Effects of High-pressure Jet Mill Treatment on Nutritional Composition and Physicochemical Properties of Whole Grain Oat Slurry

The effects of high-pressure jet milling technology on the nutrient composition and physicochemical properties of whole grain oat slurry were studied. The whole oats slurry were processed in different pressure (0, 30, 60, 90, 120 MPa) by high-pressure jet mill. The effects of high-pressure jet milling technology on the physicochemical properties (particle size, rheological properties and instability analysis index) and nutrient content (β-glucan, starch, damaged starch, soluble protein, fat and polyphenol flavonoids contents) of oat under different pressures were studied. The results showed that:With the increase of the pressure of high-pressure jet mill, the particle size of oat decreased obviously, the instability analysis index gradually decreased. The contents of β-glucan, soluble protein, starch increased respectively, the fat contents increased first and then decreased, the tendency of the content of polyphenol and flavoroids dropped slightly. The content of damaged starch and the viscosity increased gradually. They can provide some theoretical supports for the development of whole grain products by high-pressure jet grinding technology.