Viscosity of beta-glucan in oat products

Agricultural and Food Science

Volumn 13, Issue 1-2, 2004, Pages 80-87

  Anttila, Heli ^a   Sontag Strohm, Tuula ^a   Salovaara, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Beta glucan; Oat products; Viscosity

Indexed keywords

AVENA;

EID: 3142720557     PISSN: 14596067     EISSN: None     Source Type: Journal    
DOI: 10.2137/1239099041838012     Document Type: Conference Paper

References (44)

1. Anttila, H., Sontag-Strohm, T. & Salovaara, H. 2002. Viscosity determination of soluble dietary fibre in cereal products. In: 87th AACC Annual Meeting. October 13-17, 2002. Montreal, Quebec, Canada. Abstract no 214: Program Book. p. 115.
2. Anttila, H., Sontag-Strohm, T. & Salovaara, H. 2003. Determination of viscosity of soluble dietary fibre on cereal products. In: Dietary Fibre 2003, Bio-active carbohydrates for food and feed. 18-21 May 2003, Netherlands. Abstracts of Lectures & Posters. p. 77.
3. Asp, N.-G., Johansson, C.-G., Hallmer, H. & Siljeström, M. 1983. Rapid enzymatic assay of insoluble and soluble dietary fibre. Journal of Agriculture and Food Chemistry 31: 476-482.
4. Aura, A.-M., Härkönen, H., Fabritius, M. & Poutanen, K. 1999. Development of an in vitro enzymic digestion method for removal of starch and protein and assesment of its performance using rye and wheat breads. Journal of Cereal Science 29: 139-152.
5. Autio, K., Myllymäki, O. & Mälkki, Y. 1987. Flow properties of solutions of oat β-glucans. Journal of Food Science 52: 1354-1366.
6. Beer, M.U., Arrigoni, E. & Amadò, R. 1995. Effects of oat gum on blood cholesterol levels in healthy young men. European Journal of Clinical Nutrition 49: 517-522.
7. Beer, M.U., Arrigoni, E. & Amadò, R. 1996. Extraction of oat gum from oat bran: Effects of process on yield, molecular weight distribution, viscosity and (1-3)(1-4)-β-D-glucan content of the gum. Cereal Chemistry 73: 58-62.
8. Beer, M.U., Wood, P.J. & Weisz, J. 1997a. Molecular weight distribution and (1-3)(1-4)-β-D-glucan content of consecutive extracts of various oat and barley cultivars. Cereal Chemistry 74: 476-480.
9. Beer, M.U., Wood, P.J., Weisz, J., & Fillion, N. 1997b. Effect of cooking and storage on the amount and molecular weight of and (1-3)(1-4)-β-D-glucan extracted from oat products by an in vitro digestion system. Cereal Chemistry 74: 705-709.
10. Bourdon, I., Yokoyama, W. & Davis, P. 1999. Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan. American Journal of Clinical Nutrition 69: 55-63.
11. Braaten, J.T., Wood, P.J., Scott, F.W., Wolynetz, M.S., Lowe, M.K., Bradley-White, P., & Collins, M.W. 1994. Oat beta-glucan reduces blood cholesterol concentrations in hypercholesterolemic subjects. European Journal of Clinical Nutrition 48: 465-474.
12. Brown, L., Rosner, B., Willett, W.W. & Sacks, F.M. 1999. Cholesterol-lowering effects of dietary fiber: a meta-analysis. American Journal of Clinical Nutrition 69: 30-42.
13. Degutyte-Fomins, L., Sontag-Strohm, T. & Salovaara, H. 2002. Oat bran fermentation by rye sourdough. Cereal Chemistry 79, 3: 345-348.
14. Doehlert, D.C., Zhang, D. & Moore, W.R. 1997. Influence of heat pretreatments of oat grain on the viscosity of flour slurries. Journal of Science and Food Agriculture 74: 125-131.
15. Doublier, J.-L. & Wood, P.J. 1995. Rheological properties of aqueous solutions of (1-3)(1-4)-β-D-glucan from oats (Avena Sativa L.). Cereal Chemistry 72: 335-340.
16. Federal Register 1997. Food labeling: health claims; oats and coronary heart disease. Final rule. Federal Register. Jan 23, 1997. Vol. 62, No. 15, p. 3583-3601. Food and Drug Administration, Department of Health and Human Services. USA. Federal Register Online via GPO Access, http://www.access.gpo. gov/su_docs/aces/aces140.html
17. FDA 1997. FDA allows whole oats foods to make health claim on reducing the risk of heart disease. Food and Drug Administration. U.S. Department of Health and Human Services. FDA Talk Paper. 22 Jan. 1997. 2 p.
18. Ganssmann, W. & Vorwerck, K. 1995. Oat milling, processing and storage. In: Welch, R.W. (ed.). The oat crop: production and utilization. London. Chapman & Hall, p. 369-408.
19. Jaskari, J., Henriksson, K., Nieminen, A., Suortti, T., Salovaara, H. & Poutanen, K. 1995. Effect of hydrothermal and enzymatic treatments on the viscous behaviour of dry- and wet-milled oat brans. Cereal Chemistry 72: 625-631.
20. Jenkins, A.L., Jenkins, D.J.A., Zdravkovic, U., Würsch, P. & Vuksan, V. 2002. Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes. European Journal of Clinical Nutrition 56: 622-628.
