食品与发酵工业2025，Vol.51Issue(1)：216-222,7.DOI:10.13995/j.cnki.11-1802/ts.038647
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
摘要
Abstract
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 hydroly-sis 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 re-ducing 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 an-tioxidant 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Key words
oat bran/thermal treatment/digestive properties/antioxidant properties引用本文复制引用
顾启新,苗颖,付媛,马浩媛,张美莉..热处理对燕麦麸皮的消化特性及抗氧化特性的影响[J].食品与发酵工业,2025,51(1):216-222,7.基金项目
内蒙古重大专项项目(2021ZD0002) （2021ZD0002）
内蒙古自然科学基金项目(2023LHMS03012) （2023LHMS03012）
