Viscosity of beta-glucan in oat products

Abstract

Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) β-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and viscous dietary fibres, including the beta-glucan present in oats are associated with two major health promoting effects, i.e. the attenuation of postprandial plasma glucose and insulin levels and the control of cholesterol. Increased viscosity in the intestine delays absorption of glucose and suppresses absorption of cholesterol and reabsorption of bile acids. In spite of its apparent key role physiologically the viscosity of beta-glucan has been discussed relatively little in terms of analytical procedures. In clinical studies performed with oats, the viscosity of beta-glucan has been properly documented in only a few cases. Viscosity of beta-glucan in foods and in the food digest depends on solubility, concentration and molecular weight. A food manufacturer aiming at health-promoting products must pay attention not only to sufficient concentration of beta-glucan (dose) in the raw material, but also to the processing methods that will ensure sufficient solubility of beta-glucan and minimize enzymatic or mechanical breakdown of the beta-glucan molecule. We have been working both with different food processes utilising oat fractions high in beta-glucan and with the development of a method for viscosity determination of the soluble beta-glucan fibre. This review discusses some of the aspects related to the development with a method that could predict the behaviour of beta-glucan in oat processing with respect to its anticipated physiological functions.

Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

“…The binding of water in the chyme and resulting increase viscosity is regarded as main effect. This leads to a reduced diffusion rate of bile acids (bile salts) which cannot be reabsorbed by the body and thus excreted (Anttila et al 2004). Other study has indicated direct binding forces between SDF and Bile Acids (bile salts) (Kritchevsky 1995) The cholesterol lowering effect of IDF is low compared to SDF and is mainly based on direct binding of bile acid or salt.…”

Visão retrospectiva em fibras alimentares com ênfase em beta-glucanas no tratamento do diabetes

“…Uma vez no estômago e no intestino delgado, as fibras solú-veis aumentam a viscosidade do bolo alimentar, diminuindo a atividade de certas enzimas digestivas, influenciando diretamente na taxa de digestão e absorção de nutrientes (Endress, Fischer, 2001;Cameron-Smith, Collier, O´Dea, 1994). Esta influência está diretamente ligada à moderação da glicemia pós prandial e resposta insulínica, redução do colesterol e regulação do apetite (Davidson et al, 1998;Antilla;Sontag-Strohm;Salovaara, 2004).…”

Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri

“…Sample (oats) modified using SUCC showed higher initial gelatinization temperature from 63.5°C to 68.3°C. Also peak viscosity increased from 467 to 484BU and the paste was relatively stable compared to other pastes [23]. Stability of the paste is due to the high soluble fiber content in the sample.…”