本文研究了微波灭酶工艺与蒸煮灭酶工艺对燕麦片品质的影响，探讨了完全灭酶基础上微波时间对燕麦片营养品质、消化特性及糊化特性的影响。研究表明，与蒸煮30 min灭酶燕麦片相比，微波40 s灭酶燕麦片中粗蛋白含量、粗脂肪含量、β-葡聚糖含量和糊化温度均无显著性差异（P>0.05），总酚含量显著增加了0.43 mg/g（P<0.05），总淀粉含量显著增加了1.66%（P<0.05），快消化淀粉含量显著增加了9.17%（P<0.05），峰值黏度显著降低了14.0 cm·g（P<0.05），回生值显著增加了11.9 cm·g（P<0.05）。随着微波灭酶时间增加，微波燕麦片β-葡聚糖含量、总酚含量和蛋白质体外消化率均降低，粗脂肪和快消化淀粉含量增加；总酚含量及快消化淀粉含量随着微波时间增加呈显著变化，峰值黏度、最终黏度、破损值、回生值均随微波时间增加显著提高（P<0.05）。微波灭酶时间对燕麦片品质的影响明显。

In this study, the effect of enzyme inactivation by microwaves or steam on the quality of oatmeal was investigated, and the effect of microwave time on the nutritional quality, digestion characteristics, and pasting properties of oatmeal with complete enzyme inactivation was explored. The results showed that oatmeal treated with microwave inactivation for 40 s showed no significant differences (p>0.05) in the content of β-glucan, crude protein, and crude fat, as well as in the initial gelatinization temperature as compared with oatmeal treated with normal pressure steaming for 30 min. The content of total phenols, total starch, and rapidly digestible starch significantly increased by 43 mg/100 g, 1.66%, and 9.17%, respectively (p<0.05); peak viscosity significantly decreased by 14 cm·g (p<0.05), and the setback value significantly increased by 11.9 cm·g (p<0.05). With increasing time of microwave treatment, the content of β-glucan and total phenols as well as in vitro protein digestibility decreased; however, the contents of crude fat and rapidly digestible starch increased. The content of total phenols and rapidly digestible starch showed significant changes, and the peak viscosity, final viscosity, breakdown value, and setback value all significantly increased. Therefore, the microwave time for enzymatic inactivation had obvious effects on the quality of oatmeal.

科技部十二五科技支撑计划项目（2012BAD29B03-02）；科技部十二五科技支撑的项目（2012BAD34B08）；农业部公益性行业科研专项经费；863计划项目（2013AA102203-7）