挤压、发酵对燕麦营养及抗氧化性影响的研究

为了改善燕麦的消化性,提高β-葡聚糖生物利用率和抗氧化性,本实验采用挤压膨化技术耦合微生物发酵,对燕麦进行处理,考察处理前后β-葡聚糖含量和生物可给率、淀粉的消化性及抗氧化性能的变化。实验结果表明：与未处理燕麦相比,实验所测的指标经挤压膨化耦合发酵处理后均有显著提高(P<0.05),其中β-葡聚糖含量和生物利用率分别提高了30.86%、36.38%,快速消化淀粉(RDS)提高了13.58%, 慢速消化淀粉(SDS)提高22.42%,抗性淀粉(RS)降低了24.23%,直链淀粉含量、支链淀粉含量分别降低了21.11%、34.17%,支链淀粉:直链淀粉降低了16.67%,DPPH自由基、ABTS自由基的IC₅₀减低了38.68%和31.67%。

Effects of different treatments on nutrition and antioxidant activity of Oat

To improve the digestibility of oats, increase β-glucan bioavailability and antioxidant properties, the extrusion technology coupled with microbial fermentation was used to treat oats. The changes of β-glucan content, bioavailability, digestibility and antioxidant properties of starch before and after treatment were investigated. The experimental results show that: Compared with untreated oat, the indexes measured in the experiment were significantly improved by extruded and expanded coupled fermentation(P<0.05),the content and bioavailability of β-glucan increased by 30.86% and 36.38%, the rapid digestible starch (RDS) increased by 13.58%, the slow digestible starch (SDS) increased by 22.42%, the resistant starch (RS) decreased by 24.23%, the amylose content decreased by 21.11%, and the amylopectic starch content decreased by 34.17%,Amylopectin: Amylose decreased by 16.67%, the IC50 of DPPH radical and ABTS radical were decreased by 38.68% and 31.67%.