快速黏度仪分析燕麦粉的理化性质

燕麦粉作为一种谷物，加工后可广泛应用于饮料体系。应用快速黏度仪研究燕麦粉的淀粉糊化特性，同时，通过面筋蛋白醇溶指数法及稀乳酸法分别研究燕麦粉的面筋蛋白质特性，探讨不同工艺条件对淀粉糊化特性及面筋蛋白质黏度特性的影响，测定燕麦粉中β-葡聚糖含量。结果表明：β-葡聚糖含量对燕麦粉的快速黏度仪稀酸法面筋蛋白质黏度特性的测定无明显影响。另外，稀乳酸法中峰值黏度及最终黏度与醇溶指数法中最终黏度间分别存在相关性，相关系数分别为0.8103、0.8364，而与醇溶指数法中醇溶指数无相关性。

Physicochemical Properties of Oat Flour as Determined Using Rapid Viscosity Analyzer

Oat flour is widely used in beverage after being processed as a kind of grain. In this paper, pasting properties ofstarch from oat flour were studied using a rapid viscosity analyzer (RVA). Meanwhile, oat gluten was also characterizedby measuring ethanol solubility index and the protein properties were determined using dilute lactic acid. The effects ofdifferent production processes for oat flour on pasting properties of starch and viscosity characteristics of gluten proteinwere discussed. We also determined the content of β-glucan in oat flour, which was found to have no obvious effect on theviscosity of gluten protein measured using dilute lactic acid. In addition, the peak viscosity and final viscosity measured usingdilute lactic acid had obvious correlations with the final viscosity obtained from the method of ethanol solubility index showingcorrelation coefficients of 0.810 3 and 0.836 4, respectively, but no correlation with ethanol solubility index was observed.