Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement.

Gamel, T.H., Abdel-Aal, E-S.M., Ames, N.P., Duss, R., and Tosh, S.M. (2014). "Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement.", Journal of Cereal Science, 59(1), pp. 33-40. doi : 10.1016/j.jcs.2013.10.011  Access to full text

Abstract

The viscosity of the soluble fibre, β-glucan, has been shown to influence its ability to lower serum cholesterol and postprandial blood glucose levels. The impact of various amylases, proteases and lipase on the solubility and resulting viscosity of β-glucan extracted from oat bran cereals with a range of β-glucan concentrations and molecular weights was investigated. Addition of enzymes increased the final viscosity of high molecular weight β-glucan in cereals by facilitating the release of β-glucan from the food matrix. For cereals with partially depolymerized β-glucan, the addition of digestive enzymes decreased the final viscosity by eliminating the contribution of starch and protein to viscosity. Final viscosity varied depending on enzyme combinations including pancreatin, salivary and microbial α-amylases, microbial protease, porcine protease, trypsin and α-chymotrypsin. Addition of lipase did not significantly affect viscosity or solubility of β-glucan extracted from oat crackers. Addition of lichenase showed that β-glucan was the major contributor of viscosity to the system, with negligible interference from other components. The viscosity of the optimized protocol was compared to physiological results previously obtained. The viscosity of β-glucan extracted with pancreatin plus microbial α-amylase (pH 6.9) was predictive of LDL-cholesterol reduction (R2 = 0.847) and glycemic response (R2 = 0.883).

Date modified: