2010
DOI: 10.1016/j.foodres.2010.04.012
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High molecular weight barley β-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion

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Cited by 34 publications
(14 citation statements)
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“…Regand et al reported that 73% of the bioactivity attenuating the peak blood glucose response can be explained by the viscosity (or M w × c ) of OBG. Cleary et al and Thondre et al attributed the hypoglycaemic effect of OBG partly to the influence of OBG on food microstructure, starch digestion and starch contacts with digestive enzymes. From our results, it can be speculated that the compact structure of high‐MW OBG is that allows glucose to be trapped within the food matrix .…”
Section: Discussionmentioning
confidence: 99%
“…Regand et al reported that 73% of the bioactivity attenuating the peak blood glucose response can be explained by the viscosity (or M w × c ) of OBG. Cleary et al and Thondre et al attributed the hypoglycaemic effect of OBG partly to the influence of OBG on food microstructure, starch digestion and starch contacts with digestive enzymes. From our results, it can be speculated that the compact structure of high‐MW OBG is that allows glucose to be trapped within the food matrix .…”
Section: Discussionmentioning
confidence: 99%
“…The total β-D-glucan content of each sample was determined by the AOAC Official Method 995.16, using an assay kit (Megazyme International, Bray, Ireland). The values of the molecular weights of the β-D-glucan samples were determined by size exclusion chromatography with multi-angle laser light scattering (SEC-LLS), according to Ma [14][15][16] Rheological measurements were made on 3% (w/v) solutions of oat β-D-glucan. Viscosity was measured by a controlled strain rheometer (TA Instrument, USA) fitted with a cone-and-plate geometry (4°, 20 mm) and the steady shear rate sweep was carried out over shear rates from 0.1 s -1 to 100 s -1 at 37°C [17].…”
Section: Preparation and Physicochemical Properties Of β-D-glucanmentioning
confidence: 99%
“…The tubes were centrifuged (1000 g for 2 min) in a Biofuge Primo Centrifuge (Heraeus Instruments, Kendro Laboratory Products, D-37520 Osterode, Germany) to clarify them, and an aliquot of the supernatant was removed for analysis of reducing sugars. The remaining digest was filtered to separate the undigested residue from the supernatant (Thondre, Monro, Mishra, & Henry, 2010).…”
Section: In-vitro Digestion Of Clesmentioning
confidence: 99%