Effects of Fermentation and Steaming Pretreatment Combined with
Enzymatic Hydrolysis on Physicochemical Properties and
Reconstitution Stability of Spray-Dried Oat Powder

HE Cheng-biao¹, REN Fei², LIU Yan-xiang², LIU Chun¹, TAN Bin²*

(1. School of Food Science and Engineering, Central South University of Forestry and
Technology, Changsha, Hunan 410004, China;
2. Grain and Oils Processing Research Institute, Academy of
National Food and Strategic Reserves Administration, Beijing 100037, China)

Abstract: To investigate the effects of pretreatment on the properties of spray-dried oat powder and improve the powder quality of oat-based solid beverages, this study compared the effects of two pretreatment methods, namely fermentation coupled with enzymatic hydrolysis and steaming coupled with enzymatic hydrolysis, on the properties of spray-dried oat powder. The results showed that different pretreatment methods exerted obvious effects on the basic composition, powder properties, micromorphology, contents of major bioactive components and reconstitution stability of the spray-dried oat powder. Compared with the steaming-enzymatic hydrolysis combined pretreatment, the fermentation-enzymatic hydrolysis combined group exhibited reductions in moisture and protein contents by 1.76% and 0.90%, respectively, while significantly increasing the solubility and hygroscopicity by 2.15% and 2.02%, respectively. The median particle size(D50) of the powder increased remarkably from 4.48 μm to 165.45 μm, and enhanced particle agglomeration was observed via SEM. FTIR results showed that neither of the two pretreatment methods altered the overall spectral peak pattern of the samples. The fermentation-combined enzymatic hydrolysis was superior to steaming-combined enzymatic hydrolysis in enhancing ABTS and DPPH radical scavenging capacities of spray-dried oat powder, facilitated the retention of β-glucan and promoted the release of phenolic compounds. In comparison, samples treated with steaming coupled with enzymatic hydrolysis possessed a smaller particle size, and their reconstituted systems exhibited higher dispersion stability, relative dispersion stability, viscosity, and cohesiveness.
Key words: oats; fermentation; steaming; enzymatic hydrolysis; spray drying; physicochemical properties

Chinese Library Classification Number: TS213

Documentary Identification Code:  A     Article ID: 1007-7561(2026)05-0045-10

Published time on CNKI: 2026-08-18 09:02:25

Published address on CNKI: https://link.cnki.net/urlid/11.3863.ts.20260814.1438.002