Browsing by Subject "BETA-GLUCAN"

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  • Ramos-Diaz, Jose Martin; Kantanen, Katja Annika; Edelmann, Minnamari; Suhonen, Heikki; Sontag-Strohm, Tuula; Jouppila, Kirsi; Piironen, Vieno (2022)
    A new generation of plant-based texturized meat analogues attempts to boost the consumption of dietary fiber. In the present study, oat fiber concentrate (OFC) and pea protein isolate (PPI) were combined (30:70; 50:50; 70:30) and processed with high-moisture extrusion (long cooling die temperature [LCDT]: 40, 60 and 80 °C; screw speed [SS]: 300, 400 and 500 rpm) to obtain meat-mimicking fibrous meat analogues (FMAs). The results showed that OFC reduced the structural strength (e.g., hardness, chewiness) of the FMAs, whereas LCDT strengthened the structure. Microtomography imaging revealed that FMAs containing more OFC presented smaller void thickness, thus reducing the FMAs' water holding capacity. An in-vitro gastrointestinal model showed that the extractability and viscosity of β-glucan were well preserved, particularly at low LCDT. Overall, it was possible to add substantial amounts of OFC (30–50%) to FMAs while maintaining fibrous meat-mimicking structures and retaining the oat fiber's viscous properties.
  • Rosa-Sibakov, Natalia; Mäkelä, Noora; Aura, Anna-Marja; Sontag-Strohm, Tuula; Nordlund, Emilia (2020)
    The objective of this work was to evaluate the role of beta-glucan molecular weight (M-w) and the presence of other carbohydrates on the physiological functionality of oat branviaanin vitrodigestion study. A complete approach using three differentin vitrodigestion models (viscosity of the small intestine digest, reduction of bile acids and on-line measurement of gas evolution) was used to predict the physiological functionality of enzymatically modified oat bran concentrate (OBC). OBC was enzymatically treated with two beta-glucanase preparations at three different levels in order to specifically decrease beta-glucanM(w)(Pure: purified beta-glucanase) or beta-glucan and other cell wall polysaccharides (Mix: commercial food-grade cell wall degrading enzyme preparation). TheM(w)of beta-glucan in OBC was tailored to high (1000 kDa), medium (200-500 kDa) and low (
  • Jokinen, Iina; Pihlava, Juha-Matti; Puganen, Anna; Sontag-Strohm, Tuula; Linderborg, Kaisa M.; Holopainen-Mantila, Ulla; Hietaniemi, Veli; Nordlund, Emilia (2021)
    The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.
  • Mäkelä, Noora; Rosa-Sibakov, Natalia; Wang, Yu-Jie; Mattila, Outi; Nordlund, Emilia; Sontag-Strohm, Tuula (2021)
    There is controversy about the role of viscosity and co-migrating molecules on the bile acid binding of betaglucan. Thus, this study aimed to investigate the impact of 8-glucan molecular weight and the content of both 8-glucan and phytate on the mobility of bile acids by modelling intestinal conditions in vitro. Two approaches were used to evaluate factors underlying this binding effect. The first studied bile acid binding capacity of soluble 8-glucan using purified compounds. Viscosity of the 8-glucan solution governed mainly the mobility of bile acid since both a decrease in 8-glucan concentration and degradation of 8-glucan by enzyme hydrolysis resulted in decreased binding. The second approach investigated the trapping of bile acids in the oat bran matrix. Results suggested trapping of bile acids by the 8-glucan gel network. Additionally, hydrolysis of phytate was shown to increase bile acid binding, probably due to better extractability of 8-glucan in this sample.
  • Valoppi, Fabio; Maina, Ndegwa; Allen, Marja; Miglioli, Roberta; Kilpelainen, Petri O.; Mikkonen, Kirsi S. (2019)
    The food industry has a considerable demand for functional foods, such as emulsions as delivery system for omega-6 and omega-3 fatty acids. Such delivery systems must be stabilized, ideally with a compound that fulfills the criteria for both functionality and sustainability. Spruce galactoglucomannans (GGM) are novel, wood-derived, natural, value-added, versatile, multi-purpose emulsifiers that can physically stabilize oil-in-water emulsions while simultaneously protecting the oil phase against oxidation. In this study, we present for the first time the use of GGM-stabilized emulsions as complex multicomponent delivery systems for omega-6 and omega-3 fatty acids, i.e., (1) cod liver oil in drinkable yogurt and (2) oat oil in a gluten-free vegan beverage. The emulsions and the resulting functionalized beverages were characterized in terms of their physical stabilities. In addition, functionalized, drinkable yogurt was characterized in terms of the oxidative stability of the oil. Results highlighted that oil droplets stabilized with GGM were stable during storage, against thermal treatment, upon addition into the beverages, and GGM protected cod liver oil against oxidation in drinkable yogurt. The results reported here highlight the vast potential for the use of wood lignocellulose-derived, multi-functional hydrocolloids in modern foods.