燕麦米是重要的特色杂粮，具有特殊的营养价值和保健功能。但燕麦米淀粉容易老化是燕麦大米方便米饭加工应用受限的原因之一。超高压处理使物料中维持高分子立体结构的非共价键发生变化。本研究通过超高压处理燕麦米后，分析燕麦淀粉链支比、分子量及微观结构变化、β-葡聚糖含量和结构变化及其对淀粉老化特性的影响，燕麦米淀粉老化过程中水分子迁移和分布特征，揭示超高压处理抑制燕麦米淀粉老化机制，探索抑制燕麦米淀粉老化的新途径。

Oat grains, an important special miscellaneous grains, possess the special nutritional value and healthcare functions. However, starch retrogradation of oat grains is one of the reasons for preventing the development of oat instant rice application. Ultra-high pressure treatment can change non-covalent bonds which maintain polymer stereo structure in food materials. In this study, the changes of oat starch chain ratios, molecular weights, microstructures, the contents and structural changes of β-glucan are analyzed after oat grains are treated by ultra-high pressure treatment. Additionally, their effects on retrogradation of oat grains starch, migration and distribution of water molecules during starch retrogradation process are also determined. These results reveal the mechanism of oat grains starch retrogradation inhibition following ultra-high pressure treatment, indicating a new approach to inhibit the retrogradation process of oat grains starch.