双频超声，一种创新技术，促进燕麦发芽，改善营养和功能特性

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-09-10 DOI:10.1016/j.jcs.2025.104275

Bin Dai , Huicong Xu , Jiayu Yin , Zhijuan Zhang , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang

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引用次数: 0

摘要

本研究考察了多频超声处理（20、35、50 kHz及其组合）对燕麦发芽、营养成分和功能特性的影响。与未进行超声处理的对照组相比，20/50 kHz的双频超声处理显著缩短了发芽时间，使根和芽的长度分别增加了74.51%和46.88%。关键酶-淀粉酶和苯丙氨酸解氨酶（PAL）活性分别提高了80.49%和50.91%。这些酶的变化不仅促进了植酸的降解，抑制了单宁的合成，还促进了酚类化合物积累增加33.32%，从而增强了抗氧化能力。超声处理可使乳化液的乳化性能和稳定性分别提高11.49%和218.75%。以上结果表明，双频超声预处理是提高发芽全麦粉品质和性能的有效方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Dual-frequency ultrasound, an innovative technique for enhancing oats germination to improve nutritional and functional properties

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Dual-frequency ultrasound, an innovative technique for enhancing oats germination to improve nutritional and functional properties

This study examined the impact of multi-frequency ultrasound treatments (20, 35, 50 kHz, and their combinations) on oat germination, nutritional composition, and functional properties. Relative to the control group, which did not receive ultrasound treatment, dual-frequency ultrasound at 20/50 kHz significantly reduced germination time and enhanced the length of roots and shoots by 74.51 % and 46.88 %, respectively. In addition, the activities of key enzymes, including alpha-amylase and phenylalanine ammonia lyase (PAL) respectively increased by 80.49 % and 50.91 %. These enzymatic changes not only facilitated the degradation of phytic acid and suppressed tannin synthesis, but also promoted a 33.32 % increase in phenolic compound accumulation, thereby augmenting antioxidant capacity. Furthermore, ultrasonic treatment improved emulsification properties and emulsion stability by 11.49 % and 218.75 %, respectively. These findings indicated that dual-frequency ultrasonic pretreatment is a promising and effective method for improving the quality and performance of germinated whole oat flour.

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.