Chemical composition and nutritive value of husked and naked oats grain

11 samples of oats from the 2005 crop of the field experiment carried out in RSD Lipnik were examined. Naked grain oats were represented by a standard Polar cultivar and 5 strains (STH 6102, STH 6856, STH 7146, STH 7256, STH 1692), whereas husked grains were represented by a standard Bohun cultivar and 4 strains (STH 684, STH 688, STH 729, STH 840). The examined naked grain oats differ considerably from husked grain oats in their chemical composition. A statistically significantly higher content of protein (P ≤ 0.05), a higher level of fat (P ≤ 0.01) and a lower value of crude fibre (P ≤ 0.01) were observed in the grains of naked oats compared with the husked grains. The protein of oats is characterised by a favourable amino acid composition of high quality protein which can be confirmed by the EAAI values. The first amino acid limiting the nutritive value of protein was lysine in nearly all oat samples. The characteristic feature of the Polar cultivar was isoleucine deficit. The positive nutritive values for oat grains, in particular those for naked oat grains, make it possible to use them as food for humans and feed for monogastric animals.     

The agronomic performance and nutritional content of oat and barley varieties grown in a northern maritime environment depends on variety and growing conditions

Warmer temperatures and increasing interest in high provenance food and drink products are creating new opportunities for cereal growing in northern Europe. Nevertheless, cultivation of oats and barley in these areas for malting and milling remains a challenge, primarily because of the weather, and there are few reports of their nutritional content from this region. In this study, trials in Orkney compared agronomic characteristics and nutritional content of recommended UK oat and barley varieties with Scandinavian varieties over three years. For a subset of varieties, nutritional content was compared with samples cultivated in more southerly sites. For Orkney, barley was considered a more suitable crop than oats because varieties matured earlier. In both crops, Scandinavian varieties matured earlier than UK varieties and some produced comparable yields. The range of values for macronutrients and minerals in oats and barley in Orkney were similar to those reported previously for other locations, but there were some significant differences attributable to variety and year. Compared with grain samples from more southerly locations, oats in Orkney had a significantly lower β-glucan and higher sodium content. The lower β-glucan may have resulted from higher rainfall and lower temperatures during the months of grain filling and maturation.     

裸燕麦种子萌发对模拟干旱胁迫的响应及其耐旱性综合评价

为了筛选耐旱性较好的裸燕麦新品种,以河北坝上地区新育成和冀西北常用的共15个裸燕麦材料为试材,以不同渗透势的PEG6000溶液模拟水分胁迫条件,通过测定萌发抗旱指数、活力抗旱指数、相对发芽率和相对发芽势4个指标,采用模糊隶属法用上述4个指标对15个参试材料的耐旱性进行了综合评价。结果表明,坝莜6号最耐旱,花早2号最不耐旱,耐旱隶属函数总平均值分别为0.719和0.141。     

不同燕麦品种的蛋白质营养品质评价

为了解我国燕麦品种的蛋白质营养品质状况,收集了2008-2010年9个产地的54个燕麦品种,采用国际通用的WHO/FAO氨基酸评分模式对其蛋白质营养品质进行评价,并比较了不同产地和不同年份样本间的差异。结果表明,本试验中的燕麦蛋白质含量大多集中在16%～20%,其第一限制性氨基酸为赖氨酸,其次是苏氨酸、含硫氨基酸(蛋氨酸+胱氨酸);必需氨基酸含量占总氨基酸含量的33.14%,接近WHO/FAO推荐的理想蛋白质的必需氨基酸组成模式。不同地区所产燕麦品种的蛋白质品质存在显著差异,从氨基酸评分(AAS)、化学评分(CS)、生物价(BV)等指标可反映出吉林产燕麦的蛋白质营养品质较好,甘肃地区的仅次之,且在粗蛋白含量上更具优势。基于蛋白质营养品质通过聚类分析将所收集的样品分为4类,分类结果与其样品来源有关。     

