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Compositional analysis and viscosity measurements of commercial oat brans

✍ Scribed by Luhaloo, M; Mårtensson, A-C; Andersson, R; Åman, P

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
312 KB
Volume
76
Category
Article
ISSN
0022-5142

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✦ Synopsis

Chemical analysis of commercial oat brans (n \ 10) collected from Ðve di †erent countries showed wide variations in the contents of starch (40È61%), crude protein (9É6È21%), crude fat (8É2È12%), ash (2É0È4É1%), dietary Ðbre (10É7È 19É4%) and mixed-linkage b-glucan (4É7È8É3%). A signiÐcant correlation (r \ 0É83 ; P \ 0É005) between the contents of total and extractable mixed-linkage b-glucan was found. Reproducible increases in viscosity were noted for all samples when the Ðnely ground samples were dispersed in phosphate bu †er and viscosity development was followed for 100 min. Addition of mixed-linkage bglucanase greatly reduced the viscosity. Addition of amyloglucosidase, with no detectable mixed-linkage b-glucanase activity, increased viscosity, which could be related to an increased solubilisation of mixed-linkage b-glucan. Highly signiÐcant correlations (r [ 0É90) were found between the contents of both total and extractable mixed-linkage b-glucan and viscosity after dispersion.

1998 SCI.

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