestibility in vitro. Therefore, the nutritional quality was improved.关键词
燕麦/制麦/植酸/β-葡聚糖/蛋白质消化率Key words
oat/malting/phytic acid/β-glucan/protein digestibility分类
农业科技引用本文复制引用
李利霞,方凯,李巨秀,胡新中..制麦工艺对燕麦麦芽营养品质的影响[J].食品科学,2012,33(22):33-38,6.基金项目
国家现代农业产业技术体系专项(CARS-08-D1) （CARS-08-D1）