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. II: Sensory Quality

A sensory profiling analysis of heat-processed oats (Avena sativaL.) was performed. The oat grains were of three varieties (Kapp, Mustang and Svea), stored at different relative humidities (30, 55 or 80%) for 3·5 or 15·5 months and heat-treated either with or without prior dehulling. The main differences in sensory attributes were related to the various thermal processes. Processed dehulled samples, particularly of theMustangvariety, had the highest intensities of oat odour, oat flavour, fresh odour and fresh flavour. Samples processed with hulls, in particular the varieties Kapp and Svea had the highest intensities of odour and flavour, rancid odour and flavour and bitterness. The sensory profile of processed oats were described partly by variations in phenolic compounds of low molecular weight, fat acidity and moisture content after processing. Twenty-nine per cent of the variation in odour and flavour attributes was explained by the 11 phenolic compounds analysed. Water content and the phenolic compoundsp-coumaric acid, vanillin,p-hydroxybenzaldehyde and coniferyl alcohol were significantly correlated (P<0·05) to high levels of rancidity, flavour intensity and bitterness and low levels of freshness, oat odour and flavour. The avenanthramides were related mainly to low levels of flavour intensity and rancid odour and flavour. Caffeic acid and fat acidity were related to low intensities of sweetness and aftertaste.     

皮裸燕麦胚乳淀粉形态结构及理化性质的比较

燕麦作为血糖生成指数较低的食品,被广泛应用于食品、医药工业。为比较皮、裸燕麦胚乳淀粉理化性质的差异,探究皮、裸燕麦在食品等加工利用方面的不同,以2个裸燕麦品种(白燕2号,坝燕18)以及2个皮燕麦品种(蒙燕1号,塔娜)为材料,通过扫描电镜观察燕麦胚乳淀粉颗粒的形态,采用X-射线衍射分析(XRD)、傅里叶变换远红外光谱、以及¹³C固体核磁共振等方法研究淀粉的理化性质,同时测定其支链淀粉链长和淀粉的消化速率。研究结果表明,燕麦胚乳中淀粉同时以复粒淀粉和单颗粒淀粉形式存在,复粒淀粉在淀粉提取中易破裂,形成不规则的多面体颗粒,粒径多在5～8μm。4个燕麦品种胚乳的淀粉均为A型晶体,但膨胀势和溶解度存在差异,裸燕麦坝燕18膨胀势最高,溶解度最低。皮、裸燕麦在淀粉晶体结构方面存在差异,皮燕麦淀粉较裸燕麦有更高的结晶度和表层有序度,裸燕麦淀粉无定形比例和表观直链淀粉含量更高,导致皮、裸燕麦在食品加工方面的差异。皮、裸燕麦支链淀粉链长分布不同,裸燕麦的长支链分布少,慢速消化淀粉(SDS)含量高,尤其坝燕18的SDS含量明显高于其他三个品种,更适合作为减肥食品。     

腐植酸对干旱胁迫下燕麦叶片碳同化酶活性及产量的影响

为明确腐植酸对干旱胁迫下燕麦叶片碳同化酶活性和产量的影响,以燕麦品种燕科2号为试验材料,采用盆栽方式,分别在正常供水(田间最大持水量75%)、中度和重度干旱胁迫(分别为田间最大持水量45%和30%)3个水分条件下喷施腐植酸(HA)和等量清水(CK),分析了不同处理下燕麦叶片中碳同化酶活性、干物质积累量和籽粒产量。结果表明,干旱胁迫导致燕麦叶片中核酮糖-1,5-二磷酸羧化酶(Rubisco)、磷酸烯醇式丙酮酸羧化酶(PEPC)和甘油醛-3-磷酸脱氢酶(GAPD)活性显著降低,地上部干物质积累量和产量下降,乙醇酸氧化酶(GO)活性显著增加,以田间最大持水量为30%处理的变化更为明显。干旱胁迫下,喷施腐植酸能显著提高燕麦叶片中Rubisco、PEPC和GAPD活性,降低GO活性,显著增加燕麦的千粒重、穗粒重和产量,在田间最大持水量为30%时效果最优,其中喷施腐植酸处理的Rubisco、PEPC和GAPD活性较CK分别提高19.17%～34.41%、21.43%～38.24%、19.85%～39.59%,GO活性较CK降低13.64%～18.39%,地上部干物质积累量和产量较CK分别增加2.09%～16.56%和8.46%～10.26%。综上所述,干旱胁迫条件下,喷施腐植酸可增强燕麦叶片的光合碳同化酶活性,促进干物质积累,增加籽粒产量。     

