食品与机械2025，Vol.41Issue(12)：19-27,9.DOI:10.13652/j.spjx.1003.5788.2025.80228
微波处理对燕麦淀粉结构、理化特性及消化性的影响
Effect of microwave treatment on structure,physicochemical properties,and digestibility of oat starch
摘要
Abstract
[Objective]To investigate the effect of microwave treatment on the structure,physicochemical,and digestibility of oat starch.[Methods]Oat starch(OAT)is taken as the research object to analyze the effects of different microwave treatment times on the particle size distribution,microstructure,crystalline structure,short-range ordered structure,thermodynamics,rheology,and digestibility of OAT.[Results]With the prolongation of microwave treatment time,OAT granules are expanded,and the particle size is significantly increased.Additionally,the crystallinity is decreased from 12.32%to 5.33%,the infrared absorption ratio R1 047 cm-1/1 022 cm-1 is decreased from 0.73 to 0.62,and the half width peak of the Raman spectrum at 480 cm-1 is increased from 15.94 to 20.16.The short-range orderliness is decreased.For physicochemical properties,the water absorption index,cold water solubility,and swelling degree of OAT are significantly increased,while viscosity and breakdown value are significantly decreased.The enthalpy value ΔH is decreased from 7.71 J/g to 0.For digestibility,as the microwave treatment time is increased,the rapid digestible starch(RDS)content is gradually increased,while the slow digestible starch(SDS)and resistant starch(RS)content is gradually decreased.[Conclusion]Microwave treatment can improve the physicochemical properties and digestibility of OAT.关键词
燕麦/微波处理/淀粉结构/理化性质Key words
oat/microwave processing/starch structure/physicochemical property引用本文复制引用
孙慧君,徐艺璇,王佳萌,周裔彬,余振宇..微波处理对燕麦淀粉结构、理化特性及消化性的影响[J].食品与机械,2025,41(12):19-27,9.基金项目
安徽农业大学稳定与人才引进项目(编号:rc352008) （编号:rc352008）
安徽省高等学校科学研究重点项目(编号:2024AH050479) （编号:2024AH050479）
安徽农业大学茶树种质创新与资源利用全国重点实验室开放基金资助项目(编号:NKLTOF20240123) （编号:NKLTOF20240123）
安徽省重点研究与开发计划项目(编号:2023n06020038,2023n06020039) （编号:2023n06020038,2023n06020039）
