Effect of processing on the extractability of oat β-glucan

被引：51

作者：

Johansson, Liisa

Tuomainen, Paivi

Anttila, Heli

Rita, Hannu

Virkki, Liisa

机构：

[1] Univ Helsinki, Dept Appl Chem & Microbiol, FIN-00014 Helsinki, Finland

[2] Univ Helsinki, Dept Food Technol, FIN-00014 Helsinki, Finland

[3] Univ Helsinki, Dept Forest Resources Mgmt Stat & Methodol, FIN-00014 Helsinki, Finland

来源：

FOOD CHEMISTRY | 2007年 / 105卷 / 04期

关键词：

beta-glucan; processing; extractability; oats; similarity;

D O I：

10.1016/j.foodchem.2007.05.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The effects of cooking, baking, fermentation and drying on the extractability of P-glucan were studied. The P-glucan was isolated from porridge, bread and fermentate both fresh and dry. Analyses were performed using three hydrolysis methods: acid hydrolysis (AH) with H2SO4, lichenase hydrolysis (LH) and the modified AOAC 995.15 method (MH). As shown by the DP3:DP4 ratio, processing did not affect the structure of soluble P-glucan. Cooking increased the amount of soluble beta-glucan but baking decreased it. Thus, cooking appears to be the most favourable process when health effects are concerned. The results of the three methods were compared statistically. The AH and MH methods, which are based on measurement of glucose, gave similar results. LH, which is based on analysis of oligosaccharides, gave higher results than AH and MH. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1439 / 1445

页数：7

共 32 条

[1]

Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions [J].