Oat(Avena sativa)is an annual herb Gramineae,oats can be divided into two major categories,naked oats and hulled oats.The naked oats is mainly cultivated in China.This research is proposed to degrade oat polysaccharides by adding cellulase in order to lower its average molecular weight and improve the solubility of the polysaccharides,and the differences of physicochemical properties,processing characteristics and structure are also should be studied.The oat polysaccharide was enzymatic hydrolyzed by cellulase.Results showed that cellulase can reduce the average molecular weight of oat polysaccharides significantly,the appropriate cellulase addition are 10 U/g and 60 U/g.Physicochemical properties and working properties are measured and compared before and after enzymatic hydrolysis.Before enzymolysis,the solubility of polysaccharide was 1.28±0.11 g/100mL,WHC and WBC were 13.94±0.40 g/g and 20.10±0.30 g/g,efficient diameter was 156.70±25.99 nm,its solutions showed as Newtonianat at low concentration and pseudoplastic at a higher concentration.The solubilities of the two polysaccharides enzymatic hydrolysates were 2.28 ±0.03 g/100 m and 3.00±0.02 g/100 mL,WHCs were 5.56±0.10 g/g and 2.46±0.25 g/g,WBCs were 12.55±0.38 g/g and 12.25±0.52 g/g,efficient diameters were 124.13±0.57 nm and 122.97±0.21 nm,their solutions showed as dilatant fluid at every concentrations.The results showed that after enzymatic degradation,the solubility of oat polysaccharides increased,while water-binding capacity and water holding capacity decreased,their particle size also decreased,fluid types were changed.Oat polysaccharides enzymatic hydrolysates was purified by sephadex.Using UV,IR,SEM and GC analyze their structure.UV showed that the four polysaccharides samples contained no nucleic acid,a little protein.IR analysis showed that the four samples were polysaccharides with many pyranoid rings.The unenzymolysis sample exhibited a sheet appearance with irregular edges,the granule morphology of the polysaccharides enzymatic hydrolysates showed like rhabditiform with many small pellets sticking to it.Before enzymolysis,GC analysis showed that they were composed of Glc,GalA,Ara,Rha,Man,but the molar ratio of the four various from sample to sample.Oat polysaccharides were added into pork of different fat condition to make pork ham sausage to study the influence on texture and sensory evaluation.Results showed that with more fat,the hardness,springness,chewiness,cohesiveness of sausage were decreased.Indicators increased after adding polysaccharides,indicators got higher along with the average molecular weight of oat polysaccharides decrease.Sensory evaluation results showed that when the fat content was 25%,sausage with addition of oat polysaccharides enzymatic hydrolysatel has the highest score in sensory evaluation. |