Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo
Artikel i vetenskaplig tidskrift, 2018

Increased digesta viscosity is considered the mechanism underlying the cholesterol-lowering effect of oat β-glucan. Viscosity is mainly related to the molecular weight and concentration of solubilized β-glucan in the digesta and these should therefore be maintained at sufficiently high levels. Bread that includes oat bran is a potential source of β-glucan, but the baking process leads to degradation by β-glucanases present in the flours. In the current study, we investigated the effect of fermentation time as well as of particle size and content of oat bran in breads on the molecular weight, solubility and extract viscosity of β-glucan. Furthermore, we estimated the potential of the breads to have a cholesterol-lowering effect by comparison of molecular weight, solubility and extract viscosity of β-glucan with those of products known to have an effect in vivo. Longer fermentation time and smaller particles were found to lead to lower molecular weight of β-glucan. However, smaller particles also increased its extractability, leading to an overall increase in extract viscosities compared with coarse particles. Bread with the inclusion of 30% finely-milled, but not coarse oat bran was found to induce extract viscosity with the potential of producing a cholesterol-lowering effect despite more degraded β-glucan.

bread

particle size

beta-glucan

viscosity

fermentation

Författare

Daniel P. Johansson

Sveriges lantbruksuniversitet (SLU)

Roger Andersson

Sveriges lantbruksuniversitet (SLU)

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Rikard Landberg

Sveriges lantbruksuniversitet (SLU)

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Karolinska Institutet

Maud Langton

Sveriges lantbruksuniversitet (SLU)

Food Hydrocolloids

0268-005X (ISSN)

Vol. 77 49-56

Drivkrafter

Hållbar utveckling

Ämneskategorier

Annan biologi

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.foodhyd.2017.09.016

Mer information

Senast uppdaterat

2018-05-28