Interaction between cereal β-glucan and proteins in solution and at interfaces

Zielke, Claudia; Lü, Yi; Poinsot, Romane; Nilsson, Lars

doi:10.1016/j.colsurfb.2017.11.059

Cited by 32 publications

(23 citation statements)

References 25 publications

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“…This demonstrated that the droplet aggregation was reversible and depletion flocculation is therefore likely to be the phenomenon occurring in our systems. These findings confirm that β-glucan is a non-absorbing polymer under those conditions, i.e., pH 7 and emulsion stabilised by whey proteins, as recently reported ( Zielke, Lu, Poinsot, & Nilsson, 2018 ). The β-glucan also formed aggregates at certain Mw and concentrations (a2 (++)), which is a well-known phenomenon ( Agbenorhevi et al, 2011 ; Doublier & Wood, 1995 ; Lazaridou, Biliaderis, & Izydorczyk, 2003 ; Li, Cui, Wang, & Yada, 2011 ).…”

Section: Resultssupporting

confidence: 92%

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

et al. 2018

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Depletion flocculation is a well-known instability mechanism that can occur in oil-in-water emulsions when the concentration of non-adsorbed polysaccharide exceeds a certain level. This critical flocculation concentration depends on the molecular characteristics of the polysaccharide molecules, such as their molecular weight and hydrodynamic radius. In this study, a range of analytical methods (dynamic shear rheology, optical microscopy, and static light-scattering) were used to investigate the interaction between lipid droplets and polysaccharides (guar gum and β-glucans) of varying weight-average molecular weight and hydrodynamic radius, and concentration. The aim of this work was to see if the health benefits of soluble fibers like β-glucans could be explained by their influence on the structure and digestibility of lipid emulsions. The apparent viscosity of the emulsions increased with increasing polysaccharide concentration, molecular weight, and hydrodynamic radius. Droplet flocculation was observed in the emulsions only at certain polysaccharide concentrations, which was attributed to a depletion effect. In addition, the water-soluble components in oat flakes, flour, and bran were extracted using aqueous solutions, to examine their impact on emulsion stability and properties. Then, the rate and extent of lipolysis of a sunflower oil-in-water emulsion in the presence of these oat extracts were monitored using the pH-stat method. However, the inhibition of lipolysis was not linearly related to the viscosity of the oat solutions. The water-soluble extracts of β-glucan collected from oat flakes had a significant inhibitory effect on lipolysis. The results of this study increase our understanding of the possible mechanisms influencing the impact of oat constituents on lipid digestion. This work also highlights the importance of considering the molecular properties of polysaccharides, and not just their impact on solution viscosity.

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Section: Resultssupporting

confidence: 92%

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

et al. 2018

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“…OG is an unbranched flexible polysaccharide polymer, consisting of linear chains of β- d -glucopyranosyl units [ 21 ]. Some researchers reported that interactions exist between OG and proteins, such as lactoferrin, soy protein isolate, gliadin, and whey protein [ 20 , 23 , 24 ]. Therefore, there are some protein-binding sites on its sugar chain.…”

Section: Discussionmentioning

confidence: 99%

Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Назаренко

Yang

et al. 2021

Molecules

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The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

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“…The use of NMR spectroscopy to characterize protein and protein-related phenomena in grains has been widespread over the years (Chen, Wei, & Zhang, 2010;Lopes-Da-Silva, Santos, Freitas, Brites, & Gil, 2007;Serial et al, 2016;Shewry et al, 2017;Zielke, Lu, Poinsot, & Nilsson, 2018). As an example, Shewry et al (2017) successfully applied high-throughput 1 H-NMR to quantification of glycine betaine, choline, and asparagine in wheat samples of various cultivars.…”

Section: Resonance Spectroscopymentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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Interaction between cereal β-glucan and proteins in solution and at interfaces

Cited by 32 publications

References 25 publications

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

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