Physical properties of (1→3),(1→4)-β-D-glucan preparates isolated from Finnish oat varieties

Autio, Karin; Myllymäki, Olavi; Suortti, Tapani; Saastamoinen, Marketta; Poutanen, Kaisa

doi:10.1016/s0268-005x(09)80121-5

Cited by 57 publications

(29 citation statements)

References 8 publications

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“…The β-glucan contents found in this study are in agreement with other reported values (Autio et al 1992;Redaelli et al 2013;Saastamoinen et al 1992;Welch and Lloyd 1989).In a study of 100 oat genotypes grown in the United Kingdom, the β-glucan contents were between 2.8 and 5.5% (Welch and Lloyd 1989). Similarly, the β-glucan contents of thirteen oat cultivars grown in eight locations in Finland were reported as 3.9-6.6% .…”

Section: Resultssupporting

confidence: 91%

“…Additionally, these characteristics differ between oat genotypes and are affected by the environmental growing conditions (Autio et al 1992;Doehlert and Simsek 2012;Redaelli et al 2013;Tiwari and Cummins 2009). Recently, Doehlert and Simsek (2012) investigated the β-glucan fine structure and viscosity of 16 oat genotypes grown in different environments and found significant genotypic variation in the slurry viscosity and an environmental influence on the contents of DP3 (degree of polymerization) and DP4 oligosaccharide fragments.…”

Section: Introductionmentioning

confidence: 99%

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β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

et al. 2016

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The composition and physicochemical properties of oat flour with respect to β-glucan content and its solubility and viscosity were investigated. Eight oat cultivars grown in 20 prairie locations for three consecutive years were examined in this study to establish how cultivar, growing location, and their interaction influence the abovementioned attributes. It was found that the β-glucan content was primarily influenced by oat cultivar, while growing location and the interaction between cultivar and location had minimal effect. Among the eight cultivars, HiFi had the highest β-glucan content (5.82% w/w), while Derby had the lowest (4.37% w/w). Growing location, oat cultivar, and their interaction had a significant effect on β-glucan solubility and viscosity. The β-glucan solubility differed among oat cultivars, where 28.44-34.28% of the β-glucan present in the oat flour could be solubilized at 37°C. Viscosity was evaluated by consecutive fixed speed tests at shear rates of 1.29-129 s −1 . Results showed that shear rate, growing location, and cultivar affected viscosity. The flow behavior index (n) for all β-glucan dispersions indicated shear-thinning behavior. HiFi had the highest β-glucan solubility and viscosity among all the cultivars analyzed. The findings provide insight into raw material selection and variations in raw material characteristics when targeting specific oat product applications.Key words: Oat β-glucan, solubility, viscosity.Résumé : Les auteurs se sont penchés sur la composition et les propriétés physicochimiques de la farine d'avoine, plus précisément sa teneur en β-glucane ainsi que la solubilité et la viscosité de ce dernier. À cette fin, ils ont examiné huit variétés d'avoine cultivées à vingt endroits dans les Prairies pendant trois années successives, de manière à établir comment le cultivar, l'emplacement et l'interaction de ces deux paramètres influent sur les attributs précités. Ils ont constaté que la concentration de β-glucane subit surtout l'influence de la variété, alors que l'emplacement et l'interaction du cultivar avec l'emplacement n'ont que des effets minimes. Sur les huit variétés, HiFi se caractérise par la teneur la plus élevée en β-glucane (5,82 % p/p), Derby ayant la plus faible (4,37 % p/p). L'emplacement, le cultivar et l'interaction de ces deux facteurs ont un effet significatif sur la solubilité et la viscosité du β-glucane. La solubilité du β-glucane varie avec le cultivar puisque de 28,44 % à 34,28 % du composé présent dans la farine peuvent être solubilisés à 37°C. La viscosité a été évaluée dans le cadre d'essais successifs à vitesse fixe, à un taux de cisaillement variant de 1,29 à 129 par seconde. Les résultats indiquent que le taux de cisaillement, l'emplacement et le cultivar affectent la viscosité. L'indice d'écoulement (n) des dispersions de β-glucane révèle qu'il y a fluidification. HiFi présente la meilleure solubilité et viscosité du β-glucane de tous les cultivars étudiés. Ces constatations faciliteront le choix de la matière première et nous ...

