| Oats are gramineous plants with high nutritional value and medical effects.At present,oat products are mainly staple food products.With the improvement of people's quality of life,oat deep processing products are getting more and more people's attention and love.As an emerging food processing technology,ultrafine pulverization technology has the advantages of little influence on the nutrient content of processing raw materials and high activity of functional components of processed products.Therefore,it is widely used in food processing.In this study,Hebei oatmeal,bare oats and oat bran were selected as experimental raw materials,and the conventional pulverization method was used as a control to carry out superfine pulverization on the nutritional quality of different parts(full powder,core powder and skin powder)and oat flour of different particle sizes.And physical quality impact analysis,and to investigate the effect of ultrafine pulverization on the dissolution rate of functional ingredients of oat flour in artificial gastrointestinal fluid,screen out oat flour with higher bioavailability,and evaluate the main functional components of oat flour.Antioxidant properties.The main test contents and results are as follows:(1)The effect of ultrafine pulverization on the nutritional quality of oat flour.Taking oat conventional powder as a control,the nutrients such as moisture,crude fat,crude protein and starch of oat ultrafine powder were determined.The results showed that the nutrient content of oat ultrafine powder in different parts was different.When the particle size is 75-58?m,the moisture,fat,protein and starch content of oat ultrafine powder(whole powder,core powder,skin powder)are: 11.25,5.81,12.01,46.48%,11.27,5.63,5.18,respectively.61.24% and11.69,7.75,16.74,24.04%;the size of oat ultrafine powder is different,and the nutritional components are significantly different.When the particle size is 250-150?m,the whole powder has the highest fat content,the core powder has the highest moisture and starch content,and the skin powder has the highest protein content.When the particle size is less than 150?m,the oat core powder has the highest starch content,and the skin powder moisture,fat and protein.The highest content;ultrafine pulverization significantly affects the content of oat ?-glucan,ultrafine pulverization is not conducive to the dissolution of oat total ?-glucan,but is conducive to the dissolution of soluble ?-glucan in oat flour.Comprehensive analysis,oatmeal powder has the best nutritional quality,followed by whole powder,and core powder is the worst.(2)The effect of ultrafine pulverization on the physical quality of oat flour.The physical properties of oat ultrafine powder in different parts are different: when the particle size is 75-58?m,the water holding capacity,swelling power and water solubility of oat ultrafine powder(whole powder,core powder and skin powder)are: 2.93%,2.26 m L/g,11.26%,2.46%,2.18 m L/g,13.24% and 2.88%,3.48 m L/g,14.74%;bulk density,angle of repose,slip angle are: 0.37g/m L,42.36°,46.36°,0.34g/m L,41.02°,44.28° and 0.27g/m L,41.52°,38.57°;oat ultrafine powder particle size is different,physical properties are different.When the particle size is 250-150?m,the water holding capacity,swelling power and water solubility of the skin powder are the highest,and the bulk density of the whole powder and the core powder is the highest.When the particle size is 150-106?m,the water holding capacity and swelling power of the skin powder are the highest,the bulk density of the whole powder is the highest,and the water solubility of the core powder is the highest.When the particle size is 106-58?m,the water-holding capacity and water solubility of the skin powder are the highest,and the swelling power and bulk density of the whole powder are the highest.When the particle size is less than 58?m,the water holding capacity,swelling power and water solubility of the skin powder are the highest,and the bulk density of the whole powder is the highest;the reduction of the particle size increases the angle of repose and slip angle of the powder,and the fluidity is deteriorated;The brightness of the ultrafine powder was negatively correlated with the pulverized particle size.As the pulverized particle size decreased,the brightness of the oat ultrafine powder was higher.Comprehensive analysis,the physical quality of oatmeal powder is the best,the core powder is second,the whole powder is the worst.(3)Effect of ultrafine pulverization on the dissolution of oat flour in ?-glucan in artificial gastrointestinal fluid.During the simulation,the particle size has a significant effect on the digestion and absorption of oat ?-glucan.Oatmeal whole powder,granulated oatmeal powder with particle size of 150-106?m and finer oatmeal powder of powder are more easily digested by human gastric juice,while oat ultrafine powder is not easy to be digested and absorbed by human intestinal tract;The release amount of ?-glucan in different digestive sites is different:for oat flour,when the powder particle size is larger than 75?m,?-glucan is mainly released in the intestinal digestive juice.When the powder particle size is less than 75?m,?-glucan is mainly released in the stomach digestive juice.For oatmeal and core powder,oat ?-glucan is mainly digested in intestinal juice;the bioavailability of oat ?-glucan indicates that although the oat ?-glucan is high,it is in the digestive environment of the human body.The content is very low.Comprehensive analysis,oat crude whole powder,coarse skin powder and core powder with particle size less than 58?m have the best digestion and absorption.(4)The oat crude powder,coarse skin powder and core powder with particle size less than 58?m were selected as the research object to evaluate the antioxidant activity of oat polyphenol.The content of polyphenols in three oat flours was different:oat flour(1.44mg/g)>whole powder(0.89mg/g)>core powder with particle size less than 58?m(0.42mg/g);Oxidation performance is different: in addition to oatmeal powder with a particle size of less than 58?m,oat coarse powder and oat coarse skin powder have strong antioxidant properties.Through the above research,this paper aims to provide a theoretical reference for accelerating the development of new oat products. |
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