Influence Of Ultra-fine Grinding To Processing Characteristics Of Oat Polysaccharides

Oats is Chinese fourth largest food crop. The naked oat bran is a byproduct during processing of naked oat, which is rich in dietary fiber and active polysaccharides. Because various treatments on the processing characteristics of the polysaccharide are unclear, the development and utilization of Oat Polysaccharides is affected. The research focused on the separation and purification, physical and chemical properties and processing characteristics of Oat polysaccharides after ultra-fine grinding process.Research on the influence of naked oat bran dietary fiber content by different pretreatments has carried out. The results showed that, after enzyme treatment the total dietary fiber content of naked oat bran and soluble dietary fiber content are significantly lower than blank group. After ultrafine grinding treatment, the naked oat bran soluble dietary fiber content was significantly higher.The optimal extraction parameters of oat polysaccharide, which were 60℃, solid/liquid ratio:1:20, extracting 4 times, and 0.5 h per times, were chosen by orthogonal experiments. With this extracting method, the yield of oat polysaccharide was 12.6 g/100g.The deproteinized effects of polyamide chromatography, Enzymatic and isoelectric precipitation were explored respectively. The results showed that the isoelectric precipitation is superior to other methods, protein removal rate of the ordinary pulverization group and ultrafine grinding group were 71.46% and 74.12% respectively.HPLC was used in the research of the influence of ethanol precipitation on polysaccharide grading. Experimental results show that the role of ethanol fractionation precipitated on polysaccharide grading is not obvious.The physical and chemical methods were conducted to study the impact of ultra-fine grinding process on oat polysaccharides physicochemical properties and processing characteristics. The results show that after ultrafine grinding treatment, the solubility in water and moisture absorption of oat polysaccharides increased and oil absorption, moisture retention and viscosity decreased. More water contents, the lower thermal stability of oat polysaccharides.Ordinary crushing processing and ultra-fine grinding processing impact on the antioxidant properties has researched. The scavenging activities of ultra-fine grinding sample on DPPH· and ABTS+· has improved. Total antioxidant capability of ultra-fine grinding sample is much higher than ordinary crushing sample.