Studies on oat gum [(1→3, 1→4)-β-D-glucan]: composition, molecular weight estimation and rheological properties

Dawkins, Norma L; Nnanna, Ifendu A.

doi:10.1016/s0268-005x(09)80188-4

Cited by 67 publications

(61 citation statements)

References 12 publications

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“…At the same shear rates, the increments were 27.41%, 27.72%, 21.95% and 18.06% for lactose, and 54.81%, 55.46%, 51.22% and 52.78% for glucose solutions, respectively. An increase in the apparent viscosity with increasing sugar concentration has also been reported by various authors for oat gum [32], wheat starch [30], CMC [33], cress seed gum [20] and Balangu seed gum [16]. It is found that the presence of sugars in the aqueous phase of liquid food systems containing hydrocolloids can affect final rheological attributes obtained through increasing or decreasing the systems viscosity.…”

Section: Influence Of Sugarssupporting

confidence: 63%

Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

Yousefi

Eivazlou

Razavi

2016

International Journal of Biological Macromolecules

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Section: Influence Of Sugarssupporting

confidence: 63%

Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

Yousefi

Eivazlou

Razavi

2016

International Journal of Biological Macromolecules

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“…When the data for individual ␤-glucans of 137 to 443 kDa were examined with linear regression, the wort viscosity increased with concentration linearly (r 2 > 0.99). When the lowest MW viscosity values at 31 kDa were excluded and the remaining viscosity values were analyzed by multiple regression, a better correlation existed (R 2 -adj = 0.907; n = 64; p < 0.001): = 1.445 + 2.738 × 10 -4 MW + 4.411 × 10 -4 C. (10) As mentioned earlier, higher viscosities are detrimental for many unit operations such as pumping and filtration. Thus, brewers desire a minimal level of ␤-glucans, and corresponding lower wort and beer viscosities.…”

Section: Effect Of Mw and Concentration Of ␤-Glucans And Temperature mentioning

confidence: 86%

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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“…BG has various functional properties that can be utilized in food industries for the preparation of soups, sauces, beverages, and other food products where BG act as stabilizing, thickening agents, and emulsifier (Dawkins & Nnanna, 1995;Burkus & Temelli, 2000;Sánchez-Madrigal et al, 2015). BG is also known for several beneficial effects on various diseases and disorders such as colorectal cancer (Dongowski et al, 2002), prevention of coronary heart disease (Wang et al, 2002), blood glucose levels and insulin resistance (Hallfrisch et al, 2003;Hlebowicz et al, 2008), serum cholesterol levels, and gut microflora (Tungland, 2003).…”

Section: Introductionmentioning

confidence: 99%

Extraction of β-glucan from Saccharomyces cerevisiae: Comparison of different extraction methods and in vivo assessment of immunomodulatory effect in mice

et al. 2016

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Beta-glucan (BG) is a conserved cell wall components of bacteria, fungi, and yeast. BG is an immunomodulator and stimulates the host immune system. This study was performed to screen Saccharomyces cerevisiae strain with high BG, extraction of BG using different chemical extraction methods, composition analysis of BG, and evaluation of the immunomodulatory effect of high-quality BG using mice model. Ten yeast strains were screened for high BG content using total glucan extraction kit and were subjected to FT-IR analysis. The kit based extraction revealed that HII31 showed a high content of total glucan and BG. HII31 cells were subjected to four different acid/base extractions, which indicated that combination of a strong base (NaDH) and weak acid (CH 3 CDDH) extraction recovered high BG and a high ratio of polysaccharide, protein, and lipid. Further, the immunomodulatory effect of the selected BG was evaluated using mice, which suggested that low dose of HII31-BG induces the expression of selected pro-inflammatory (IL-17, IFN-γ) and anti-inflammatory cytokine (IL-10) significantly, whereas relatively high dose was required to alter the IL-6 and TGF-β expression. Dverall, the present study revealed that BG extracted from HII31 cells alters the expression of studied cytokines, which can be used as a potent immunomodulator in pharmaceutical products.Keywords: beta-glucan; Saccharomyces cerevisiae; immunomodulation; FTIR; cytokines.Practical Application: Identification of optimum extraction procedure for β-glucan (BG) from S. cerevisiae HII31 and revealed that BG can be used as a potent immune modulator in pharmaceutical products.

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Studies on oat gum [(1→3, 1→4)-β-D-glucan]: composition, molecular weight estimation and rheological properties

Cited by 67 publications

References 12 publications

Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

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

Extraction of β-glucan from Saccharomyces cerevisiae: Comparison of different extraction methods and in vivo assessment of immunomodulatory effect in mice

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