利用SNP标记鉴定青稞种质资源

近年来,青稞(Hordeum vulgare var.nudum Hook. f.)育种速度逐步加快,青稞品种的类别和数量日渐增多,形成了丰富的青稞品种资源。然而,在青稞资源的大量引种和品种资源交换过程中,造成了同名异物、同物异名的现象,因而建立高效、准确的青稞品种鉴定技术体系和数据系统迫在眉睫。为基于青稞品种基本信息实现青稞品种的快速和准确鉴定,本研究利用简化基因组(GBS)测序获得的青稞基因组高通量SNP基因分型数据,对314份青稞种质资源进行群体结构分析;根据SNP注释结果,筛选获得位于外显子区的SNP并计算其杂合率和遗传多态性指数;用Genstat的去冗余(IRREDUNDANT)指令通过顺序算法(sequential algorithm)获得能够区分参试青稞种质资源的核心SNP位点组合,并构建DNA指纹图谱,结合参试材料地理来源等基本信息构建青稞品种的分子身份证。结果表明,群体遗传结构分析可将314份参试青稞材料划分为3个类群,类群划分与其材料类型密切相关。从4 954个位于外显子区域的高质量SNP位点中筛选出14个多态性高且能完全区分青稞种质资源的SNP位点,称其为核心SN...     

Fatty acid composition of lipids of Australian oats

A method using methanolic sulphuric acid as transmethylating reagent was developed for determining the fatty acid composition of lipids of oats. The method was optimised for reaction conditions and applied to the determination of the fatty acid composition of lipids of a number of varieties of Australian oats grown in several locations. Thirteen fatty acids were detected with oleic, linoleic and palmitic acids comprising more than 95% of the total fatty acids. Total lipid content of the oats was positively related to the proportion of stearic (r=0·32) and oleic (r=0·81) acids and negatively correlated with the proportion of palmitic (r=−0·64), linoleic (r=−0·39) and linolenic (r=−0·65) acids. Significant positive correlations were found between total lipid content and absolute content of the major fatty acids (r=0·670·98), except for linolenic acid (r=0·12). Environment had significant effects on fatty acid composition, but variety was the controlling factor. The broad sense heritability estimated from individual plot ranged from 69 to 73% and that from the average of three replications and eight locations ranged from 94 to 98% for the major fatty acids. It is possible to improve fatty acid composition of oats by breeding procedures.     

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds

Low molecular weight phenolic compounds present in heat processed oats (Avena sativaL) were analysed. The oat grains were of three varieties (Kapp, Mustang and Svea), stored at different relative humidities (30, 55 or 80%) and periods (3·5 or 15·5 months) and processed with or without hulls. Eleven UV-absorbing compounds detected by High Performance Liquid Chromatography were subjected to univariate and multivariate statistical analysis. The selected compounds included caffeic acid,p-coumaric acid, ferulic acid, vanillic acid,p-hydroxybenzaldehyde, vanillin, coniferyl alcohol, three avenanthramides and one unidentified substance. The levels of vanillic acid, vanillin and, especially,p-coumaric acid,p-hydroxybenzaldehyde and coniferyl alcohol increased significantly in samples processed with hulls, but not in samples processed without hulls. Ferulic acid increased in both processes, while caffeic acid and the avenanthramides were found to decrease during processing. Storage of unprocessed samples for 1 year generally increased the levels of phenolic acids and aldehydes. For the phenolic acids (except ferulic acid), this increase was most pronounced after storage at high relative humidity (80%). The avenanthramides were present at their highest levels in Mustang, caffeic acid in Svea and Mustang, the unidentified compound in Svea, while all the other compounds studied were present predominantly in the variety Kapp.     

Simulation of the factors affecting β-glucan levels during the cultivation of oats

A Monte Carlo simulation technique was employed to simulate the factors influencing the level of β-glucan content in both hulled (HO) and naked (NO) oat cultivars during cultivation of the crop. Probability density functions were used to model the uncertainty and variability in the input factors. A scenario analysis was subsequently developed to look at the impact of different model assumptions and input parameters. The simulated mean β-glucan level in harvested oats grain was 3.50 and 4.25 g/100 g for hulled (HO) and naked (NO), respectively. A sensitivity analysis highlighted that cultivar selection was the most important input parameter compared to other inputs in determining the final β-glucan level (correlation coefficients of 0.64 and 0.79 for HO and NO, respectively). The analysis also indicated the positive effect of delayed sowing on β-glucan content (correlation coefficients of 0.32 and 0.25 for HO and NO, respectively). Germination and storage factors showed a negative impact on the final β-glucan levels. The scenario analysis shows the applicability of the proposed model for various agronomic practices. This approach establishes a quantitative scientific ranking of factors influencing β-glucan levels during the cultivation of oats.     

