Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat β-glucan preparations

Mikkelsen, Mette Skau; Jespersen, Birthe Møller; Møller, Birger Lindberg; Lærke, Helle Nygaard; Larsen, Flemming H.; Engelsen, Søren B.

doi:10.1016/j.foodres.2010.09.016

Cited by 71 publications

(34 citation statements)

References 53 publications

(92 reference statements)

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“…Dextran shows ring vibrations at 922 cm −1 and glycosidic band at 550 cm −1 while starch shows ring vibrations at 944 cm −1 , all of which perfectly overlap with yeast wall spectrum. Moreover, our identification corroborates well with available literature as these bands were also previously assigned to α-glucans2627. Since the band at 922 cm −1 is broad and appears as a shoulder overlapping with 944 cm −1 only the other two bands (550 cm −1 and 944 cm −1 ) can be used as markers to identify α-glucan component of the fungal cell wall.…”

Section: Resultssupporting

confidence: 90%

Label-free Chemical Imaging of Fungal Spore Walls by Raman Microscopy and Multivariate Curve Resolution Analysis

Noothalapati

Sasaki

Kaino

et al. 2016

Sci Rep

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Fungal cell walls are medically important since they represent a drug target site for antifungal medication. So far there is no method to directly visualize structurally similar cell wall components such as α-glucan, β-glucan and mannan with high specificity, especially in a label-free manner. In this study, we have developed a Raman spectroscopy based molecular imaging method and combined multivariate curve resolution analysis to enable detection and visualization of multiple polysaccharide components simultaneously at the single cell level. Our results show that vegetative cell and ascus walls are made up of both α- and β-glucans while spore wall is exclusively made of α-glucan. Co-localization studies reveal the absence of mannans in ascus wall but are distributed primarily in spores. Such detailed picture is believed to further enhance our understanding of the dynamic spore wall architecture, eventually leading to advancements in drug discovery and development in the near future.

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Section: Resultssupporting

confidence: 90%

Label-free Chemical Imaging of Fungal Spore Walls by Raman Microscopy and Multivariate Curve Resolution Analysis

Noothalapati

Sasaki

Kaino

et al. 2016

Sci Rep

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“…Therefore, in‐depth knowledge of structural and functional relationship of β‐glucan system is very important to obtain its real health benefits (Mikkelsen et al, ). Previous studies have been carried out on the extraction and characterization of oat β‐glucan by various researchers (Agbenorhevi, Kontogiorgos, Kirby, Morris, & Tosh, ; Brummer et al, ; Dongowski et al, ; Lazaridou, Biliaderis, & Izydoczyk, ; Lazaridou, Biliaderis, Micha‐Screttas, & Steele, ; Mikkelsen et al, ; Shah, Gani, Masoodi, Wani, & Ashwar, ; Varum & Olav, ; Xu, Lv, Fan, Hu, & Lo, ; Zielke et al, ). To the best of our knowledge, none of these focused on a comparative and systematic study of β‐glucan from Indian oat cultivars of commercial importance.…”

Section: Introductionmentioning

confidence: 99%

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Singh

Kaur

Sogi

2018

J Food Process Preserv

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β‐glucan was isolated from eight Indian oat cultivars (OL‐9, OL‐10, Kent, OS‐6, OS‐7, OS‐346, HFO‐114, and PLP‐1) and characterized for its composition, functional, rheological, morphological, and x‐ray diffraction properties. The isolated β‐glucans had ash and protein contents of 1.10%–2.60% and 3.1%–4.7%, respectively. Among various minerals studied, magnesium and cobalt were found in higher concentrations. Water‐binding and foaming capacities of β‐glucans ranged between 2.15–5.00 g/g and 20%–48%, respectively. The properties examined were found to be cultivar‐dependent. Among all cultivars, OL‐10 cv. β‐glucan was significantly (p < 0.05) different in exhibiting the highest moisture, ash, protein, lightness, bulk density, and foam stability. Scanning electron micrographs revealed the porous and spongy appearance of β‐glucans with an irregular particle shape. The rheological measurements of β‐glucan suspensions from all cultivars indicated their shear thinning and viscoelastic behavior. Practical applications Oat β‐glucan has numerous health benefits along with desirable functional properties to be used as an ingredient in food industry. A comparative study of various compositional, functional, structural, and rheological properties of β‐glucan isolated from different oat cultivars will help in selection of a cultivar suitable for imparting desirable characteristics to various food products.

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“…Mostly, BGC contains variable amount of proteins and starch in addition to desired β‐ d ‐glucan content. In such a complex food system, the functionality and human health may be affected by sample composition, interactions, or incompatibilities between β‐ d ‐glucan and other food constituents (Satrapai and Suphantharika ; Mikkelsen and others ). Therefore, in‐depth knowledge of structure/function relationships of β‐ d ‐glucan systems is very important to obtain the real health benefits (Mikkelsen and others ).…”

Section: Introductionmentioning

confidence: 99%

Oscillatory Rheology and Creep Behavior of Barley β‐d‐glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

Ahmed

Thomas

Ahmadvand

2014

Journal of Food Science

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Small amplitude oscillatory rheology and creep behavior of β-glucan concentrate (BGC) dough were studied as function of particle size (74, 105, 149, 297, and 595 μm), BGC particle-to-water ratio (1:4, 1:5, and 1:6), and temperature (25, 40, 55, 70, and 85 °C). The color intensity and protein content increased with decreasing particle size by creating more surface areas. The water holding capacity (WHC) and sediment volume fraction increased with increasing particle size from 74 to 595 μm, which directly influences the mechanical rigidity and viscoelasticity of the dough. The dough exhibited predominating solid-like behavior (elastic modulus, G' > viscous modulus, G″). A discrete retardation spectrum is employed to the creep data to obtain retardation time and compliance parameters, which varied significantly with particle size and the process temperature. Creep tests exhibited more pronounced effect on dough behavior compared to oscillatory measurement. The protein denaturation temperature was insignificantly increased with particle fractions from 107 to 110 °C. All those information could be helpful to identify the particle size range and WHC of BGC that could be useful to produce a β-d-glucan enriched designed food.

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Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat β-glucan preparations

Cited by 71 publications

References 53 publications

Label-free Chemical Imaging of Fungal Spore Walls by Raman Microscopy and Multivariate Curve Resolution Analysis

Label-free Chemical Imaging of Fungal Spore Walls by Raman Microscopy and Multivariate Curve Resolution Analysis

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Oscillatory Rheology and Creep Behavior of Barley β‐d‐glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

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