Food Science and Human Nutrition
Journal or Book Title
American Journal of Food Technology
Starch structures and physicochemical properties of C-trim30, a β-glucan-enriched oat product (32% β-glucan), with or without supercritical carbon dioxide extraction (SCD) were studied to evaluate suitability for commercial applications and potential to degrade starch to increase β-glucan concentration. Scanning electron micrographs showed C-trim30 was composed of 200-300 μm long, porous particles. HPSEC equipped with MALLS and RI detectors showed C-trim30 had three peaks, corresponding to amylopectin with weight-average molecular weight (Mw) of 1.0x108, breakdown amylopectin product (Mw 1.1x107) and amylose (Mw 1.7x106). β-glucans were not observed due to HPSEC column absorption. C-trim30 amylopectin Mw and gyration radii increased after SCD suggesting aggregation of molecules occurred. No thermal transitions were observed for C-trim30 heated 0-150°C. C-trim30 pasting properties, measured using Rapid ViscoAnalyser, showed high peak viscosity (291 RVU) at 30°C, high breakdown (200 RVU), final (273 RVU) and setback (183 RVU) viscosity after heated to 95°C while stirred. SCD increased peak (423 RVU) and breakdown (318 RVU) viscosity. C-trim30 heated from 15 to 110°C showed higher water-holding capacity occurred without SCD. SCD oil fatty acid composition of 82% unsaturated was apposite for health-food applications. Study suggests C-trim30 with and without SCD could function as fat substitutes.
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Academic Journals, Inc.
Stevenson, David G.; Eller, Fred J.; Jane, Jay-Lin; and Inglett, George E., "Starch Structures and Physicochemical Properties of a Novel β-glucan enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction" (2007). Food Science and Human Nutrition Publications. 181.