Interactional effects of β-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 24, 2012, Pages 6217-6222

  Kim, Hyun Jung ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

in vitro bile acid binding; oat glucan; protein; starch; viscosity

Indexed keywords

BILE ACID; ENZYMATIC TREATMENTS; IN-VITRO;

AMYLASES; BODY FLUIDS; PROTEINS; STARCH; VISCOSITY;

SLURRIES;

AMYLASE; BETA GLUCAN; BILE ACID; GLYCOSIDASE; LICHENINASE; PEPTIDE HYDROLASE; STARCH; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FLOUR; FOOD HANDLING; HEAT; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; OAT; PLANT SEED; VISCOSITY;

ALPHA-AMYLASES; AVENA SATIVA; BETA-GLUCANS; BILE ACIDS AND SALTS; FLOUR; FOOD HANDLING; GLYCOSIDE HYDROLASES; HOT TEMPERATURE; MOLECULAR WEIGHT; PEPTIDE HYDROLASES; PLANT PROTEINS; SEEDS; STARCH; VISCOSITY;

EID: 84862510605     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300786f     Document Type: Article

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