Rheological Studies of Water‐Soluble (1–3),(1–4)‐β‐D‐Glucans from Milling Fractions of Oat

Wikström, Katarina; Lindahl, Lennart; Andersson, Roger; Westerlund, Eric

doi:10.1111/j.1365-2621.1994.tb08194.x

Cited by 19 publications

(13 citation statements)

References 7 publications

(7 reference statements)

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“…Wikstrom et al (1994) observed the variation in the intrinsic viscosity of different milling fractions of oats. Wikstrom et al (1994) observed the variation in the intrinsic viscosity of different milling fractions of oats.…”

Section: Agronomic Practicesmentioning

confidence: 98%

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

2009

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Cereal Chem. 86(3):290-301The beneficial role of soluble dietary fiber in human nutrition is well documented and has lead to a growing demand for the incorporation of βglucan, particularly from oats and barley, into foods. β-Glucan with high solubility and high molecular weight distribution results in increased viscosity in the human intestine, which is desirable for increased physiological activity. Molecular weight, level, and solubility of β-glucan are affected by genotype, environment, agronomic input, and the interactions of these factors and food processing methods. Available literature reveals that the level of β-glucan in a finished product (e.g. bread, cake, muffins) depends upon several factors in the production chain, whereas food proc-essing operations are major factors affecting molecular weight and solubility of β-glucans. Therefore, to avail themselves of the natural bioactive compounds, food manufacturers must pay attention not only to ensure sufficient concentration of β-glucan in the raw material but also to the processing methods and functional properties of β-glucan, minimizing enzymatic or mechanical breakdown of the β-glucans in end-product and optimizing processing conditions. This review discusses the different sources of β-glucan for use in human functional foods and factors affecting the levels and the molecular weight of β-glucan at various pre-and postharvest operations.

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Section: Agronomic Practicesmentioning

confidence: 98%

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

2009

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“…A high E a value indicates a more sensitive response of the solution viscosity to temperature. By measuring the apparent viscosities of an oat bran ␤-glucan solution (0.375% w/w) at 20, 40, 60 and 80°C, the Arrhenius relationship indicated activation energies of 42 and 17 kJ /mol sheared at 5.81 and 581 s -1 , respectively 51 . The finding suggests that the temperature sensitivity of ␤-glucan viscosity is lower at high shear rates.…”

Section: Introductionmentioning

confidence: 99%

Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

Jin

Speers

Paulson

et al. 2004

Journal of the Institute of Brewing

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This paper reports on the influence of molecular weight and concentration of barley ␤-glucans on the rheological properties of wort and beer. Environmental conditions such as pH, maltose level in wort, ethanol content of beer, shearing and shearing temperature were also examined for their effects on wort and beer viscosities. In the range of 50-1000 mg/L, ␤-glucans increased solution viscosity linearly with both molecular weights (MW) of 31, 137, 250, 327, and 443 kDa and concentration. The influence of MW on the intrinsic viscosity of ␤-glucans followed the Mark-Houwink relationship. Shearing wort and beer at approximately 13,000 s -1 for 35 s was found to increase the wort viscosity but reduce beer viscosity. Shearing wort at 20°C influenced ␤-glucan viscosity more than shearing at 48°C and 76°C whereas the shearing temperature (0, 5 and 10°C) did not effect the viscosity of beer. At lower pHs, shearing was found to reduce the viscosity caused by ␤-glucans in wort but had no effect in beer. Higher concentrations of maltose in wort and ethanol in beer also increased the viscosity of ␤-glucan polymers. It was found that ␤-glucans had higher intrinsic viscosities in beer than in wort (5°C), and lower critical overlap concentrations (C*) in beer than in wort.

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“…, 1989, 1997; Bhatty et al. , 1991; Bhatty, 1992, 1993; Dawkins & Nnanna, 1993; Wikström et al. , 1994; Doublier & Wood, 1995; Nnanna & Dawkins, 1996; Temelli, 1997; Burkus & Temelli, 1998; Zhang et al.…”

Section: Introductionmentioning

confidence: 99%

“…Studies of b-glucan obtained from cereal grains (barley and oat) and baker's yeast have been reported extensively (Manners et al, 1973;Fleet & Manners, 1976;Jamas et al, 1989Jamas et al, , 1997Bhatty et al, 1991;Bhatty, 1992Bhatty, , 1993Dawkins & Nnanna, 1993;Wikstro¨m et al, 1994;Doublier & Wood, 1995;Nnanna & Dawkins, 1996;Temelli, 1997;Burkus & Temelli, 1998;Zhang et al, 1998;Temelli & Burkus, 2000). The major yeast extract manufacturer in the world market, Deutsche Hefewerke GmbH & Co. oHG, Hamburg, Germany, produces b-glucans from baker's yeast cell walls, these are obtained as a by-product from yeast extract production.…”

Section: Introductionmentioning

confidence: 99%

Preparation of spent brewer's yeast β‐glucans for potential applications in the food industry

Thammakiti

Suphantharika²,

Phaesuwan

et al. 2003

Int J of Food Sci Tech

123

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A preparation of b-glucan, obtained from spent brewer's yeast, was evaluated for potential food applications. This material was autolysed and the cell walls that were obtained were homogenized, extracted firstly with alkali, then with acid, and then spray dried. Effects of the homogenization on the chemical composition, rheological properties and functional properties of b-glucan were investigated. Homogenized cell walls exhibited higher b-glucan content and apparent viscosity than those which had not been homogenized because of fragmentation of the cell walls. When compared with commercial b-glucan from baker's yeast, it was found that the b-glucan obtained from this study had higher apparent viscosity, water-holding capacity and emulsion stabilizing capacity, but very similar oilbinding capacity. These findings suggest that b-glucan obtained from brewer's yeast can be used in food products as a thickening, water-holding, or oil-binding agent and emulsifying stabilizer.

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Rheological Studies of Water‐Soluble (1–3),(1–4)‐β‐D‐Glucans from Milling Fractions of Oat

Cited by 19 publications

References 7 publications

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

Preparation of spent brewer's yeast β‐glucans for potential applications in the food industry

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