Document Type

Article

Publication Date

8-25-2010

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

58

Issue

16

First Page

9198

Last Page

9203

DOI

10.1021/jf1007852

Abstract

Seven experimental oat lines with high (6.2−7.2%), medium (5.5−5.9%), and low (4.4−5.3%) β-glucan concentrations were evaluated for contributions of β-glucan, starch, protein, and their interactions, to pasting properties of oat flours by using a Rapid Visco Analyser (RVA, Newport Scientific, Warriewood, NSW, Australia). Significant correlations (P < 0.05) between β-glucan concentration and pasting parameters of oat slurries were obtained under autolysis without 1 h of incubation, inhibition, and amylolysis. The relative decrease of viscosity after enzymatic hydrolysis of β-glucan correlated with β-glucan concentration (P < 0.05). These data demonstrated the important contribution of β-glucan to pasting. The relative decrease of viscosity after either amylolysis or enzymatic removal of protein correlated with β-glucan concentration (P < 0.1), which might be explained by the considerable contribution of the interaction of β-glucan with starch and protein, to pasting. The viscosity decrease by hydrolysis of protein was much greater than the actual viscosity remaining after hydrolysis of both β-glucan and starch, reconfirming the importance of interactions between protein and other oat components to pasting. Optimal multiple linear regression (MLR) models were generated to predict key pasting parameters in both buffer without 1 h of incubation and silver nitrate solution by using a stepwise procedure. The β-glucan concentration alone or together with the concentration of starch, rather than protein, was selected as the predictor under certain conditions. These results illustrated the major unit contribution of β-glucan, secondary unit contribution of starch, and minimal unit contribution of protein to pasting.

Comments

Posted with permission from Journal of Agricultural and Food Chemistry 58 (2010): 9198–9203, doi:10.1021/jf1007852. Copyright 2010 American Chemical Society.

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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