Study On The Relationship Between Physical Properties And Physicochemical Properties And Processing Characteristics Of Oat

Oat kernel properties were external quality, which had a close relationship with oat physicochemical properties and processing qualities. Nineteen species of naked oat in Zhangjiakou Agriculture and Forestry Science Academy were selected. The kernel properties (1000 grain weight, kernel size, color value), physicochemical properties (water, protein and other nutrition content) and processing qualities (flour yield, oat-rice score, oat-wowo score) were measured in this study. The correlations between species and parameters were analyzed by method of Correlation Analysis, Principal Component Analysis and Clustering Analysis. Also the comprehensive quality of the samples were evaluated and graded.Correlation analysis results indicated that the kernel length showed a significant positive correlation with β-glucan content (r=0.685) and peak viscosity. Also the kernel width was positively correlated with protein (r=0.588) and ash content (r=0.604), negatively correlated with starch content (r=0.628). Otherwise, the starch content (r=-0.672) and peak viscosity (r=-0.612) were negatively correlated with the kernel width to length ratio.Kernel width, volume, superficial area and 1000 grain weight (r=0.801,0.941, 0.844,0.957) were positively correlated with oat-rice score. In addition, color value L* (r=0.707) showed a significant correlation with oat-wowo score. However, oat kernel properties did not significantly correlate with flour yield.According to the Principal Component Analysis results, the greatest impact on the comprehensive quality of kernel-physicochemical was the protein-starch quality, accounted for 35.39%, which had a close relationship with kernel width and width to length ratio. Followed by the β-glucan quality, which accounted for 23.45%, kernel length and superficial area were the key index. Fat-water quality accounted for 13.31%, which were closely correlated with color value L*.According to the clustering analysis based on the comprehensive quality of kernel-physicochemical, the nineteen cultivars could be grouped into four types. Type I included two varieties:CaoYoul and PinWu, for which the protein content (12.64%) was low and starch content (60.65%) was high; Type Ⅱ included four varieties: HuaZao2, HuaWan6, BaYou6 and BaiYan5, for which the mean protein content was 13.13% and starch content was 59.25%; Type Ⅲ included ten varieties:JiZhangYou 13, BaiYan2, BaiYan3, BaiYan4, JiZhangYoull, W85, H44, DingYou8, MengYan833 and BaYoul, for which the mean protein content was 13.88% and starch content was 58.46%; Type Ⅳ included three varieties:BaiYan9, BaiYan8 and BaiYanlO, for which the protein content (15.27%) was high and starch content (55.97%) was low.The samples could be grouped into three cluster types while based on the comprehensive quality of kernel-processing, among which BaiYan5 had the best quality. Requirement of raw materials for oat-rice and oat-wowo were relatively high, kernels for which the 1000 grain weight were 25～30g, kernel width were 2.5～2.6mm, superficial area about 15mm2 were suitable for processing of oat-rice; kernels which had a color value L not less than 85 were suitable for processing of oat-wowo; In addition, kernels of which the 1000 grain weight were 20-23g, kernel width were 2.4～2.5mm, superficial area about 13mm2 were suitable for milling. Consolidated results indicate that kernel properties were closely related with physicochemical and processing properties, and must be considered in breeding and raw material selection. So we should pay attention to it in the production and the scientific research.