21. Jenkins, D.J.A., Wolever, T.M.S., Leeds, A.R., Gassull, M.A., Haisman, P., Dilawari, J., Goff, D.V., Metz, G.L. & Alberti, K.G. 1978. Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity. British Journal of Nutrition 1: 1392-1394.
22. Kerckhoffs, D.A.J.M., Hornstra, G. & Mensink, R.P. 2003. Cholesterol lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies. American Journal of Clinical Nutrition 78: 221-227.
23. Mälkki, Y. 2001. Physical properties of dietary fibre as keys to physiological functions. Cereal Foods World 46: 196-199.
24. Mälkki, Y., Myllymäki, O., Autio, K. & Suortti, T. 1992. Preparation and properties of oat bran concentrates. Cereal Foods World 37: 693-700.
25. Mälkki, Y. & Virtanen, E. 2001. Gastrointestinal effects of oat bran and oat gum. Lebensmittelwissenschaft und -Technologie 34: 337-347.
26. Mayer, S.M., Turner, N.D. & Lupton, J.R. 2000. Serum lipids in hypercholesterolemic men and women consuming oat bran and amaranth products. Cereal Chemistry 77, 3: 297-302.
27. Önning, G., Wallmark, A., Persson, M., Åkersson, B., Elmståhl, S. & Öste, R. 1999. Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia. Annual Nutrition Metabolism 43: 301-309.
28. Rieckhoff, D., Trautwein, E.A., Mälkki, Y. & Erbersdobler, H.F. 1999. Effects of different cereal fibers on cholesterol and bile acid metabolism in the Syrian golden hamster. Cereal Chemistry 76: 788-795.
29. Ripsin, C.M., Keenan, J.M., Jacobs, D.R., Elmer, P.J., Welch, R.R., Van Horn, L., Liu, K., Turnbull, W.H., Thye, F.W., Kestin, M., Hegsted, M., Davidson, D.M., Davidson, M.H., Dugan, L.D., Demark-Wahnefried, W. & Beling, S. 1992. Oat products and lipid lowering: a meta-analysis. JAMA 267: 3317-3325.
30. Salovaara, H., Anttila, H., Gates, F. & Sontag-Strohm, T. 2003. Employing technology for oat pala bread. New Food April 2003. p. 8, 10-11.
31. Schneeman, B.O. 2001. Dietary fibre and gastrointestinal function. In: McCleary, B.V. & Prosky, L. (eds.). Advanced dietary fibre technology. Oxford, UK. Blackwell Science. p. 168-176.
32. Suortti, T., Johansson, L. & Autio, K. 2000. Effect of heating and freezing on molecular weight of oat beta-glucan. In: AACC Annual meeting 2000. Abstract 332.
33. Tappy, L., Gügolz, E. & Würsch, P. 1996. Effects of breakfast cereals containing various amounts of β-glucan fibres on plasma glucose and insulin responses in NIDDM subjects. Diabetes Care 19: 831-834.
34. Törrönen, R., Kansanen, L., Uusitupa, M., Hänninen, O., Myllymäki, O., Härkönen, H. & Mälkki, Y. 1992. Effect of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolemia. European Journal of Clinical Nutrition 46: 621-627.
35. Uusitupa M.I., Ruuskanen, E. & Mäkinen, E. 1992. A controlled study on the effect of beta-glucan-rich oat bran on serum lipids in hypercholesterolemic subjects: relation to apolipoprotein E phenotype. Journal of American Coll Nutrition 11: 651-659.
36. Wood, P.J. 1986. Oat beta-glucan: structure, location and properties. In: Webster, F.M. (ed.). Oats: chemistry and technology. American Association of Cereal Chemistry, St. Paul, USA. p. 121-152.
37. Wood, P.J. 1993. Physicochemical characteristics and physiological properties of oat (1→3),(1→4)-β-D-glucan. In: Wood P.J. (ed.). Oat bran. American Association of Cereal Chemistry, St. Paul, USA. p. 83-112.
38. Wood, P.J., Beer, M.U. & Butler, G. 2000. Evaluation of role of concentration and molecular weight of oat b-glucan in determination effect of viscosity on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition 84: 19-23.
39. Wood, P.J., Braaten, J.T., Scott, F.W., Riedel, D. & Poste, L.M. 1990. Comparison viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. Journal of Agriculture Food Chemistry 38: 753-757.
40. Wood, P.J., Braaten, J.T., Scott, F.W., Riedel, K.D., Wolynetz, M.S. & Collins, M.W. 1994. Effect of dose and modification of viscous properties of oat gum on plasma and insulin following an oral glucose load. British Journal of Nutrition 72: 731-743.
41. Wood, P.J., Weiz, J. & Fedec, P. 1991. Potential for β-glucan enrichment in brans derived from oat (Avena sativa L.) cultivars of different (1-3)(1-4)-β-D-Glucan concentration. Cereal Chemistry 68: 48-51.
42. Wood, P.J. 2002. Relationships between solution properties of cereal β-glucans and physiological effects a review. Trends in Food Science & Technology 13: 313-320.
43. Würsch, P. & Pi-Sunyer, F.X. 1997. The role of viscous soluble fiber in the metabolic control of diabetes. A review with special emphasis on cereals rich in beta-glucan. Diabetes Care 20: 1774-1780.
44. Zhang, D., Doehlert, D.C. & Moore, W.R. 1998. Rheological Properties of (1-3)(1-4)-β-D-Glucans from Raw, Roasted, and Steamed Oat Groats. Cereal Chemistry 75: 433-438.