发酵与蒸煮联合酶解对燕麦喷雾干燥粉理化品质及复溶稳定性的影响OA

To investigate the effects of pretreatment on the properties of spray-dried oat powder and improve the powder quality of oat-based solid beverages,this study compared the effects of two pretreatment methods,namely fermentation coupled with enzymatic hydrolysis and steaming coupled with enzymatic hydrolysis,on the properties of spray-dried oat powder.The results showed that different pretreatment methods exerted obvious effects on the basic composition,powder properties,micromorphology,contents of major bioactive components and reconstitution stability of the spray-dried oat powder.Compared with the steaming-enzymatic hydrolysis combined pretreatment,the fermentation-enzymatic hydrolysis combined group exhibited reductions in moisture and protein contents by 1.76%and 0.90%,respectively,while significantly increasing the solubility and hygroscopicity by 2.15%and 2.02%,respectively.The median particle size(D50)of the powder increased remarkably from 4.48 μm to 165.45 μm,and enhanced particle agglomeration was observed via SEM.FTIR results showed that neither of the two pretreatment methods altered the overall spectral peak pattern of the samples.The fermentation-combined enzymatic hydrolysis was superior to steaming-combined enzymatic hydrolysis in enhancing ABTS and DPPH radical scavenging capacities of spray-dried oat powder,facilitated the retention of β-glucan and promoted the release of phenolic compounds.In comparison,samples treated with steaming coupled with enzymatic hydrolysis possessed a smaller particle size,and their reconstituted systems exhibited higher dispersion stability,relative dispersion stability,viscosity,and cohesiveness.