Structural, rheological and nutraceutical potential of β-glucan from barley and oat

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

“…The pseudoplasticity of the β‐glucans is an established fact having a low behavior index and a high consistency index (Burkus, & Temelli, ). The shear thinning rheological behavior of polysaccharides provides good mouthfeel and has many advantages in food processing industry as they can be operated at lower energy due to their lower viscosity at increasing shear rates (Shah et al, ).…”

“…These workers attributed this change in the flow behavior to the conformational change in β‐glucan from a random coil to an ordered shape. In case of an ideal gel (entirely elastic behavior), G′ is expected to be much higher than G″ and independent of frequency (Shah et al, ).…”

“…To determine β‐glucan steady shear properties, method as described by Shah et al ()was followed in which β‐glucan dispersions (6% w/v) were heated up to 90°C with mild stirring for 20 min and the gel was left to cool at room temperature for 1 h. For the measurement of rheological properties, a Modular Compact Rheometer (Anton Paar, Austria) equipped with a parallel plate system (4 cm diameter) was used in which the samples were sheared continuously at a shear rate varying from 0.1 to 500 s –1 . The data were also fitted into Power law equation to analyze rheological properties under shear rate:…”

“…Therefore, in‐depth knowledge of structural and functional relationship of β‐glucan system is very important to obtain its real health benefits (Mikkelsen et al, ). Previous studies have been carried out on the extraction and characterization of oat β‐glucan by various researchers (Agbenorhevi, Kontogiorgos, Kirby, Morris, & Tosh, ; Brummer et al, ; Dongowski et al, ; Lazaridou, Biliaderis, & Izydoczyk, ; Lazaridou, Biliaderis, Micha‐Screttas, & Steele, ; Mikkelsen et al, ; Shah, Gani, Masoodi, Wani, & Ashwar, ; Varum & Olav, ; Xu, Lv, Fan, Hu, & Lo, ; Zielke et al, ). To the best of our knowledge, none of these focused on a comparative and systematic study of β‐glucan from Indian oat cultivars of commercial importance.…”

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

“…Several lastly published research has highlighted bioactivity of oat beta-glucan which exceeds only the mechanistic role of the viscous film, formed in the gastrointestinal tract, and revealed strong metabolic influence on intestine, stomach, and spleen, as well as hepatoprotective activity (Błaszczyk et al 2015;Suchecka et al 2016). The extremely interesting from the bioactivity point of view is an antioxidant activity of oat fractions in vitro (Sang and Chu 2017) and especially the betaglucan in vivo (Suchecka et al 2015) which action mechanism is still not clear and being associated both with residual phenolic content (Wang et al 2017) and activity of multiple anomeric hydrogen atoms of carbohydrate polymers (Shah et al 2017). The antioxidant activity of oat fractions, confirmed both in vitro and in vivo (Masisi et al 2016), turns them into a valuable resource of antioxidants which can impact the total antioxidant activity of human plasma (Harasym and Oledzki 2014).…”