Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation
Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation
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DOI：
10.1016/j.jcs.2014.09.001
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发表时间：
2014-11-01
影响因子：
3.8
通讯作者：
Gambus, Halina
中科院分区：
文献类型：
--
作者：
Berski, Wiktor;Krystyjan, Magdalena;Gambus, Halina
本研究的目的是评估在制备β-葡聚糖浓缩物过程中应用的称为微粉化的工艺对残留燕麦粉和相应淀粉性质的影响。将剩余燕麦粉（ROF）及其分离淀粉（ROS）与市售燕麦粉（COF）和小麦粉（CWF）及其各自的淀粉（COS和CWS）的性质进行了比较。淀粉颗粒在ROF中不成簇，只有轻微的破坏，对淀粉葡聚糖的摩尔质量、淀粉的溶胀和糊化特性以及线性粘弹性范围内的机械模量没有影响。据观察，面粉的糊化特性不仅取决于淀粉特性，还取决于其他面粉成分（脂质、可溶性和不可溶性蛋白质部分，以及程度稍低的β-葡聚糖含量）的存在。(C)2014爱思唯尔有限公司版权所有。
The aim of this study was to evaluate the effect of process called micronization, applied during preparation of beta-glucan concentrate, on properties of residual oats flour, and respective starch. The properties of residual oats flour (ROF) and starch isolated from this material (ROS) were compared with commercial flours: oats (COF) and wheat (CWF), and the respective starches (COS and CWS).It was shown, that micronization caused changes in starch fraction. Starch granules present in ROF not occur in clusters, and were only slightly damaged, which had no influence on molar mass of starch glucans, as well as on swelling and pasting properties of starch and mechanical modulus at linear viscoelasticity range. It was observed that flour pasting properties are determined not only by starch properties but also the presence other flour constituents (lipids, soluble and insoluble protein fractions, and to slightly lesser degree the content of beta - glucans). (C) 2014 Elsevier Ltd. All rights reserved.