This study investigated the effect of fermentation on the physicochemical properties of b-glucans in oat sourdough. Sourdoughs were produced from oat using homo-fermentative lactic acid bacteria, Lactobacillus plantarum 22134. The contents of total b-glucan and soluble b-glucan, the molecular weight (MW) of b-glucan and the viscosity of the extracted b-glucans were determined at 0, 4, 8, 10 and 12 h of fermentation. The total b-glucan content decreased from 4.89% to 4.23% after 12 h of fermentation. The soluble b-glucan concentration increased from 1.89% to 2.18% and then decreased to 1.97% after 8 h of fermentation. The content of b-glucans with MW > 10 5 decreased from 0 to 4 h of fermentation, followed by an increase and then a decrease after 8 h. The oat sourdough fermented for 8 h had high viscosity, which could be more beneficial for health and bread texture quality, especially for gluten-free breads.
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