粮油食品科技2026，Vol.34Issue(5)：55-65,11.DOI:10.16210/j.cnki.1007-7561.2026.05.006
超高压对燕麦淀粉/蛋白质/β-葡聚糖三元复配体系结构及性质的影响
Effects of High Hydrostatic Pressure on the Structure and Properties of Oat Starch/Protein/β-Glucan Ternary Composite Systems
摘要
Abstract
Starch,protein,and β-glucan are major components of oats,and their interactions directly determine the processing quality and nutritional function.As a green non-thermal processing technology,high hydrostatic pressure(HHP)possesses prominent advantages in improving the functional properties of cereals.To investigate the effects of different HHP treatments(0,100,200,300,400 and 500 MPa)on the interactions and starch properties of oat starch/protein/β-glucan ternary composite systems,the microstructure and physicochemical characteristics of the composite systems were analyzed by scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy and differential scanning calorimetry.The results showed that HHP treatment enhanced the interactions between the three components,improved thermal stability and delayed gelatinization at 100～300 MPa,while high pressure(400～500 MPa)induced complete gelatinization and structural transformation of the composite systems.Treatments at 100～300 MPa increased the relative crystallinity,short-range order and double helix structure of the composite system,reduced pasting viscosity,breakdown value and retrogradation value,and significantly elevated pasting temperature and pasting time.By contrast,400～500 MPa treatments markedly decreased the relative crystallinity and short-range ordered structure of the composite systems,and transformed the crystal structure from A-type to V-type.Meanwhile,the pasting viscosity and breakdown value increased while the retrogradation value decreased,and the disappearance of endothermic peaks indicated the complete gelatinization of the composite systems.Dynamic rheology results showed that all pressure-treated composite systems retained weak gel characteristics,with reduced storage modulus(G′)and loss modulus(G″),suggesting that HHP treatment lowered the viscoelasticity of the ternary composite systems.The study provides a further theoretical basis for the preparation of multi-component oat composite systems and high-pressure processing of oat-based foods.关键词
超高压处理/燕麦/三元复配体系/交互作用/微观结构/热特性Key words
high hydrostatic pressure treatment/oat/ternary composite system/interaction/microstructure/thermal properties分类
轻工纺织引用本文复制引用
陈洋洋,苗颖,霍瑞,孙敏君,谢景宇,张美莉..超高压对燕麦淀粉/蛋白质/β-葡聚糖三元复配体系结构及性质的影响[J].粮油食品科技,2026,34(5):55-65,11.基金项目
国家重点研发计划"燕麦荞麦精深加工技术研究与高值化功能产品开发与示范"(2023YFD1600704) （2023YFD1600704）
内蒙古自然科学基金"基于超高压下燕麦淀粉-脂质交互作用及其抑制老化机理研究"(2023LHMS03012) National Key Research and Development Program of China"Research on Deep Processing Technology of Oat and Buckwheat,and Development and Demonstration of Value-Added Functional Products"(No.2023YFD1600704) （2023LHMS03012）
Inner Mongolia Natural Science Foundation"Research on the Interaction between Oat Starch and Lipids under High Hydrostatic Pressure and the Underlying Mechanism of Retrogradation Inhibition"(No.2023LHMS03012) （No.2023LHMS03012）
