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Cited by 152Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

Tosh, Susan M., Brummer, Yolanda, Miller, S. Shea, Regand, Alejandra, Defelice, Cheryl, Duss, Ruedi, Wolever, Thomas M. S., Wood, Peter J.·2010·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf904553u
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Abstract

The tendency of mixed linkage oat beta-glucan to form viscous solutions is generally assumed to be related to its ability to lower serum cholesterol levels in humans. However, the association has not been clearly demonstrated. To conduct a clinical trial showing the relationship between LDL-cholesterol levels and viscosity, a series of extruded oat bran cereals were prepared in which the beta-glucan had a range of molecular weights and modified solubility. An extraction protocol using physiological enzymes at 37 degrees C was used to estimate the effect that the cereals would have on gut viscosity. By reducing the molecular weight from 1,930,000 to 251,000 g/mol, the apparent viscosity in the physiological extract dropped from 2900 to 131 mPa.s (at 30 s(-1)). Microscopic examination showed that as the extrusion conditions were made more severe, to cause depolymerization, the integrity of the cell walls was lost and beta-glucan dispersed throughout the cereal. Differences in the hardness and density of the extruded cereals were also evident as the molecular weight was reduced.

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Crossref · 10.1021/jf904553u

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33 of 33 references verified0 citation errors · 0 not checkable

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  • High temperatures have been demonstrated to degrade the individual polymers of β-glucans leading to lower molar mass and reduced viscosity.

    “High temperatures have been demonstrated to degrade the individual polymers of β-glucans leading to lower molar mass and reduced viscosity (Regand et al., 2009; Tosh et al., 2010).”

    From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Tosh et al., 2010

  • β-glucan in food products that are heat treated at higher temperatures (<100°C) have been shown to become depolymerized as a result of the processing, which was interpreted to influence their beneficial health effects.

    “Similarly, β-glucan in food products that are heat treated at higher temperatures (<100°C) have been shown to become depolymerized as a result of the processing which was also interpreted to influence their beneficial health effects (Regand et al., 2009; Tosh et al., 2010).”

    From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Tosh et al., 2010

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Authors
Tosh, S. M., Brummer, Y., Miller, S. S., Regand, A., Defelice, C., Duss, R., Wolever, T. M. S., & Wood, P. J.
Affiliations
  • Agriculture and Agri-Food Canada (CA)
  • CreaNutrition AG, Zug, Switzerland
  • Glycemic Index Laboratories (CA)
Corresponding author
Tosh, Susan M.
ORCID
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2010-06-09
Volume
58
Issue
13
Pages
7723-7730
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf904553u
OpenAlex
W2089451297
Cited by
151
References
34
Citations by year
2026: 8 · 2025: 8 · 2024: 5 · 2023: 7 · 2022: 9 · 2021: 8 · 2020: 9 · 2019: 7 · 2018: 12 · 2017: 10 · 2016: 8 · 2015: 13 · 2014: 13 · 2013: 10 · 2012: 9
FWCI
10.02
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
β-glucan, oat bran, extrusion, mixed-linkage β-glucan, viscosity, LDL cholesterol, dietary fiber, molecular weight reduction, depolymerization, cell wall integrity, serum cholesterol lowering
MeSH terms
Food Handling, Plant Extracts, Solubility, Avena, beta-Glucans, Chemical Phenomena

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