Wpływ mikronizacji na morfologię i właściwości fizykochemiczne nasion owsa

Abstract

Oats are a valuable source of dietary fiber, unsaturated fatty acids, galactolipids, minerals and proteins. The influence of the intensity and time of milling on the particle size, shape, and physicochemical properties of oat seeds have been studied. Scanning transition electron microscopy and spectroscopy in the range of mid-infrared were applied to characterize the morphology and molecularstructure of the studied material. The relationships between the milling time, particledimensions and changes of IR spectral profiles have been discussed. It has been demonstrated that the material with highly decreased particle size shows quasi- -spherical and regular shape, and the micronization affects polysaccharide inter- and intra- -molecular hydrogen bonds, and C-O-C vibration bonds resulting in less ordered and shorter polysaccharide chains. The micronization may improve certain functional properties of the oat seeds as a food ingredient.(original abstract)