Study On Solvent Retention Capacity And ?-glucan Detection Of Oat Flour

Oat is an internationally recognized grain with hypolipidemic,hypoglycemic,regulating human immunity and improving intestinal flora.Its main functional ingredient is ?-glucan,and ?-glucan is a D-glucose polymer linked by?-(1,3)(1,4)-glycosidic bonds.Currently,there are many kinds of ?-glucan detection methods in China and abroad,but there are long time-consuming and poor accuracy.Therefore,it is especially important to develop a simple,fast and precise method for P-glucan assay for the screening of oat varieties and the production guidance of enterprises.Solvent retention capacity(SRC)as a wheat flour quality evaluation system has been very mature,and research on SRC of oat flour has not been reported.This paper use the characteristics of ?-glucan which can be water swelling,to establish a P-glucan assay using SRC.In this paper,oat flours were used as the sample to study the influencing factors of SRCs of oat flour,the SRCs of different oat flours and the correlation between the content of oat flour and the SRCs.And finally CaCl2 were screening out as the appropriate reagent for evaluating the content of ?-glucan and establishing the P-glucan assay using SRC.The main results are as follows:(1)Water SRC(WSRC),50%sucrose SRC(SSRC),5%lactic acid SRC(LASRC),5%Na2CO3 SRC(SCASRC),NaCl SRC(SCSRC),CaCl2 SRC(CCSRC),FeCl3 SRC(FCSRC),sodium cholate SRC(SCHSRC),NaOH(pH 10)SRC(SHSRC),Na2C03(pH 10)SRC(SCABSRC)and SDS(pH 10)SRC(SDSSRC)values decreased with the increase of centrifugal force under the centrifugal force of 100-1000 x g.As the sample reagent ratio increases,the corresponding SRC was also significantly increased.(2)The SRCs against eleven solutions of oat flour increased significantly with temperature increasing.The SRCs of the oat flours increased when the solvents turned from neutral to acidic or alkaline,and rose as the metal ion valencies of the metal salts(NaCl,CaCl2 and FeCl3)increased.(3)The FCSRC,SCHSRC,CCSRC,SCSRC values were significantly positively or extremely significantly positively correlated with the ?-glucan contents(0.78*,0.80**,0.82**and 0.83**);the SCSRC,SCASRC,SDSSRC,WSRC,FCSRC,SHSRC,SCABSRC values were significantly positively or extremely significantly positively correlated with the protein contents(0.72*,0.75*,0.76*,0.77**,0.82**,0.83**and 0.85**);only the FCSRC values(-0.69*)were significantly negatively correlated with the starch contents;and the SRCs against all the solvents were not correlated with the damaged starch contents.(4)The measurement steps of P-glucan assay using SRC text were determined,and the calculation table of oat ?-glucan content was obtained.The(3-glucan content was predicted by y = 0.0444x-0.0615,where y is the ?-glucan content and x is the CSRC,and the formula is validated by 0.9033.The ?-glucan assay provided technical guidance for the production and product development of the enterprise.