Document Detail

Effect of process on physicochemical properties of oat bran soluble dietary fiber.
MedLine Citation:
PMID:  19799659     Owner:  NLM     Status:  MEDLINE    
To evaluate the effects of processes on physicochemical properties of oat bran soluble dietary fiber (OSDF), the oat bran was processed by steam heating, superfine grinding, and extrusion, and extracted to obtain OSDF. The molecular weight distribution, monosaccharide composition, transparency, solubility, structure, and thermal and morphological properties of OSDF were investigated. The yield of OSDF increased after the processing compared to the untreated. The proportion of high molecular weight granules was higher in OSDF from extruded oat bran. The backbone of the OSDF was not changed, but the proportion of the residue linkages in OSDF was varied after the processing. Solubility and swelling power showed significant positive correlation with molecular weight distribution while transparency showed significant negative correlation with molecular weight distribution. Three processes had great impact on the physicochemical properties of OSDF. The OSDF from superfine ground oat bran showed some physical-chemical properties that might be of potential use in the food industry.
Min Zhang; Yi Liang; Ying Pei; Weiwei Gao; Zesheng Zhang
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Oct 
Date Detail:
Created Date:  2009-10-05     Completed Date:  2010-02-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C628-36     Citation Subset:  IM    
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science & Technology, Tianjin 300457, China.
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MeSH Terms
Avena sativa / chemistry*
Chromatography, Gel
Dietary Fiber / analysis*
Food Analysis*
Food Handling / methods*
Microscopy, Atomic Force
Seeds / chemistry*
Spectroscopy, Fourier Transform Infrared

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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