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通过扫描电子显微镜观察炒制裸燕麦醇溶蛋白和谷蛋白的形貌特征,并测定其理化特性及消化特性。结果表明,与未炒制裸燕麦醇溶蛋白和谷蛋白相比,炒制裸燕麦醇溶蛋白和谷蛋白颗粒变大,蛋白质分子间连接紧密;在碱性条件下,其黏度较高;高温炒制工艺导致裸燕麦醇溶蛋白乳化性、吸油性和持水性显著提高,裸燕麦谷蛋白持水性显著提高,然而对其醇溶蛋白和谷蛋白消化特性均没有影响,也没有改变其非牛顿流体本质。
Scanning electron microscope (SEM) was used to observe the morphological characteristics of naked oat and gliadin, and their physico-chemical properties and digestive characteristics were determined. The results showed that compared with non-fried naked oats gliadin and gluten, naked oat glittering protein and gluten particles became larger and the protein molecules were closely linked; under alkaline conditions, the viscosity was higher; The frying process led to the significant increase of the emulsifying, oil absorbing and water holding capacity of naked gliadin, and significantly increased the water holding capacity of naked oat glutenin, but had no effect on its gliadin and gluten digestibility without changing its non-Newtonian Fluid essence.