Rheological and molecular properties of water soluble (1,3) (1,4)-β-d-glucans from high-β-glucan and traditional oat lines

Colleoni-Sirghie, Mirela; Kovalenko, Igor V.; Briggs, John; Fulton, Bruce; White, Pamela J.

doi:10.1016/s0144-8617(03)00003-1

Cited by 51 publications

(36 citation statements)

References 21 publications

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“…The watersoluble β-glucan extraction from barley and malt was optimized by taking into account the procedures of Colleoni-Sirghie et al (2003) and Andersson et al (2009) for oat and rye respectively. Heated treatment with 2-propanol/petroleum ether was carried out to inactivate endogenous β-glucanase (Colleoni-Sirghie et al, 2003) and also to remove polar lipophilic compounds that could interfere with the chromatographic analysis. Starch, dextrins and protein were also removed by enzymatic treatment.…”

Section: Resultsmentioning

confidence: 99%

“…Water-soluble β-glucans were extracted in triplicate by the procedures of Colleoni-Sirghie, Kovalenko, Briggs, Fulton, and White (2003) and Andersson, Fransson, Tietjen, and Åman (2009) with a few modifications. The sample flour (10 g) was defatted in a Soxhlet system by 2-propanol:petroleum ether (2:3) for 6 h and stored dry overnight.…”

Section: Extraction Of Water-soluble β-Glucansmentioning

confidence: 99%

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Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

Marconi

Tomasi

Dionisio

et al. 2014

Food Research International

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Section: Resultsmentioning

confidence: 99%

Section: Extraction Of Water-soluble β-Glucansmentioning

confidence: 99%

Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

Marconi

Tomasi

Dionisio

et al. 2014

Food Research International

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“…This variation could be caused by different methodologies used for extraction and characterization of oat b-glucan. The usual variation between M w in different cultivars is small (Beer et al 1997a;Colleoni-Sirghie et al 2003). The extracted b-glucan (Table III) of Mitika (2,781 × 10 3 g/mol) was significantly higher (P < 0.05) than Yallara (2,693 × 10 3 g/mol) and Bannister (2,705 × 10 3 g/mol).…”

Section: Resultsmentioning

confidence: 89%

“…Limited research has been conducted that shows a variation in viscosity and M w of extracted b-glucan from oats as a result of the impact of cultivar and environment (Colleoni-Sirghie et al 2003;Andersson and Börjesdotter 2011). Colleoni-Sirghie et al (2003) studied and compared the apparent viscosity of extracted b-glucan from six oat cultivars at shear rate of 50 s _ 1 by using a rotational rheometer. The extracted b-glucan from each oat cultivar was studied at different concentrations, and M w , genotype, and b-glucan concentration affected the value of apparent viscosity of the solution.…”

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confidence: 99%

Effect of Processing on Viscosity and Molecular Weight of (1,3)(1,4)‐β‐Glucan in Western Australian Oat Cultivars

et al. 2017

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Cereal Chem. 94(3):625-632Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)-b-glucan (b-glucan) viscosity, solubility, molecular weight (M w ), and the effect of processing. Oat cultivars grown in 2012 had significantly higher extracted b-glucan viscosity from oat flour than the same oat cultivar grown in 2011 (P < 0.05, mean 137 and 165 cP, respectively). Noodle b-glucan mean viscosity for 2012 (147 cP) was significantly higher than for 2011 (128 cP). b-Glucan from 'Williams' and 'Mitika' oats had the highest viscosity (P < 0.05) in flour (5.92 and 5.25%, respectively) and noodles (1.64 and 1.47%, respectively) for both years, compared with the other oat cultivars. b-Glucan (M w ) of Williams for 2012 and 'Kojonup' for both years were the least affected by processing, with an average drop of 33% compared with a maximum of 63% for other cultivars. Therefore, Williams showed superior b-glucan properties to other oat cultivars studied, and can potentially provide improved health benefits. High and low b-glucan M w populations were found in the same elution peak after processing. Oat cultivars chosen for processing should be those with b-glucans that are more resistant to processing, and that maintain their physiochemical properties and, therefore,

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“…The extraction yield in this study was about 67 ± 2.54%. Several studies evaluating the techniques of extracting β‐glucan from oats, showed great variability of extraction yield, ranging from 33% to 88%, likely caused by the differences in extraction conditions, such as solvents, temperature, and incubation time (Wood and others 1991; Beer and others 1997; Colleoni‐Sirghie and others 2003b; Sayar and others 2005). To preserve the natural form of β‐glucan molecules for further molecular‐structural characterization, harsh extraction conditions, such as high or low pH, which can lead to β‐glucan depolymerization, should be minimized.…”

Section: Resultsmentioning

confidence: 99%

Molecular Weight and Structure of Water Soluble (1→3), (1→4)‐β‐Glucans Affect Pasting Properties of Oat Flours

Liu

White

2010

Journal of Food Science

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Seven experimental oat lines with high (5.9% to 7.2%), medium (5.3% to 5.5%), and low (4.4%) β-glucan concentrations were evaluated for the effects of β-glucan molecular weight (MW) and structure on viscosities of oat-flour slurries. The MW of β-glucans was determined by size-exclusion high-performance liquid chromatography. The structural features of β-glucans were measured by using fluorophore-assisted capillary-electrophoresis after complete hydrolysis with lichenase. The oat-slurry viscosities were measured on a Rapid Visco Analyser under 4 conditions: (1) without starch (amylolysis, removal of starch by α-amylase); (2) without β-glucan (removal of β-glucan by lichenase); (3) natural action of enzymes (autolysis, in sodium buffer); and (4) inhibition of enzymes (in silver nitrate solution). Excluding one line (regression outlier), significant correlations (P < 0.05) between peak MW of β-glucan and viscosities of oat slurries were obtained under inhibition. The ratio of degree of polymerization (DP) 3/DP4 negatively correlated with viscosity under amylolysis, autolysis, and inhibition (P < 0.05). The amount of DP ≥ 5 negatively correlated with pasting final viscosity after β-glucan removal by lichenase (P < 0.05). Positive correlations (P < 0.05) between the ratio of β-(1→4)/β-(1→3) linkages and viscosities under autolysis and inhibition were found. Overall, these findings demonstrated that the peak MW, ratio of DP3/DP4, amount of DP ≥ 5, and ratio of β-(1→4)/β-(1→3) linkages of β-glucans impacted pasting properties of oat-flour slurries.

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Rheological and molecular properties of water soluble (1,3) (1,4)-β-d-glucans from high-β-glucan and traditional oat lines

Cited by 51 publications

References 21 publications

Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

Effect of Processing on Viscosity and Molecular Weight of (1,3)(1,4)‐β‐Glucan in Western Australian Oat Cultivars

Molecular Weight and Structure of Water Soluble (1→3), (1→4)‐β‐Glucans Affect Pasting Properties of Oat Flours

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