【摘要】 选取不同产地的5个燕麦品种,对其营养成分和品质性状进行分析。结果表明,不同燕麦品种间的粗蛋白、粗脂肪、淀粉和β-葡聚糖等营养成分有一定差异;此外,不同燕麦品种的淀粉糊化特性和热力学性质有较大不同。研究可为燕麦蛋白质的精深加工及有效应用提供理论基础。更多还原

【Abstract】 The purpose of this study was to compare the nutritional components and quality traits of five different cultivars of oat. The trial results suggestd that different oat cultivars exhibit differences in nutrient composition, such as protein, fat,starch and β-glucan. In addition,the starch pasting characteristics and thermodynamic properties of oats were significantly different. The preliminary study provides a certain theoretical basis for the intensive processing and utilization of protein in oats.更多还原