Grain fractionation technologies for cereal beta-glucan concentration

Food Research International

Volumn 41, Issue 9, 2008, Pages 876-881

  Vasanthan, Thava ^a   Temelli, Feral ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Aqueous process; Barley; Enzymes; Health benefits; Milling and air classification; Oat; Semi alcoholic process; Soluble fiber; Thermo mechanical

Indexed keywords

CONCENTRATION (PROCESS); HEALTH RISKS;

AQUEOUS PROCESS; BARLEY; HEALTH BENEFITS; MILLING AND AIR-CLASSIFICATION; OAT; SEMI-ALCOHOLIC PROCESS; SOLUBLE FIBER; THERMO-MECHANICAL;

GRAIN (AGRICULTURAL PRODUCT);

HORDEUM;

EID: 54149118358     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.022     Document Type: Article

References (16)

1. Bhatty R.S. Milling of regular and waxy starch hull-less barleys for the production of bran and flour. Cereal Chemistry 74 6 (1997) 693-699
2. Braaten J.T., Wood P.J., Scott F.W., Wolynetz M.S., Lowe M.K., Bradley-White P., et al. Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition 48 7 (1994) 465-474
3. FDA. (1997). 21 CFR Part 101. Food labeling: Health claims; Soluble dietary fiber from certain foods and coronary heart disease. Federal register, 62 (15), 3584-3601.
4. FDA. (2005). 21 CFR Part 101. Food labeling: Health claims; Soluble dietary fiber from certain foods and coronary heart disease. Federal register, 70 (246), 76150-76162.
5. Inglett, G. F. (1992). Method of making soluble dietary fiber compositions from cereals. United States Patent # 5,082,67.
6. Inglett, G. F. (2000). Soluble hydrocolloid food additives and method of making. United States Patent # 6,060,519.
7. Jenkins D.J.A., Wolever T.M.S., Leeds A.R., Gasull M.A., Dilawari J.B., Goff D.V., et al. Dietary fibres, fiber analogues and glucose tolerance: Importance of viscosity. British Medical Journal 1 6124 (1978) 1392-1394
8. Morgan, K. R. (2003). European Patent - EP0928196.
9. Potter, R., Fisher, P., Hash, K., & Neidt, J. (2003). United States Patent # 6,624,300.
10. Sumner K., Gebre-Egziabher A., Tyler R.T., and Rossnagel B.G. Composition and properties of pearled and fines fractions from hulled and hull-less barley. Cereal Chemistry 62 2 (1985) 112-116
11. Vasanthan T., and Bhatty R.S. Starch purification after pin milling and air classification of waxy, normal, and high amylose. Cereal Chemistry 72 4 (1995) 379-384
12. Vasanthan, T., & Temelli, F. (2002). Grain fractionation methods and products. PCT International Publication Number WO 02/027011 A3. International publication date - 2004 April.
13. Wood P.J., Braaten J.T., Scott F.W., Riedel K.D., Wolynetz M.S., and Collins M.W. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition 72 5 (1994) 731-743
14. Wood P.J., Weisz J., Fedec P., and Burrows V.D. Large-scale preparation and properties of oat fractions enriched in (1-3)(1-4)-beta-d-glucan. Cereal Chemistry 66 2 (1989) 97-103
15. Wu Y.V., Stringfellow A.C., and Inglett G.E. Protein- and beta-glucan enriched fractions from high-protein, high beta-glucan barleys by sieving and air classification. Cereal Chemistry 71 3 (1994) 220-223
16. Zheng G.H., Rossnagel B.G., Tyler R.T., and Bhatty R.S. Distribution of β-glucan in the grain of hull-less barley. Cereal Chemistry 77 2 (2000) 140-144