Studies On The Mechanism Of Interaction Between Oat Protein And β-glucan In Different Systems

In order to offer theoretical guidance to the modification of oat protein, this paper mainly focused on the interaction of oat proteins andβ-glucans, studying the changement of functional properties under different conditions.First, as raw material, oat protein andβ-glucan was prepared,respectively. Temperature as 100℃and 60℃, the influence of the different mass ratio,reaction time and pH on the reaction was studied, choosing the grafted degree and browning level as the index. At 100℃, the condition was pH 9, reactant ratio as 1:1 (w/w), 120 min, the grafted degree 28.67 %. And at 60℃, the condition was pH 9, reactant ratio 1:1 (w/w), 21 days, while the grafted degree was 34.08 %. The process for dry condition at 60℃was pH 9, relative humidity 79 %, 21 days, and the grafted degree was 29.47 %.Secondly, the influence of the interaction of oat protein and beta-glucan on the functional properties and rheological property was studied. The results showed that functional characters improved significantly under the best process. Compared with oat protein,under high temperature (100℃) hot and humid conditions, solubility improved 2.3 times, while emulsification and emulsion stability 3 and 4 times respectively. And under low temperature (60℃) hot and humid conditions, the functional characters also improved, but much less, compared with which under high temperature condition. Compared with oat protein, solubility raised 2.6 times, while emulsification 2.9 times. And under low temperature dry conditions, solubility improved 2.0 times, while emulsification 3 times.At the same time, the interaction on the effect of the rheological property was studied. The results showed that, after heating, the complex of oat proteins and beta-glucan still performanced as false plastic fluid. Meanwhile, time sweep showed that the product was stable and G′,G″changed little over time. Frequency sweep showed at 0.1 Hz ~ 100Hz, G′,G″rised while frequency increased. And during the scanning process, G" showed less dependent on frequency, showing that the complex formed network structure. At the same time, with protein concentration increasing, the G ' of complex grew bigger, which indicated that the network structure formed more advantageous to resist destructive with the protein increased. With temperature rising, this trend changed more significant.The mechanism of the interaction were studied. The scan of fluorescence emission wavelength showed that in the hot and humid system, the union of oat proteins and beta-glucan was covalent forces. And the nature of reaction products was closely related with reaction degree. The study of SEM showed that the conjugate after processing tended to be flake. And, compared with high temperature, it was much closely under low temperature condition. This result conformed with the change of properties. Amino acid analysis also indicated that under low temperature condition, the loss of protein andβ-glucans conjugate was much more evident. And this trend coincided with the change of grafted degree and properties.