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Position: Home > Articles > Characteristization of Extruded and Unextruded Oat Bran FOOD SCIENCE 2009,30 (21) 99-103

燕麦麸皮与挤压燕麦麸皮特性比较

作  者：
王昌涛;韩扬;刘斌;董银卯
单  位：
北京工商大学植物资源研究开发北京市重点实验室
关键词：
燕麦;挤压技术;红外光谱;电镜扫描;美拉德反应;气相色谱
摘  要：
对燕麦麸皮和挤压燕麦麸皮进行碱法和酶法水解,并研究最优条件。通过碱解和酶解发现,燕麦麸皮的碱解液和酶解液中的蛋白质含量和β-葡聚糖含量都要高于挤压燕麦麸皮。另外通过傅里叶红外光谱及扫描电子显微镜对燕麦麸皮和挤压燕麦麸皮的微观结构进行分析,发现两者微观结构差别很大,燕麦麸皮的微观结构简单分散,表面平滑平整,而挤压燕麦麸皮的微观结构层次复杂,挤压特征明显,表面粗糙。最后对两者进行美拉德反应,对反应后的提取液进行气相色谱分析,发现燕麦麸皮含有28种不同芳香物质,挤压燕麦麸皮含有29种,二者主要芳香物质含量差别较大。
译  名：
Characteristization of Extruded and Unextruded Oat Bran
作  者：
WANG Chang-tao,HAN Yang,LIU Bin,DONG Yin-mao (Beijing Technology and Business University, Beijing Key Laboratory of Plant Resources Research and Development, Beijing 100037, China)
关键词：
oat;extrusion;Fourier transform infrared spectroscopy;scanning electron microscopy;Maillard reaction;gas chromatography
摘  要：
In order to compare chemical properties of extruded oat bran and unextruded oat bran, they were hydrolyzed using alkaline or proteinases, and the hydrolysates were analyzed for protein isoelectric point, protein and b-glucan contents, and aromatic components in Maillard reaction product. Besides, IR spectral analysis and microstructure observation under scanning electron microscopy (SEM) were also conducted. Results showed that higher protein and β -glucan contents were exhibited in oat bran hydrolysates compared with extruded oat bran hydrolysates. There were obvious differences in microstructure between extruded oat bran and unextruded oat bran. Native oat bran revealed a simple dispersion microstructure with smooth and flat surface, while extruded oat bran exhibited a complex microstructure with rough surface and meanwhile obvious extrusion characteristics were observed. Totally 28 and 29 aromatic compounds were found in Maillard reaction product of native oat bran and extruded oat bran hydrolysates by GC analysis, respectively. Furthermore, the major aromatic compounds showed a great difference in content.

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