The effect of main component interactions on the rheological and pasting properties of naked oat flour during Sanshu thermal processing of oat-based food

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-01-06 DOI:10.1002/cche.10864

Pai Peng, Hamad Rafique, Xiaolong Wang, Rui Dong, Liang Zou, Xinzhong Hu

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Abstract

Background and Objectives

The molecular interactions in naked oat flour are crucial to its processing quality. To investigate interaction mechanisms during oat-food Sanshu thermal processing, this study analyzed starch structure properties, rheological properties, and interactions between starch and other components in naked oat flour.

Findings

The rheological and pasting properties of oat starch were closely related to its structure during different thermal stages. X-ray diffraction revealed the formation of amylose–lipid complexes, and the starch–lipid/starch–protein interactions were confirmed by specific functional groups from Fourier transform infrared spectra. The formation of complexes during roasting thermal treatment significantly increased G′ and G″, while the decomposition of starch during boiling and steaming thermal treatment reduced the rheological properties. SEM showed the dispersion and decomposition of starch, which further provided evidence for the interaction of starch and other components during Sanshu processing. The digestibility increased gradually, as the starch gelatinized during Sanshu processing. During steaming thermal treatment, RDS did not change significantly, while SDS transformed into RS (RS content increased to 9.36%).

Conclusions

The interaction of starch–lipids/starch–protein occurred during oat-food Sanshu thermal processing. The alterations in the rheological and pasting properties of naked oat flour were observed to be intimately linked to these complexes.

Significance and Novelty

The structure of naked oat flour is closely related to its processing quality. The observed changes in starch short-range order and the formation of a microcrystalline structure are closely related to RS, which can be used as a signal of interaction-resistant starch formation.

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燕麦类食品三树热加工过程中主要成分相互作用对莜麦粉流变学和糊化性能的影响

背景与目的莜麦粉中的分子相互作用对莜麦粉的加工质量至关重要。为了探讨燕麦食品三树热加工过程中的相互作用机制，本研究分析了莜麦粉中淀粉的结构特性、流变特性以及淀粉与其他组分的相互作用。发现燕麦淀粉在不同热阶段的流变性和糊化性能与其结构密切相关。x射线衍射显示了直链淀粉-脂肪复合物的形成，傅里叶变换红外光谱通过特定的官能团证实了淀粉-脂肪/淀粉-蛋白质相互作用。焙烧热处理过程中配合物的形成显著提高了G′和G″，而沸煮和蒸煮热处理过程中淀粉的分解降低了淀粉的流变性能。扫描电镜显示了淀粉的分散和分解，进一步证明了淀粉在三叔加工过程中与其他组分的相互作用。随着淀粉糊化过程的进行，消化率逐渐提高。蒸热处理过程中，RDS变化不显著，SDS转化为RS （RS含量增加至9.36%）。结论燕麦食品三枢热加工过程中存在淀粉-脂质/淀粉-蛋白相互作用。裸麦粉的流变学和糊化性质的变化与这些配合物密切相关。莜麦粉的结构与其加工质量密切相关。观察到的淀粉近程序的变化和微晶结构的形成与RS密切相关，可以作为抗相互作用淀粉形成的信号。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.