【摘要】 文章以不同产地的燕麦为原料，采用热水提取法提取燕麦β-葡聚糖，并用傅里叶变换红外光谱(Fourier transform infrared spectroscopy, FTIR)、气相色谱(gas chromatography, GC)、高效凝胶渗透色谱(high performance gel permeation chromatography, HPGPC)和X射线衍射(X-ray diffraction, XRD)等方法对其进行表征；同时制备肌原纤维蛋白(myofibrillar protein, MP)和燕麦β-葡聚糖复合乳液，探究其乳化活性、乳化稳定性及乳液液滴尺寸。结果表明：所提取的燕麦β-葡聚糖均由葡萄糖组成，3种燕麦β-葡聚糖之间没有明显的理化或结构差异；复合乳液的乳化活性和乳化稳定性均明显高于纯MP乳液，且3种燕麦β-葡聚糖均能显著减小MP乳液液滴的尺寸，提高乳液质量。研究结果为MP和燕麦β-葡聚糖食品乳液体系的构建提供了参考。更多还原

【Abstract】 In this paper, oat β-glucans were extracted from oats of different origins by hot water and characterized by Fourier transform infrared spectroscopy(FTIR), gas chromatography(GC), high performance gel permeation chromatography(HPGPC), and X-ray diffraction(XRD). A composite emulsion of myofibrillar protein(MP) and oat β-glucan was prepared to investigate its emulsification activity, emulsification stability, and emulsion droplet size. The results showed that all the oat β-glucans consisted of glucose, and there were no significant physicochemical or structural differences among the three oat β-glucans. The emulsification activity and emulsification stability of the composite emulsion were significantly higher than those of pure MP emulsion. All three oat β-glucans could significantly reduce the droplet size of MP emulsion and improve the emulsion quality. The results may provide a reference for constructing MP and oat β-glucan based food emulsion systems.更多还原