No abstract

The flow properties of aqueous solutions of oat P-glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734 1500 I isec at temperatures between I5 and 75 "C. The P-glucan powder concentrations employed were 0.2&l .56% (w/w). The power law model was satisfactory for describing the flow behavior of P-glucans over the shear rate range 18.6232 I/set. The magnitudes of activation energy were in the range 2.41-4.61 (kcali mol). Sucrose decreased the flow behavior index and increased the consistency index of P-glucans and decreased the activation energy at lower P-glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%. The D-value for solutions of pglucans (0.65%) at 100 "C was 145 hr.

No abstract

Studies were made on the effect of temperature, pH and protein and salt concentration on the penetration force withstood by globin gels. The registered force increased with heating temperature (60 -95°C) and protein concentration (1.4 -5.0%). The gel&ion pH was dependent on both protein and salt concentration; the higher the protein or salt concentration the lower the gelation pH. At 3% protein concentration globin formed a gel around pH 5 -6. At 0.7% concentration and higher, the presence of salt weakened the gel strength, while the addition of plasma increased the gelation pH of salt-containing globin gels. A substantially higher penetration force was measured for bovine globin gels than porcine globin gels. Further concentration and spray-drying decreased the gel strength of globin gels.

In the past twenty years, the main interest in increasing dietary fibre intake has been to reduce risk of coronary heart disease. In addition to the reduction of blood cholesterol by soluble viscous dietary fibre, this risk is also reduced by antioxidative and fibrinolytic effects. Attenuating levels and fluctuations of blood glucose and insulin have interest not only for diabetic people, but also for improving endurance in sports or physical work, and because of the multitude of physiological effects of insulin as well. Dietary fibre is also in a key position in weight control due to its effect on satiety. New data on the effects of fibre on the intestinal function have shown advantages of soluble fibre sources, partly due to their ability to support selectively the growth of beneficial bacteria, and partly by alleviating constipation. Both soluble and insoluble fibres have effects which reduce risks of cancers, not only colorectal cancer. In applications, the trend is now towards a more specific use of the different types and sources of dietary fibre.