Influence of homogenisation on the solution properties of oat β-glucan

Kivelä, Reetta; Pitkänen, Leena; Laine, Pia; Aseyev, Vladimir; Sontag‐Strohm, Tuula

doi:10.1016/j.foodhyd.2010.02.008

Cited by 53 publications

(22 citation statements)

References 20 publications

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“…Studies on the molecular weight reduction of b-glucan have been performed by high pressure homogenization (Kivelä, Pitkänen, Laine, Aseyev, & Sontag-Strohm, 2010), addition of ascorbic acid (Kivelä, Gates, & Sontag-Strohm, 2009), acid or enzymatic depolymerization (Sibakov et al, 2013), and oxidation (Faure, Sánchez-Ferrer, Zabara, Andersen, & Nyström, 2014;Moura et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Functional, thermal and rheological properties of oat β-glucan modified by acetylation

et al. 2015

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Fibers of β-glucan have been added to foods for their thickening properties, their ability to form gel at low concentrations, but mainly for their appeal in health promotion. Current analysis evaluates the influence of acetylation (4% and 6% acetic anhydride for 10 and 20 min) on the functional, thermal, morphological and rheological properties of the concentrate containing 31% of oat β-glucan. The degree of substitution of the acetylated β-glucans ranged from 0.03 to 0.12, suitable for use in foods. Acetylation increased the heterogeneity of molecule degradation and promoted a more compacted hole-less microstructure. Functional properties such as the swelling power and bile acid binding capacity were increased by acetylation. The β-glucan gel showed a reduction in hardness and adhesiveness, which was confirmed by its rheological behavior similar to liquid. The above information is relevant to establish the industrial application of acetylated β-glucan.

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Section: Introductionmentioning

confidence: 99%

Functional, thermal and rheological properties of oat β-glucan modified by acetylation

et al. 2015

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“…Beside tragacanth, other carbohydrates have also been reported to have molecular and functional changes as a consequence of applied mechanical forces. Those carbohydrates could be listed as: guar gum, hydroxyethylcellulose, sodium carboxy-methylcellulose, gum Arabic (Villay et al, 2012), sodium alginate (Harte & Venegas, 2010;Villay et al, 2012), -carrageenan (Harte & Venegas, 2010), xanthan gum (Harte & Venegas, 2010;Lagoueyte & Paquin, 1998;Laneuville, Turgeon, & Paquin, 2013), high methoxyl pectin (Corredig & Wicker, 2001), methylcellulose (Floury, Desrumaux, Axelos, & Legrand, 2002), flaxeed gum (Wang, Li, Wang, & Xue, 2011), ␤-glucan (Kivelä, Pitkänen, Laine, Aseyev, & Sontag-Strohm, 2010), inulin (AlvarezSabatel, Marañón, & Arboleya, 2015), and various types of starches (Che et al, 2009;Nilsson, Leeman, Wahlund, & Bergenståhl, 2006;Wang et al, 2008). In those studies, numerous designs of high pressure homogenization (HPH) units were used to implement mechanical forces as cavitation, shear and turbulence on biopolymers (Paquin, 1999;Schultz, Wagner, Urban, & Ulrich, 2004;Stang, Schuchmann, & Schubert, 2001).…”

Section: Introductionmentioning

confidence: 99%

Mechanically modified xanthan gum: Rheology and polydispersity aspects

Eren

Santos

Campanella

2015

Carbohydrate Polymers

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“…The amount of released ammonia was quantified with Ammonia assay procedure (K-AMIA 11/05, Megazyme International Ireland Ltd., Wicklow, Ireland) and the amount of released ammonia was 8.7 mg/g protein and 14.3 mg/g protein for MOB and untreated Oatwell Ò 22, respectively, suggesting the protein deamidation level of $39% for MOB which agrees well with the value obtained by Ma and Khanzada (1987) for deamidated oat protein isolate (extent of deamidation of 40.9% with HCl concentration of 0.150 N). Weight average molecular weight (Mw) of b-glucan in MOB was 80,000 g/mol as characterized by HPSEC analysis according to Kivelä et al, 2010.…”

Section: Preparation Of Modified Oat Bran (Mob)mentioning

confidence: 99%

“…Another major component of oat bran is a polysaccharide b-glucan, the soluble fiber, that forms highly viscous solutions. In the treatments using heat and acid (Doublier and Wood, 1995;Lazaridou and Biliaderis, 2007) or high pressure homogenization (Kivelä et al, 2010), the molecular weight of oat b-glucan decreases. As a consequence, these b-glucan molecules with lower average molecular weight form less viscous solutions (Doublier and Wood, 1995) but may still maintain their stabilizing ability as proposed by Lazaridou and Biliaderis (2007).…”

Section: Introductionmentioning

confidence: 99%