Phytate Reduction in Whole Grains of Wheat,Rye, Barley and Oats after Hydrothermal Treatment

Whole grains of different cereals have traditionally been prepared with water and heat prior to dehulling, but knowledge of the effect on nutritional properties is limited. The aim of the present study was to investigate if phytate reduction occurred during hydrothermal treatment of whole grains. Wheat, rye, hulled and dehulled barley, hulled oats and naked oats were incubated with either water or acetate buffer (pH 4·8) at 55 °C for 24 h with the exception of oats, which were incubated at 37 °C. Phytate in wheat, rye and barley was reduced by 46–77% when water was used and by 84–99% when acetate buffer was used. The phytate reduction in oats was considerably less, 8–26%, but, after grinding and soaking, phytate was reduced by 72–77% in dehulled oats and by 88–94% in naked oats. Citric acid and citrate buffer was used for pH adjustment in some experiments, and their use resulted in less phytate reduction than when acetate and lactic acid were used. Wet-steeping of naked oats and naked barley in water at 53–57 °C for 20–30 min reduced the bacterial counts by 99·97%, and the addition of acid prevented bacterial growth during the incubations. It was concluded that cereals with reduced phytate content and good hygienic quality can be developed and produced using hydrothermal treatment of whole grains.     

燕麦等五种谷物的氨基酸含量综合评价

为了解不同谷物氨基酸的综合质量,测定了燕麦、荞麦、小麦、大麦和水稻等5种谷物的蛋白质和氨基酸含量,并采用主成分分析、聚类分析法进行谷物氨基酸含量综合评价。结果表明,五种谷物中均含有16种氨基酸,总氨基酸含量平均为148.14 g·kg^-1,其中燕麦总氨基酸平均含量最高,为249.93 g·kg^-1;燕麦中支链氨基酸平均含量达到31.23 g·kg^-1,显著高于五种谷物支链氨基酸平均含量(21.84 g·kg^-1)。通过主成分分析,供试材料氨基酸的综合评分表现为燕麦>小麦>荞麦>大麦>水稻。经聚类分析,燕麦的氨基酸含量与其他谷物显著不同。综合来看,燕麦在蛋白质、赖氨酸、支链氨基酸、必需氨基酸、总氨基酸含量和氨基酸六个方面均优于其他4种谷物。     

Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation

The effects of different pretreatments on phytate and mineral contents were investigated in whole grain barley and oat tempe fermented with Rhizopus oligosporus. Different varieties of barley and oats were exposed to pretreatments such as pearling, rolling, moistening, autoclaving and soaking before fermentation. Pearling was the most effective pretreatment for reduction of phytate content for both oats and barley. Nevertheless, mineral contents were reduced, and most likely cell wall rich fractions were also reduced by this process. In the first experiments the phytate content reduction in the oats and barley samples were reduced by 74% (3.3 μmol/g, d.m.) and 89% (1.4 μmol/g, d.m.), respectively. However, to improve iron absorption the phytate levels should not exceed 0.5 μmol/g, and further phytate degradation was necessary. Therefore, in the final experiments barley samples were exposed to an optimised process with prolonged soaking at a higher temperature and the pearling residues were returned before fermentation. When the outer layers of the barley kernels were returned before fermentation the phytate content was successfully reduced by 97% to 0.4 μmol/g (d.m.) and Fe and Zn levels were well preserved.     

小麦寡核苷酸探针套用于燕麦染色体鉴定

基于寡核苷酸探针套的荧光原位杂交(FISH)技术简单高效,通过FISH信号分析,可以对不同物种染色体组成进行分析。本研究利用AFA-3、AFA-4、pAs1-1、pAs1-3、pAs1-4、pAs1-6、pSc119.2-1和(GAA)₁₀等8个探针组成的小麦寡核苷酸探针套,对不同倍性的燕麦品种进行荧光原位杂交。结果表明,小麦的寡核苷酸探针套在燕麦大部分染色体上可以产生清晰的杂交信号,能够区分燕麦大部分染色体,说明燕麦与小麦存在一定程度相似的重复序列,可为燕麦染色体的精准鉴定和分型提供了新的思路。     

