Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect
| Autor: | Susan M. Tosh, Thomas M.S. Wolever, Peter J. Wood, Xiaomiao Lan-Pidhainy, Yolanda Brummer |
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| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Organic Chemistry Extraction (chemistry) Oat bran macromolecular substances Polysaccharide Beta-glucan carbohydrates (lipids) stomatognathic diseases chemistry.chemical_compound Postprandial Avena food Biochemistry chemistry Food science Solubility Food Science Glucan |
| Zdroj: | Cereal Chemistry Journal. 84:512-517 |
| ISSN: | 0009-0352 |
| DOI: | 10.1094/cchem-84-5-0512 |
| Popis: | The viscosity of soluble fibers such as β-glucan depends on their concentration in solution and molecular weight (MW) distribution. We investigated whether freezing treatment of oat bran muffins affected the physicochemical properties of β-glucan, and its physiological effectiveness in lowering postprandial blood glucose response. A controlled range of β-glucan solubility was achieved by subjecting oat bran muffins containing two levels of β-glucan to repeated freeze-thaw temperature cycling. β-Glucan solubilized by in vitro digestion extraction was measured by flow-injection analysis. MW distributions of β-glucan were analyzed using size-exclusion chromatography. β-Glucan solubility decreased as the number of freeze-thaw cycles increased, while MW distribution of β-glucan decreased slightly. Peak blood glucose rise (PBGR) after fresh muffins (8 and 12 g of β-glucan/serving) was significantly lower than that after muffins (8 and 12 g of β-glucan/serving) treated with four freeze-thaw (FT) cycles ... |
| Databáze: | OpenAIRE |
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