Effect of Traditional High-Temperature Roasting Process on Properties of Naked Oat Albumin and Globulin

doi:10.7506/spkx1002-6630-201213007

Abstract

Abstract: Using the scanning electron microscope, the morphology of roasted naked oat albumin and globulin was observed. At the same time, physico-chemical properties and digestibility were investigated. The results indicated that the granules of roasted naked oat albumin and globulin were smaller and the molecular structure was looser when compared with naked oat albumin and globulin. Under weak alkaline conditions, the viscosity, oil-absorbing capacity, emulsifying capacity, emulsion stability and water-absorbing capacity of roasted naked oat albumin and globulin were much improved. However, the roasting process did not have impact on the digestibility and non-newtonian fluid property of naked oat albumin and globulin.

Key words: naked oat, traditional roasting process, albumin, globulin, protein property

CLC Number:

TQ93

GUOXiang-yu，RENQing，ZHANGXiao，WANGFu-quan. Effect of Traditional High-Temperature Roasting Process on Properties of Naked Oat Albumin and Globulin[J]. FOOD SCIENCE, 2012, 33(13): 45-48.

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Effect of Traditional High-Temperature Roasting Process on Properties of Naked Oat Albumin and Globulin

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