Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)‐β‐d‐Glucan Extracted from Oat Products by an In Vitro Digestion System
Abstract
The extractability and molecular weight of beta-glucan in oat bran, oat bran muffins, and oat porridge and the changes taking place during processing and storage were studied. The beta-glucan was extracted using hot water and a thermostable alpha-amylase and by an in vitro system that simulated human digestion. Molecular weight (MW) of the extracted beta-glucan was determined using high-performance size-exclusion chromatography. Hot-water treatment extracted 50-70% of total beta-glucan in oat bran samples and rolled oats. The chromatographic peak MW of extracted beta-glucan was in the 1.4-1.8 X 10(6) range. Using the in vitro digestion system, 12-33% of total beta-glucan in bran and rolled oats was solubilized, and peak MW was in the same range as beta-glucan extracted by hot-water treatment. In muffins, 30-85% of total beta-glucan was solubilized by in vitro digestion, with a major difference in extractability among muffins from different recipes. Peak MW of extracted beta-glucan was lower in all muffins when compared to original bran. During frozen storage, extractable beta-glucan decreased by >50% in all muffins, but no change in peak MW of extracted beta-glucan was detected.
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Heat treatment at 100°C (boiling) only reduced large polymer aggregates and resulted in increased solubility without affecting the molar mass.
“However, heat treatment at 100°C (boiling) only reduced large polymer aggregates and resulted in increased solubility without affecting the molar mass (Ulmius et al., 2012a; Beer et al., 1997).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Beer et al., 1997
Frozen storage of food products containing β-glucans is reported to result in decreased solubility with no change in molar mass.
“Frozen storage of food products containing β-glucans are reported to result in decreased solubility with no change in molar mass (Beer et al., 1997).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Beer et al., 1997
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“products containing b-glucans are reported to result in decreased solubility with no change in molar mass (Beer et al., 1997).”
BackgroundButt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R., & Butt, M. S. (2008) · European Journal of Nutrition · doi:10.1007/s00394-008-0698-7 · Cited by 559 · see citing works
Wolever, T. M., Tosh, S. M., Gibbs, A. L., Brand-Miller, J., Duncan, A. M., Hart, V., Lamarche, B., Thomson, B. A., Duss, R., & Wood, P. J. (2010) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.2010.29174 · Cited by 398 · see citing works
Self-citationGrundy, M. M.-L., Edwards, C. H., Mackie, A. R., Gidley, M. J., Butterworth, P. J., & Ellis, P. R. (2016) · British Journal of Nutrition · doi:10.1017/s0007114516002610 · Cited by 395 · see citing works
Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal
Tosh, S. M., Brummer, Y., Miller, S. S., Regand, A., Defelice, C., Duss, R., Wolever, T. M. S., & Wood, P. J. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf904553u · Cited by 151 · see citing works
Self-citation
- Authors
- Beer, M. U., Wood, P. J., Weisz, J., & Fillion, N.
- Affiliations
- Agriculture and Agri-Food Canada (CA)
- Corresponding author
- Wood, Peter J.
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 1997-11
- Volume
- 74
- Issue
- 6
- Pages
- 705-709
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W2052487656
- Cited by
- 184
- References
- 0
- Citations by year
- 2026: 1 · 2025: 2 · 2023: 8 · 2022: 4 · 2021: 5 · 2020: 7 · 2019: 4 · 2018: 8 · 2017: 11 · 2016: 6 · 2015: 6 · 2014: 12 · 2013: 13 · 2012: 7
- FWCI
- 2.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Cereal Chemistry (publishedVersion)
- Funders
- Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung
- U.S. Food and Drug Administration
- 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 › Plant Science › Polysaccharides and Plant Cell Walls
- Keywords
- β-glucan, oat bran, oat products, molecular weight, in vitro digestion, hot water extraction, alpha-amylase, frozen storage, cooking, dietary fiber solubility
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