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

et al. 2016

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“…The finding suggests that the temperature sensitivity of ␤-glucan viscosity is lower at high shear rates. The shear dependence of ␤-glucan viscosity has been reported in the literature 4,6,14,19,52 . Several factors may alter the flow behavior of ␤-glucan solutions (i.e., their deviation from Newtonian flow).…”

Section: Introductionmentioning

confidence: 98%

“…Several factors may alter the flow behavior of ␤-glucan solutions (i.e., their deviation from Newtonian flow). The attachment of protein to ␤-glucan molecules causes more pronounced shearthinning behavior (i.e., lower apparent viscosity at higher shear rates) 4,50 . Sucrose also increases the apparent viscosity of oat ␤-glucan solutions even at low concentrations and low shear rates 3 probably due to both the contribution of sucrose to the solution viscosity and its interactions with the ␤-glucan polymer.…”

Section: Introductionmentioning

confidence: 99%

Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

Jin

Speers

Paulson

et al. 2004

Journal of the Institute of Brewing

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This paper reports on the influence of molecular weight and concentration of barley ␤-glucans on the rheological properties of wort and beer. Environmental conditions such as pH, maltose level in wort, ethanol content of beer, shearing and shearing temperature were also examined for their effects on wort and beer viscosities. In the range of 50-1000 mg/L, ␤-glucans increased solution viscosity linearly with both molecular weights (MW) of 31, 137, 250, 327, and 443 kDa and concentration. The influence of MW on the intrinsic viscosity of ␤-glucans followed the Mark-Houwink relationship. Shearing wort and beer at approximately 13,000 s -1 for 35 s was found to increase the wort viscosity but reduce beer viscosity. Shearing wort at 20°C influenced ␤-glucan viscosity more than shearing at 48°C and 76°C whereas the shearing temperature (0, 5 and 10°C) did not effect the viscosity of beer. At lower pHs, shearing was found to reduce the viscosity caused by ␤-glucans in wort but had no effect in beer. Higher concentrations of maltose in wort and ethanol in beer also increased the viscosity of ␤-glucan polymers. It was found that ␤-glucans had higher intrinsic viscosities in beer than in wort (5°C), and lower critical overlap concentrations (C*) in beer than in wort.

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“…For example, recent studies on β-glucans from Canadian malting barleys demonstrated a wider range of molecular characteristics than previously reported. 13,14 Moreover, variations in MW of β-glucans among Finnish and Greek oat cultivars have been reported by Autio et al 15 and Skendi et al 16 However, the gelation potential of β-glucans from barley and other cereal crops in aqueous media have not been widely explored, particularly in the presence of other co-solutes.…”

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confidence: 99%

Isolation, structural features and rheological properties of water‐extractable β‐glucans from different Greek barley cultivars

et al. 2004

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β-Glucans were isolated from six Greek barley cultivars (Persefoni, Kos, Thessaloniki, Athinaida, Dimitra and Triptolemos) by water extraction at 47 • C, enzymatic removal of starch and protein and subsequent precipitation of the water-soluble β-glucans with 37% (w/v) ammonium sulfate saturation. The purity of barley β-glucans was high (>93% dry basis) with some small contamination by protein (<3.84%). The molecular size of the β-glucan isolates was determined by high-performance size-exclusion chromatography (HPSEC); the weight-average molecular weights and the intrinsic viscosities ranged between 0.45 × 10 6 and 1.32 × 10 6 and 2.77 and 4.11 dl g −1 , respectively. Structural features of barley β-glucans were revealed by 13 C NMR spectroscopy and high-performance anion-exchange chromatography (HPAEC) of the oligomers released by the hydrolytic action of lichenase. Lichenase degradation showed that β-glucans from all barley cultivars consisted of blocks of cellotriosyl and cellotetraosyl units, accounting for 90.6-92.3% of the total oligomers released, with a molar proportion of these units between 2.31 and 2.77. Rheological measurements of aqueous solutions/dispersions of β-glucans showed the behaviour of non-interacting polysaccharides and a transition from the typical viscoelastic response to gel-like properties after a time period that depended on the molecular size of the polysaccharide. The lowest molecular size β-glucans from the Triptolemos cultivar showed shorter gelation times than their higher molecular weight counterparts. The effect of sugar incorporation (glucose, fructose, sucrose, xylose and ribose), at a concentration of 30% (w/v), to the β-glucans gels (6% w/v) on compression parameters seemed to be related to the type of sugar used; the pentose sugars substantially reduced gel firming.

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Physical properties of (1→3),(1→4)-β-D-glucan preparates isolated from Finnish oat varieties

Cited by 57 publications

References 8 publications

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

Isolation, structural features and rheological properties of water‐extractable β‐glucans from different Greek barley cultivars

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