β-葡聚糖酶可对高燕麦含量面团流变特性、面筋蛋白结构产生较大影响。测试了燕麦面包预拌粉粉质特性、面团动态流变学特性、燕麦面团中β-葡聚糖含量和平均相对分子量、蛋白质游离巯基和SDS可萃取蛋白含量，分析了燕麦蛋白质二级结构、SDS-PAGE蛋白图谱和蛋白质表面疏水性，结果显示：与对照组相比，加入β-葡聚糖酶后，50%燕麦含量的面团吸水率显著下降，弹性模量（Gʹ）和粘性模量（Gʺ）显著降低，减弱了燕麦中本身存在的β-葡聚糖的成胶性并改善了面团的可变形性和流动性，面团的加工适应性得到提高。β-葡聚糖酶降低了面团中β-葡聚糖的聚合度，平均相对分子质量从350 KDa降至62 kDa，面筋蛋白间的非共价相互作用加强，面筋蛋白表面疏水性降低，蛋白二级结构由无规则卷曲和β-转角转变为β-折叠，使得面筋蛋白的水合和聚集程度得到提升。上述研究表明，β-葡聚糖酶处理对改善由于葡聚糖影响的面团加工特性具有显著作用。
β-glucanase can have a great influence on rheological properties and gluten protein structure of dough with a high oat content. We tested the farinographic properties of the pre-mixed oat bread flour, the dynamic oscillatory rheology of the dough, the content and average molecular weight of β-glucan, the free sulfhydryl content and proteins extractability in SDS solution of oat dough. We analyzed the secondary structure, SDS-PAGE protein patterns and surface hydrophobicity of the proteins in the dough. The results showed that, compared with the control group, after the addition of β-glucanase, the water absorption of the dough with 50% oat content, the storage modulus (G') and loss modulus (G') all decreased significantly. The gel-forming properties of the β-glucanase in oat itself was weakened. The deformability and fluidity of the dough were improved. As a result, the processing suitability of the dough is enhanced. The β-glucanase reduced the degree of polymerization of β-glucan in the dough. The average molecular weight decreased from 350 KDa to 62 kDa, the non-covalent interaction between gluten proteins was strengthened, the surface hydrophobicity of gluten proteins was reduced, and the protein. The secondary structure is converted from random coils and β-turns to β-sheets, resulting in increased hydration and aggregation of gluten. The above research showed that β-glucanase had great potential on improving the processing adaptability of high oat content dough.