关键词: 萌动燕麦, 浸麦, 发芽, &beta, -葡聚糖质量分数, 蛋白质体外消化率

Abstract:

In this work, we used single factor and orthogonal array designs to investigate the effects of steeping conditions
including temperature, depth and time on β-glucan content and in vitro protein digestibility (IVPD) of germinating naked
oats. It was demonstrated that both steeping depth and time had no significant impact on β-glucan content of geminating
oats, but a more obvious decrease in β-glucan content was observed with an increase of steeping temperature. IVPD value
decreased with increasing steeping depth, but increased with increasing steeping time. The results of orthogonal array design
suggested that the optimum steeping conditions were established as follows: steeping (11 ℃ for 16 h in total) for 4 h and airrest
for 8 h with a steeping depth of 15 mm, under which IVPD value was increased by 58.02%, and β-glucan content was
decreased by 8.60%.

Key words: gemininating oats, steeping, germination, β-glucan content, in vitro protein digestibility