中文摘要：

燕麦具有很好的营养价值,其活性成分燕麦β-葡聚糖具有多种生理功能,因此在食品工业中有着广泛的应用前景,但由于燕麦多糖的理化性质限制了其在食品工业中的大规模应用,本文通过酶解法对燕麦多糖进行改性,使之符合实际需要.以裸燕麦麸皮为原料提取燕麦多糖,利用单因素实验的方法研究了燕麦多糖的纤维素酶酶解条件,测定了酶解前后燕麦多糖的分子量分布,并进一步研究了酶降解前后燕麦多糖理化性质的差异.结果表明：燕麦多糖的最优酶解条件为纤维素酶添加量76 U/g、pH值为5.5,酶解温度为55℃、酶解时间为1.5h;计算可得：经纤维素酶酶解后,燕麦多糖的平均分子量由9.3×103 KDa变为0.94×103 KDa,黏度、吸油性和保湿性均降低,溶解度和吸湿性增强.研究结果为燕麦多糖在食品中的应用提供了理论依据.

英文摘要：

Oats have good nutritional value,the active ingredient of oat β-glucan with a variety of physiological functions,so it has a wide range of applications in the food industry.But the wide applications in the food industry scale was limited by the physicochemical properties of oat polysaccharides.In this paper,oat polysaccharides was modified by enzymatic method to conform to actual needs.Oat polysaccharide was isolated from naked oat bran,studied cellulase enzymatic hydrolysis conditions of oat polysaccharide,determined the molecular weight distribution and physicochemical property of oat polysaccharide before and after enzymolysis.Results showed that the optimal conditions for hydrolysis were cellulase amount of 76 U/g,hydrolysis temperature 55℃,hydrolysis time 1.5 h,pH 5.5.After enzymolysis the average molecular weight of oat polysaccharide was from 9.3 × 103 KDa to 0.94 × 103 KDa.Viscosity、oil absorption、moisture retention reduced,solubility、hygroscopicity increased.This research results provide a theoretical basis for oat polysaccharides in food applications.