Abstract: Oat flour is widely used in beverage after being processed as a kind of grain. In this paper, pasting properties of starch from oat flour were studied using a rapid viscosity analyzer (RVA). Meanwhile, oat gluten was also characterized by measuring ethanol solubility index and the protein properties were determined using dilute lactic acid. The effects of different production processes for oat flour on pasting properties of starch and viscosity characteristics of gluten protein were discussed. We also determined the content of β-glucan in oat flour, which was found to have no obvious effect on the viscosity of gluten protein measured using dilute lactic acid. In addition, the peak viscosity and final viscosity measured using dilute lactic acid had obvious correlations with the final viscosity obtained from the method of ethanol solubility index showing correlation coefficients of 0.810 3 and 0.836 4, respectively, but no correlation with ethanol solubility index was observed.

Key words: rapid viscosity analyzer (RVA); oat flour; physicochemical properties

摘要： 燕麦粉作为一种谷物，加工后可广泛应用于饮料体系。应用快速黏度仪研究燕麦粉的淀粉糊化特性，同时，通过面筋蛋白醇溶指数法及稀乳酸法分别研究燕麦粉的面筋蛋白质特性，探讨不同工艺条件对淀粉糊化特性及面筋蛋白质黏度特性的影响，测定燕麦粉中β-葡聚糖含量。结果表明：β-葡聚糖含量对燕麦粉的快速黏度仪稀酸法面筋蛋白质黏度特性的测定无明显影响。另外，稀乳酸法中峰值黏度及最终黏度与醇溶指数法中最终黏度间分别存在相关性，相关系数分别为0.8103、0.8364，而与醇溶指数法中醇溶指数无相关性。

关键词: 快速黏度仪；燕麦粉；理化性质