Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment

文献类型： 外文期刊

第一作者： Wei, Yimin

作者： Wei, Yimin;Hu, XinZhong;Wei, Yimin;Zhao, Jing;Ren, Changzhong;Ren, Changzhong

作者机构：

关键词： PEARLING;SHAPE;SIZE;LIPASES;NUTRIENTS;OATS;PHYSICAL PROPERTIES;PROCESSING

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: In China, some oat-processing companies use pearling treatment to remove part of kernel lipase activity before further deactivation such as infrared roasting. Kernel size and shape are important physical properties of oat kernels. However, there are no reports concerning the change of oat kernel size and shape and lipase activity during pearling treatment. RESULTS: In this research, we tested lipase activity in the kernels of four different oat varieties and we studied the relationship between kernel size and shape and lipase activity. The effect of pearling treatment on oat lipase activity was also examined. A TM-05C Satake mill was employed to pearl oat samples, with different pearling times ranging from 0 to 45 s at 5 s intervals. The oat lipase activity, lipid content and kernel shape and size after the pearling treatment were tested. Results showed that not only oat variety but also kernel size and shape had marked effects on lipase activity. Pearling treatment could significantly reduce lipase activity. During pearling treatment, small changes in kernel size and shape could cause a dramatic decline in lipase activity. CONCLUSIONS: Pearling treatment could be an effective pretreatment for further deactivation treatment of oats.

分类号： S

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