In order to explore the effect of different thermal treatments on the digestive and antioxidant properties of oat bran.Thermal treatments included steaming, hot air drying, microwaving, and stir-frying, and its solubility, FTIR, total starch content, starch hydrolysis percentage, starch digestible fragments, total phenol content and the scavenging capacity against ·OH, DPPH free radical, and ABTS cation free radicals were determined.The result showed that all thermal treatments enhanced the water solubility index of oat bran while reducing its water absorption capacity and augmenting its short-range order structure.The total starch content was significantly decreased (P<0.05),the total starch content was decreased by 29.79%, the starch hydrolysis percentage was increased, and the RS content was significantly decreased (P<0.05),RDS and SDS content were increased.Moreover, the free radical scavenging percentage of ·OH,DPPH free radical and ABTS cation free of stir-frying oat bran extract was significantly increased (P<0.05) to (48.84±3.19)%, (47.50±1.63)% and (95.01±1.63)%, increased by 7.16%, 3.76% and 10.44%. The total phenolic content of oat bran surged by 18.25% after stir-frying, from (226.68±9.67) mg/100 g to (268.04±8.94) mg/100 g, demonstrating a positive correlation with antioxidant indexes.Thus, stir-frying effectively enhances oat bran’s antioxidant capacity.
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