Impact of the Molecular Weight, Viscosity, and Solubility of β-Glucan on in Vitro Oat Starch Digestibility
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The Department of Food Science and Human Nutrition (FSHN) at Iowa State University is jointly administered by the Colleges of Agriculture and Life Sciences and Human Science. FSHN combines the study and practical application of food sciences and technology with human nutrition in preparation for a variety of fields including: the culinary sciences, dietetics, nutrition, food industries, and diet and exercise.
History
The department was established in 1991 through the merging of the Department of Food Sciences and Technology (of the College of Agriculture), and the Department of Food and Nutrition (of the College of Family and Consumer Sciences).
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- College of Agriculture and Life Sciences (parent college)
- College of Human Sciences (parent college)
- Department of Human Nutrition (predecessor, 1990)
- Department of Food Sciences and Nutrition (predecessor, 1990)
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Abstract
The impacts of the molecular weight (MW), viscosity, and solubility of β-glucan on the rate of in vitro starch digestion and estimated glycemic index (GI) were evaluated. Extracted oat starch and β-glucan suspensions with high, medium, and low MW were heated to gelatinize the starch. The viscosity increased and the solubility decreased with an increase in the MW of β-glucan. The in vitro starch hydrolysis of the mixtures and a control, white bread, increased as the digestion time increased. As the MW of β-glucan increased, the starch hydrolysis decreased during in vitro digestion. The in vitro estimated GI of the mixture without β-glucan, determined from the starch hydrolysis rate, was 88.3 for Jim and 80.0 for N979, which decreased to 68.4 and 66.8, respectively, with the inclusion of high-MW β-glucan. The estimated GI values were negatively correlated with the β-glucan peak and final viscosities (r = −0.81 and −0.82). These results illustrated the importance of viscosity attributed to the β-glucan MW on starch hydrolysis during in vitro digestion. These findings will help to develop new food products with a low GI by using oat β-glucan.
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Reprinted (adapted) with permission from Journal of Agricultural and Food Chemistry,2013, 61(13); 3270-3277. DOI: 10.1021/jf305348j. Copyright 2013 American Chemical Society.