Journal
CARBOHYDRATE POLYMERS
Volume 166, Issue -, Pages 387-397Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.02.077
Keywords
Oat beta-glucan; Solubility; Oat structure; Viscosity flow behaviour; Molecular weight
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Funding
- BBSRC DRINC [BB/L025272/1]
- Research Council of Norway [225347/F40]
- Norwegian Research Levy on Agricultural Products
- BBSRC [BB/L025272/1, BB/L025299/1] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BB/L025299/1, BB/L025272/1] Funding Source: researchfish
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Oat mixed-linkage beta-glucan has been shown to lower fasting blood cholesterol concentrations due notably to an increase in digesta viscosity in the proximal gut. To exert its action, the polysaccharide has to be released from the food matrix and hydrated. The dissolution kinetics of beta-glucan from three oat materials, varying in their structure, composition and degree of processing, was investigated by incubating the oats at 37 degrees C over multiple time points (up to 72 h). The samples were analysed for beta-glucan content, weight-average molecular weight and rheological behaviour. Regardless of the materials studied and the processing applied, the solubilisation of beta-glucan was not complete. Mechanical and hydrothermal processing led to differences in the viscosity flow curves of the recovered solutions, with the presence of particulates having a marked effect. This study revealed that the structure and processing methods applied to oat materials resulted in varied and complex rheological properties, especially when particulates are present. (c) 2017 The Authors. Published by Elsevier Ltd.
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