Abstract Three types of oat β-glucan conjugates were prepared through Maillard reaction between oat β-glucan and l -glutamine (dipeptiven and l -glutathione). The structural properties of the β-glucan conjugates were compared using Fourier transform infrared spectroscopy (FT-IR), and their molecular weights were determined by gel permeation chromatography (GPC). The rheological property, emulsifying property, swelling power, and fat binding capacity of β-glucan conjugates were evaluated. The results indicated that the β-glucan conjugates were successfully obtained by bonding β-glucan with the amino acid/peptides. The molecular weight of oat β-glucan, and its conjugates with l -glutamine, dipeptiven, and glutathione was 119.5, 295.5, 317.6, and 321.0 kDa, respectively. β-glucan conjugates (5% w/v) exhibited a shear thinning behavior at 20 °C when oat β-glucan showed Newtonian fluid behavior over the entire measured shear rates. The apparent viscosity of oat β-glucan increased largely after Maillard reaction, and the β-glucan-dipeptiven conjugate (βG-D) showed the highest apparent viscosity. The emulsifying property, swelling power and fat binding capacity of β-glucan conjugates were enhanced compared with that of oat β-glucan, and βG-D showed the highest emulsifying property, swelling power and fat binding capacity. This phenomenon might be related to the fact that βG-D possessed highest apparent viscosity. The results revealed the possible changes of oat β-glucans during food processing, and will provide theoretical supports for the application of β-glucans as functional ingredients for food industry.

中文翻译：

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美拉德反应对燕麦β-葡聚糖流变学、理化和功能特性的影响

摘要 通过燕麦β-葡聚糖与l-谷氨酰胺（二肽和l-谷胱甘肽）的美拉德反应制备了三种燕麦β-葡聚糖偶联物。使用傅里叶变换红外光谱 (FT-IR) 比较了 β-葡聚糖缀合物的结构特性，并通过凝胶渗透色谱法 (GPC) 确定了它们的分子量。评价了β-葡聚糖缀合物的流变特性、乳化特性、溶胀力和脂肪结合能力。结果表明通过将β-葡聚糖与氨基酸/肽键合成功地获得了β-葡聚糖缀合物。燕麦 β-葡聚糖及其与 l-谷氨酰胺、双肽素和谷胱甘肽的结合物的分子量分别为 119.5、295.5、317.6 和 321.0 kDa。当燕麦 β-葡聚糖在整个测量剪切速率下表现出牛顿流体行为时，β-葡聚糖缀合物 (5% w/v) 在 20 °C 下表现出剪切稀化行为。麦拉德反应后燕麦β-葡聚糖的表观粘度大幅增加，β-葡聚糖-二肽偶联物（βG-D）的表观粘度最高。与燕麦β-葡聚糖相比，β-葡聚糖偶联物的乳化性、溶胀力和脂肪结合能力增强，其中β-G-D表现出最高的乳化性、溶胀能力和脂肪结合能力。这种现象可能与βG-D 具有最高的表观粘度有关。研究结果揭示了燕麦β-葡聚糖在食品加工过程中可能发生的变化，将为β-葡聚糖作为食品工业功能性成分的应用提供理论支持。