Effect of processing on the extractability of oat β-glucan
| Autor: | Hannu Rita, Liisa Johansson, Päivi Tuomainen, Heli Anttila, Liisa Virkki |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences food.ingredient 030309 nutrition & dietetics food and beverages 04 agricultural and veterinary sciences General Medicine Polysaccharide 040401 food science Analytical Chemistry 03 medical and health sciences Hydrolysis 0404 agricultural biotechnology Avena food chemistry Acid hydrolysis Fermentation Food science Food Science Glucan |
| Zdroj: | Food Chemistry. 105:1439-1445 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2007.05.021 |
| Popis: | The effects of cooking, baking, fermentation and drying on the extractability of β-glucan were studied. The β-glucan was isolated from porridge, bread and fermentate both fresh and dry. Analyses were performed using three hydrolysis methods: acid hydrolysis (AH) with H2SO4, lichenase hydrolysis (LH) and the modified AOAC 995.15 method (MH). As shown by the DP3:DP4 ratio, processing did not affect the structure of soluble β-glucan. Cooking increased the amount of soluble β-glucan but baking decreased it. Thus, cooking appears to be the most favourable process when health effects are concerned. The results of the three methods were compared statistically. The AH and MH methods, which are based on measurement of glucose, gave similar results. LH, which is based on analysis of oligosaccharides, gave higher results than AH and MH. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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