Rheological and functional properties of oat β-glucan with different molecular weight

Sun, Tao; Li, Jinran; Qin, Yingying; Xie, Jing; Xue, Bin; Li, Xiaohui; Gan, Jiulin; Bian, Xiaojun; Shao, ZeHuai

doi:10.1016/j.molstruc.2020.127944

Cited by 26 publications

(15 citation statements)

References 38 publications

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“…The functionality of β-glucans as conditioned among others by the molecular weight of β-glucan, which needed to be sufficiently high to be capable to increase the viscosity in intestines [ 54 ]. The molecular weight of β-glucan was related to acid degradation [ 57 ]. To assess the effect of β-glucan-supplemented pasta on intestinal viscosity, the viscosity of the gastrointestinal content should be examined in simulated in vitro digestion studies.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

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Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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“…Moreover, free-radical scavenging depends on the molecule’s solubility [ 48 ]. Sun et al did not observe the antioxidant properties of oat β-glucan and suggested that poor solubility of β-glucan was the reason for low DPPH scavenging [ 49 ]. We think that lower DPPH scavenging after β-glucan addition may be related to the occupation of active hydroxyl groups (hydrogen donors) by hydrogen binding with the -NH 2 collagen group.…”

Section: Discussionmentioning

confidence: 99%

Preparation and Characterization of Fish Skin Collagen Material Modified with β-Glucan as Potential Wound Dressing

Michalska‐Sionkowska

Warżyńska

Kaczmarek-Szczepańska

et al. 2021

Materials

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Collagen possesses unique properties, e.g., biocompatibility, biodegradability, and non-toxicity. However, collagen material degrades too quickly and has low mechanical properties. One of the methods of polymers’ modification is mixing them to obtain blends. In this study, the influence of β-glucan for collagen material was analyzed. The interaction between the functional groups of the polymer was analyzed by ATR-FTIR (attenuated total reflection-fourier transform infrared) spectroscopy. The influence of β-glucan on mechanical properties was evaluated. The surface properties of materials were assessed using contact angle measurements and the topography of materials was evaluated by AFM (atomic force microscope). The structure of materials was analyzed according to SEM (scanning electron microscopy) pictures. Moreover, the DPPH-free radicals’ scavenging ability and biocompatibility against erythrocytes and HaCaT cells were evaluated. Collagen and β-glucan were bound together by a hydrogen bond. β-glucan addition increased the roughness of the surface of the film and resulted in a more rigid character of the materials. A small addition of β-glucan to collagen provided a more hydrophilic character. All the materials could swell in in vitro conditions and showed antioxidant activity. Materials do not cause erythrocyte hemolysis. Finely, our cytotoxicity studies indicated that β-glucan can be safely added at small (10% or less) quantity to collagen matrix, they sufficiently support cell growth, and the degradation products of such matrices may actually provide some beneficial effects to the surrounding cells/tissues.

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“…However, this argument is mainly significant from the point of view of dough made using gluten flours because hardness is mainly related to the formation of cross-links between partially solubilized starch and gluten proteins [26]. On the other hand, many studies have suggested that it causes a greater viscosity and gel formation and retains water, thus effecting the corresponding viscoelastic values [27][28][29]. This may be caused by a possible inhibition of the amylopectin retrogradation or as a consequence of an increase in the total area of gas cells [19].…”

Section: Effect Of Pomegranate and β-Glucan On Physical Properties Of Muffinsmentioning

confidence: 99%

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

Kurek

Moczkowska-Wyrwisz

Wyrwisz

et al. 2021

Foods

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More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.

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Rheological and functional properties of oat β-glucan with different molecular weight

Cited by 26 publications

References 38 publications

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Preparation and Characterization of Fish Skin Collagen Material Modified with β-Glucan as Potential Wound Dressing

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

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