Co-migration of phytate with cereal beta-glucan and its role in starch hydrolysis in-vitro

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Wang , Y-J , Yang , L & Sontag-Strohm , T 2020 , ' Co-migration of phytate with cereal beta-glucan and its role in starch hydrolysis in-vitro ' , Journal of Cereal Science , vol. 93 , 102933 . https://doi.org/10.1016/j.jcs.2020.102933

Title: Co-migration of phytate with cereal beta-glucan and its role in starch hydrolysis in-vitro
Author: Wang, Yu-Jie; Yang, Lingxi; Sontag-Strohm, Tuula
Contributor: University of Helsinki, Grain Technology
University of Helsinki, Department of Food and Nutrition
Date: 2020-05
Language: eng
Number of pages: 6
Belongs to series: Journal of Cereal Science
ISSN: 0733-5210
URI: http://hdl.handle.net/10138/326597
Abstract: This study investigated the mechanisms of the co-migration of phytic acid during beta-glucan isolation and its contribution to the retardation of starch hydrolysis in vitro. During the isolation, phytic acid precipitated together with beta-glucan when ethanol was added as the precipitation solvent. The precipitation of phytic acid was reduced by lowering the pH or the ethanol concentration. When 20% (NH4)(2)SO4 was used as the precipitation solvent, only minor phytic acid was found in isolated beta-glucan, because phytic acid did not precipitate by this solvent. In the in vitro starch hydrolysis test, the isolated oat beta-glucan (OBG) containing 3.9% co-migrated phytic acid showed better retardation effect than OBG containing 0.6% phytic acid. Therefore, we concluded that the co-migration of phytic acid was dependent on the chosen isolation procedure and conditions, and both intrinsic phytic acid and viscosity contributed to the retardation of starch hydrolysis.
Subject: Cereal beta-glucan
Phytic acid
Phytate
Ethanol precipitation
Starch hydrolysis
PHYTIC ACID
MOLECULAR-WEIGHT
PHYSICOCHEMICAL PROPERTIES
PROTECTIVE ROLE
INVITRO RATE
DIGESTION
BARLEY
SOLUBILITY
VISCOSITY
POLYSACCHARIDES
416 Food Science
3143 Nutrition
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