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United States Department of Agriculture

Agricultural Research Service

Title: Physiocochemical Properties of Bioactive Beta-Glucan Compositions with Starch-Lipid Interactions

Authors
item Stevenson, David
item Eller, Fred
item Radosavljevic, Milica - MAIZE RES INST BELGRADE
item Jane, Jay-Lin - IOWA STATE UNIVERSITY
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: September 1, 2005
Publication Date: September 1, 2005
Citation: Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2005. Physiocochemical properties of bioactive beta-glucan compositions with starch-lipid interactions [abstract]. American Chemical Society Abstracts. p. 14.

Technical Abstract: To incorporate health beneficial oat beta-glucans into foods, a concentrated beta-glucan ingredient could be useful. This study investigates the physicochemical properties of oat bran concentrate (OBC) and enriched beta-glucan oat products, Nutrim-OB and C-trim30 with and without lipids extracted by supercritical CO2 (SCC). Rapid ViscoAnalyser analysis of pasting properties showed both Nutrim-OB and C-trim30 had higher peak, final and setback viscosity compared to OBC, with SCC resulting in increased viscosity. Water retention measured by thermogravimetric analysis showed heated C-trim30 retained greater proportion of moisture than Nutrim-OB, with both beta-glucan enriched products retaining more water than OBC. SCC decreased water retention for all oat beta-glucan products. Differential scanning calorimetry (DSC) analysis of oat products heated to 150 deg C showed three thermal transitions for OBC, with starch gelatinization transition absent in Nutrim-OB and no thermal transitions observed in C-trim30. HPSEC analysis showed C-trim30 had a reduction in average amylopectin molecular weight and an increase in lower molecular weight compounds compared to Nutrim-OB and OBC. Study shows that the enriched oat beta-glucan products with and without SCC have modified functional properties for potential expanded uses in foods.

Last Modified: 8/27/2014