菌肥与腐熟秸秆对盐碱地燕麦渗透生理特性及产量的影响

为明确菌肥和腐熟秸秆对盐碱地燕麦渗透生理及产量的调节作用,以燕麦品种白燕2号和草莜1号为材料,分析了菌肥(F)、腐熟秸秆(S)及二者配施(FS)对燕麦不同生育时期植株K⁺、Na⁺、可溶性糖、有机酸含量及株高和产量的影响。结果表明,苗期和拔节期燕麦各器官K⁺和Na⁺积累量较高,且茎和叶的K⁺、Na⁺积累量均明显高于根部。与空白对照(CK)相比,S和FS处理均显著提高各时期燕麦根、茎、叶K⁺含量,显著降低Na⁺含量。F、S和FS处理对各时期两个燕麦品种植株可溶性糖含量也有显著影响。F处理显著增加了抽穗期和灌浆期两个品种植株总有机酸含量,尤其是草酸、乙酸、柠檬酸比例提高;S和FS处理下抽穗期燕麦植株总有机酸含量在第一年较CK显著提高,而第二年显著降低,主要是由草酸变化引起。F、S及FS处理在第二年均显著提高两个品种的籽粒、鲜草和干草产量,其中FS处理的增产效果最好。这说明腐熟秸秆配施菌肥有助于增强盐碱地燕麦植株的渗透调...     

尾煤泥施用的重金属安全性及其对土壤结构和燕麦生长的影响

为促进煤炭洗选加工废弃物尾煤泥在农业生产中的科学利用,以裸燕麦品种草莜1号和蒙农大燕1号为研究对象,尾煤泥基施量0(CK)、7 500、15 000、22 500kg·hm~(-2),在砂壤土田间进行随机试验,并对尾煤泥、土壤、燕麦茎叶的重金属和矿质营养成分进行了分析。结果表明,尾煤泥中的重金属镍(Ni)、铜(Cu)、锌(Zn)、铅(Pb)、铬(Cr)、镉(Cd)、汞(Hg)、砷(As)含量低于《城镇污水处理厂污泥处置:农用泥质》标准(CJ/T 309-2009)中的规定限量;尾煤泥显著(P0.01)提高了土壤与燕麦的氮(N)、钾(K)、钙(Ca)、镁(Mg)等养分含量及燕麦产量;两个燕麦品种对尾煤泥效应趋势一致;燕麦茎叶K含量与干草产量和籽粒产量的相关性最大,相关系数分别为0.446 8和0.571 1。综上所述,工业废弃物尾煤泥营养成分较高,可在土壤中安全施用,在燕麦种植中以15 000kg·hm~(-2)直接基施为宜,可提高砂壤土的容重10.48%,提高保水性(含水量提高16.84%),燕麦干草产量和籽粒产量两年平均提高42.79%和17.63%。     

Development of a standard test for dough-making properties of oat cultivars

Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes.     

Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet

Coeliac disease (CD) is a chronic intolerance to gluten, contained mainly in wheat, rye and barley. The only therapy at present is the lifelong exclusion of gluten from the diet.Whether oats can be considered safe for CD patients has long been debated, and oats have been included among gluten-free ingredients only recently (EU Regulation 41/2009), provided the gluten content does not exceed 20 ppm.The aim of this study was to evaluate the suitability of 36 different oat cultivars for CD patients using biochemical and immunochemical approaches. The cross-reactivity between avenins and gliadins was evaluated by both SDS-PAGE/Immunoblotting and ELISA.The protein pattern of each oat cultivar showed both qualitative and quantitative differences that correlated with different binding affinity for specific anti-gliadin antibodies in immunoblotting. In most oat samples, the content of cross-reactive proteins measured by ELISA was below 20 ppm, but in a few varieties was above 80 ppm.Although the taxonomic and biochemical characteristics of oats allow to conclude that their use could be safe for CD patients, it is essential to select those cultivars having the lowest level of gluten-like proteins.     

Detection of the lunasin peptide in oats (Avena sativa L)

We report the first discovery of lunasin in oats (Avena sativa L). Lunasin is a novel cancer preventive, anti-inflammatory and cholesterol-reducing peptide originally isolated from soy and later found in cereals (barley, rye, wheat, triticale). Lunasin was detected in oats using LC–MS/MS analysis. The chromatograms and mass spectra of lunasin isolated from five oat genotypes were compared with those of the synthetic lunasin peptide. We measured the lunasin content in harvests of two years and found that all tested oat genotypes contained the lunasin peptide. However, we observed genotype-related fluctuations in the lunasin content. Notably, the middle early oat variety ‘Ivory’ contained the highest and the most stable lunasin level at 0.197 ± 0.01 mg per g of grain in year 2010 and 0.195 ± 0.009 mg per g of grain in 2011. We also characterized the selected oat genotypes by measuring the contents of protein, β-glucans, fat, starch and moisture in the grains. However, we did not find correlation between lunasin and protein, and β-glucan content. Lunasin isolated from oat showed similar to the synthetic lunasin antioxidant effects. The detection of lunasin complements a list of bioactive compounds present in oats and strengthens recommendations to use oat products.