粮油食品科技2026，Vol.34Issue(5)：45-54,10.DOI:10.16210/j.cnki.1007-7561.2026.05.005
发酵与蒸煮联合酶解对燕麦喷雾干燥粉理化品质及复溶稳定性的影响
Effects of Fermentation and Steaming Pretreatment Combined with Enzymatic Hydrolysis on Physicochemical Properties and Reconstitution Stability of Spray-Dried Oat Powder
摘要
Abstract
To investigate the effects of pretreatment on the properties of spray-dried oat powder and improve the powder quality of oat-based solid beverages,this study compared the effects of two pretreatment methods,namely fermentation coupled with enzymatic hydrolysis and steaming coupled with enzymatic hydrolysis,on the properties of spray-dried oat powder.The results showed that different pretreatment methods exerted obvious effects on the basic composition,powder properties,micromorphology,contents of major bioactive components and reconstitution stability of the spray-dried oat powder.Compared with the steaming-enzymatic hydrolysis combined pretreatment,the fermentation-enzymatic hydrolysis combined group exhibited reductions in moisture and protein contents by 1.76%and 0.90%,respectively,while significantly increasing the solubility and hygroscopicity by 2.15%and 2.02%,respectively.The median particle size(D50)of the powder increased remarkably from 4.48 μm to 165.45 μm,and enhanced particle agglomeration was observed via SEM.FTIR results showed that neither of the two pretreatment methods altered the overall spectral peak pattern of the samples.The fermentation-combined enzymatic hydrolysis was superior to steaming-combined enzymatic hydrolysis in enhancing ABTS and DPPH radical scavenging capacities of spray-dried oat powder,facilitated the retention of β-glucan and promoted the release of phenolic compounds.In comparison,samples treated with steaming coupled with enzymatic hydrolysis possessed a smaller particle size,and their reconstituted systems exhibited higher dispersion stability,relative dispersion stability,viscosity,and cohesiveness.关键词
燕麦/发酵/蒸煮/酶解/喷雾干燥/理化特性Key words
oats/fermentation/steaming/enzymatic hydrolysis/spray drying/physicochemical properties分类
轻工纺织引用本文复制引用
贺成标,任菲,刘艳香,刘春,谭斌..发酵与蒸煮联合酶解对燕麦喷雾干燥粉理化品质及复溶稳定性的影响[J].粮油食品科技,2026,34(5):45-54,10.基金项目
"十四五"国家重点研发计划项目"高纤基质全谷物食品加工共性关键技术研究"(2022YFF1100503) National Key Research and Development Project of the 14th Five-Year Plan,China"Research on Common Key Technologies for the Processing of High-Fiber Matrix Whole Grain Foods"(No.2022YFF1100503) （2022YFF1100503）
