Effects of Extrusion and Fermentation on Nutrition and Antioxidant Activity of Oat
To improve the digestibility of oats,increase β-glucan bioavailability and antioxidant properties,the extrusion technology coupled with microbial fermentation was used to treat oats.The changes of dry matter content,β-glucan content,apparent viscosity,bioavailability,digestibility and antioxidant properties of starch before and af-ter treatment were investigated.The experimental results indicated that,compared with untreated oat,there was no significant change in starch content,the indexes measured in the experiment were significantly improved by extruded and expanded coupled fermentation(P＜0.05),the content and bioavailability of β-glucan increased by 30.86％and 36.38％,apparent viscosity decreased by 37.86％,the rapid digestible starch(RDS)increased by 13.58％,the slow digestible starch(SDS)increased by 22.42％,the resistant starch(RS)decreased by 24.23％,the amy-lose content decreased by 21.11％,and the amylopectin content decreased by 34.17％,the ratio of amylopectin and amylose decreased by 16.67％,the contents of polyphenols and flavonoids were increased by 28.98％and 37.83％,respectively.the IC50 of DPPH radical and ABTS radical were decreased by 38.68％and 31.67％.This study dem-onstrated the coupling fermentation technology could well improve the oats starch digestibility,increase the utilization rate of beta glucan biological and oxidation resistance and improve the nutritional value of oats.
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