Document Detail

Impact of Molecular Weight, Viscosity, and Solubility of β-Glucan on In Vitro Oat Starch Digestibility.
MedLine Citation:
PMID:  23469761     Owner:  NLM     Status:  Publisher    
The impacts of 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. Viscosity increased and solubility decreased with an increase in MW of β-glucan. The in vitro starch hydrolysis of the mixtures and a control, white bread, increased as 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 β-glucan peak and final viscosity (r = -0.81, -0.82). These results illustrated the importance of viscosity attributed to β-glucan MW on starch hydrolysis during in vitro digestion. These findings will help to develop new food products with low GI by using oat β-glucan.
Hyun Jung Kim; Pamela J White
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-3-7
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Mar 
Date Detail:
Created Date:  2013-3-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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