Studies On Physicochemical Of Oat ?-glucan And Its Interaction With Myofibrillar Protein

Oat is a kind of crop which is rich in many nutrients.Oat?-glucan is the main bioactive component of oats.Oat?-glucan has the effect of lowering serum cholesterol,preventing cardiovascular disease,regulating blood sugar level,preventing diabetes,enhancing immunity and lowering blood pressure.At present,the development of low-fat meat products is an important direction in the meat industry at home and abroad.The addition of natural polysaccharides can effectively improve the quality of meat products caused by reducing fat caused.In this paper,three kinds of oat?-glucan were extracted,and their physicochemical properties,structure characterization and effected on myofibrillar protein gel were analyzed.The research results were as following:?1?The powder of oat bran was extracted by hot water to obtained?-glucan.The content of beta glucan of YN,SD and N were?73.50±0.02?%,?77.55±0.06?%and?76.65±0.12?%measured by the mothod of Congo red.The results of HPLC revealed that the average relative molecular weight of YN,SD and N were 8.42×10⁵ Da?6.27×10⁵ Da and 4.7×10⁵ Da,respectively.The results of monosaccharide composition showed that three polysaccharides contain only glucose.The analysis of Zeta-potential showed that oat?-glucan was anionic polysaccharide.The results of XRD spectrum showed that the oat?-glucan has crystal structure.Analysis of FT-IR and NMR of YN,SD and N revealed that three kinds of?-glucan is mainly composed of?1?4?-?-D-Glcp and?1?4?-?-D-Glcp.?2?Oat beta glucan with different concentrations?0.25-1%?were added to 4%myofibrillar protein and heated at 80?for 20 minutes to make compound gels.The results showed that all three kinds of polysaccharides?YN,SD and N?could significantly improve the water holding capacity and gel hardness of myofibrillar protein gel,and the water retention increased from 63%to 90%,the hardness increased from 92.7 g to 190 g.What's more,the effect is relatively greater at low concentration?0.25%?,and YN has the best work on that.The addition of three polysaccharides significantly reduced the T₂₂and T₂₃?P<0.05?of myofibrillar protein gel,and YN has the best effect,which was the consistency with the gel retention and gel hardness.The analysis of rheological properties of the composite gel showed that oat?-glucan could improve the viscoelasticity of myofibrillar protein.?3?FT-IR analysis showed oat?-glucan could enhanced the hydrogen bonding of the composite gel system;SEM pictures show that the added of oat?-glucan could reduce the gap of the network structure and compact gel network structure by cross-linking and filling in the network structure,which improved the gel hardness and water holding capacity.?4?Analysis of the effect of oat?-glucan on myofibrillar protein emulsion gel system showed that oat?-glucan could significantly improved emulsifying activity and emulsion stability and gel strength of compound emulsion,and in a dose-dependent manner.The results emulsion droplet size determination showed that oat?-glucan can reduce the droplet size of myofibrillar protein emulsion,improved the emulsion emulsifying activity and emulsion stability.The results of rheological properties revealed that oat?-glucan has no significant effect on the storage modulus?G'?of emulsion in the heating process,and it could decreased the viscoelastic ratio?Tan??slightly.