Viscosity of beta-glucan from oat products at the intestinal phase of the gastrointestinal model

Show full item record



Permalink

http://hdl.handle.net/10138/310649

Citation

Mäkelä , N , Brinck , O & Sontag-Strohm , T 2020 , ' Viscosity of beta-glucan from oat products at the intestinal phase of the gastrointestinal model ' , Food Hydrocolloids , vol. 100 , 105422 . https://doi.org/10.1016/j.foodhyd.2019.105422

Title: Viscosity of beta-glucan from oat products at the intestinal phase of the gastrointestinal model
Author: Mäkelä, Noora; Brinck, Outi; Sontag-Strohm, Tuula
Contributor: University of Helsinki, Grain Technology
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Tuula Sontag-Strohm / Principal Investigator
Date: 2020-03
Language: eng
Number of pages: 8
Belongs to series: Food Hydrocolloids
ISSN: 0268-005X
URI: http://hdl.handle.net/10138/310649
Abstract: The physiological functionality of cereal beta-glucan (beta-glucan) has been mainly attributed to its ability to form viscous solutions in the gastrointestinal (GI) tract. The viscosity is dependent on the concentration, extractability and molecular weight of beta-glucan, and to enable maximal functionality, these factors should therefore be acknowledged and their role in the physiological functionality of cereal beta-glucan further studied. An in vitro GI simulation with separate oral, gastric and small intestine phases was used to model the state of beta-glucan from various oat products in the GI tract. A rather large variation (from 26% to 99%) was observed in the extractabilities between product categories, with the highest extractabilities observed in spoonable products. The viscosities also varied highly within categories. When the comparison was done at similar concentration levels, the highest viscosities were observed in the products produced through dry processes, and moisture content during processing was suggested to be essential to the extent of beta-glucan degradation. The viscosity in samples that were likely to exhibit enzymatic activity was shown to be rather low, and thus the physiological functionality of beta-glucan may be threatened if the product also contains grain ingredients other than kiln-dried oat. Clear differences were observed in the functionality of beta-glucan in the GI tract model depending on a product type, and these were explained by differences in ingredients and processes. However, further studies are needed to specify the influence of each factor and to clarify the factors determining the physiological functionality of beta-glucan in food products.
Subject: 416 Food Science
Oat
Beta-glucan
Physiological functionality
Viscosity
Gastrointestinal tract model
MOLECULAR-WEIGHT DISTRIBUTION
PROTEIN-PROTEIN INTERACTIONS
PHYSICOCHEMICAL PROPERTIES
RHEOLOGICAL PROPERTIES
ASCORBIC-ACID
MEAT ANALOGS
BARLEY
STARCH
HYDROLYSIS
POLYSACCHARIDES
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
1_s2.0_S0268005X19320636_main.pdf 881.1Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record