β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

Abstract

The composition and physicochemical properties of oat flour with respect to β-glucan content and its solubility and viscosity were investigated. Eight oat cultivars grown in 20 prairie locations for three consecutive years were examined in this study to establish how cultivar, growing location, and their interaction influence the abovementioned attributes. It was found that the β-glucan content was primarily influenced by oat cultivar, while growing location and the interaction between cultivar and location had minimal effect. Among the eight cultivars, HiFi had the highest β-glucan content (5.82% w/w), while Derby had the lowest (4.37% w/w). Growing location, oat cultivar, and their interaction had a significant effect on β-glucan solubility and viscosity. The β-glucan solubility differed among oat cultivars, where 28.44-34.28% of the β-glucan present in the oat flour could be solubilized at 37°C. Viscosity was evaluated by consecutive fixed speed tests at shear rates of 1.29-129 s −1 . Results showed that shear rate, growing location, and cultivar affected viscosity. The flow behavior index (n) for all β-glucan dispersions indicated shear-thinning behavior. HiFi had the highest β-glucan solubility and viscosity among all the cultivars analyzed. The findings provide insight into raw material selection and variations in raw material characteristics when targeting specific oat product applications.Key words: Oat β-glucan, solubility, viscosity.Résumé : Les auteurs se sont penchés sur la composition et les propriétés physicochimiques de la farine d'avoine, plus précisément sa teneur en β-glucane ainsi que la solubilité et la viscosité de ce dernier. À cette fin, ils ont examiné huit variétés d'avoine cultivées à vingt endroits dans les Prairies pendant trois années successives, de manière à établir comment le cultivar, l'emplacement et l'interaction de ces deux paramètres influent sur les attributs précités. Ils ont constaté que la concentration de β-glucane subit surtout l'influence de la variété, alors que l'emplacement et l'interaction du cultivar avec l'emplacement n'ont que des effets minimes. Sur les huit variétés, HiFi se caractérise par la teneur la plus élevée en β-glucane (5,82 % p/p), Derby ayant la plus faible (4,37 % p/p). L'emplacement, le cultivar et l'interaction de ces deux facteurs ont un effet significatif sur la solubilité et la viscosité du β-glucane. La solubilité du β-glucane varie avec le cultivar puisque de 28,44 % à 34,28 % du composé présent dans la farine peuvent être solubilisés à 37°C. La viscosité a été évaluée dans le cadre d'essais successifs à vitesse fixe, à un taux de cisaillement variant de 1,29 à 129 par seconde. Les résultats indiquent que le taux de cisaillement, l'emplacement et le cultivar affectent la viscosité. L'indice d'écoulement (n) des dispersions de β-glucane révèle qu'il y a fluidification. HiFi présente la meilleure solubilité et viscosité du β-glucane de tous les cultivars étudiés. Ces constatations faciliteront le choix de la matière première et nous ...

Oats in healthy gluten-free and regular diets: A perspective

“…Also the genetic basis behind the naked trait of oat (A. sativa ssp nudisativa) is being elucidated (Ubert et al, 2017). Herrera et al (2016) tested eight oat varieties on 20 locations in Canada for three years, and determined their composition. They found that the beta-glucan content was primarily influenced by the oat cultivar grown, and hardly by growing location.…”

Impact of oat processing on glycaemic and insulinaemic responses in healthy humans: a randomised clinical trial

“…Based on a between-lab SD of mean GI values of 9 (27) the probability that the minimum and maximum values of these ranges come from the same population is small (0•078 for instant oats and 0•030 for rolled oats). Thus, it is likely that the range of GI values for oats reported by Tosh and Chu represents real differences among the oats tested due to factors such as differences in processing (as demonstrated here) or differences in the amounts and physico-chemical properties of the β-glucan they contain due to differences in variety or environmental growing conditions (8,28,29) . If the GI of CR is taken to be 82, the relative glycaemic response for IO could range from 100 × 65/82 = 55 % to 100 × 88/82 = 106 %, a range which overlaps the 95 % CI of the relative glycaemic response for IO we observed (94, 115) (online Supplementary Table S1).…”

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

“…The analysis of variance for the β‐glucan content of the three hulless barley genotypes (Table 1) showed that the effect of the genotype was highly significant at ( P ≤ 0.01) 0.28 ** and 0.33 ** in both seasons, respectively. Many cited researches indicated the significant influence of the genotype on the variations of β‐glucan content (Zhang et al., 2002; Tiwari & Cummins, 2008; Griffey et al., 2010; Dickin et al., 2011; Herrera et al., 2016; Zhang et al., 2018).…”

“…The content of β‐glucan in barley is varied from 4% to 12%, 3.9% to 9% in flour, and from 4.9% to 15% in bran. The genotypic, agronomic, and environmental factors had the largest influence in the variation of β‐glucan content (Dickin, Steele, Frost, Edwards‐Jones, & Wright, 2011; Herrera, Gao, Vasanthan, Temelli, & Henderson, 2016; Tiwari & Cummins, 2008; Zhang et al., 2018). Besides, higher yield and concentration of β‐glucan can be achieved by proper extraction conditions using a neutral or an alkaline medium (Burkus & Temelli, 1998; Temelli, 1997; Zhang, Junmei, & Jinxin, 2002).…”

“…Many cited researches indicated the significant influence of the genotype on the variations of β‐glucan content (Dickin et al., 2011; Griffey et al., 2010; Herrera et al., 2016; Tiwari & Cummins, 2008; Zhang et al., 2002; Zhang et al., 2018). However, little current information is available on β‐glucan contents, and its potentiality on food applications, as influenced by variability among hulless barley genotypes.…”