关键词: 燕麦, 蛋白, 理化性质

Abstract: The physico-chemical properties of the oat protein were researched by the machine of SEM and AR1000 dynamic rheometer analyzes and so on. The results showed that, the protein is material as glue wrapping the oat starch, with maximum molecular weight 66.2 kD, and the smallest molecular weight between14.4～20.0 kD; At pH 5, its foamability is the worst and the foam stability is the best. Meanwhile, the emulsibility is worst and the emulsion stability is the best; During the first temperature ascending step, G’ reduces firsty increases with the temperature raising,with the smallest 48.11 Pa at 62.1 ℃, and the highest 369 Pa at 90.8 ℃; G" has the same change tendency with G’with the tan(delta) > 1 between 20 ～28 ℃; The stickiness is bigger than the elasticity with tan(delta) < 1 between 28～100 ℃, and the stickiness is smaller than the elasticity.

Key words: oat flour, protein, physico-chemical property