Developing a new modification technology of oat flour based on differential pressure explosion puffing

This research developed differential pressure explosion puffing (DPEP) technology to modify oat. The effects of heating time, puffing temperature and differential pressure on gelatinization degree, water absorption, solubility, thermodynamics properties, gelatinization properties and crystal structure of oat flour were investigated. The gelatinization degree of starch in oats treated with DPEP was 99.73 g/100 g, and the solubility and water absorption of modified oat flour increased to 3.90 g/100 g and 2.81 g/g, respectively. Thermodynamic properties indicated that the gelatinization temperature and enthalpy of the modified oat flour decreased to 58.19 degrees C and 0.06 J/g respectively. The peak viscosity, trough viscosity and final viscosity of modified oat flour increased to 2.20 Pa s, 1.77 Pa s and 3.55 Pa s, respectively, oat flour had lower disintegration value and higher shear resistance. However, under long-term high temperature treatment, starch and lipid formed complex, leading to gradual transformation of the crystal structure from A-type to V-type, and water absorption, solubility and viscosity decreased.

Automated summary

The research developed the DPEP technology to modify oat, resulting in improved water absorption, solubility, and viscosity. However, prolonged high-temperature treatment may lead to a decrease in these properties. The modified oat showed enhanced gelatinization properties and crystal structure.