Factors affecting bioactivity of cereal Î²-glucans

S.M. Tosh

Factors affecting bioactivity of cereal Î²-glucans

in Dietary fibre components and functions

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S.M. Tosh

S.M. Tosh Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Road West, Guelph ON, N1G 5C9, Canada; toshs@agr.gc.ca

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Art:: Kapitel

Seiten:: 75â89

DOI:: https://doi.org/10.3920/978-90-8686-622-9_005

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Mixed linkage (1â3)(1â4)-Î²-D-glucan found in the cell walls of cereal grains has an effect on levels of cholesterol and glucose in the blood stream and has been shown to decrease serum cholesterol levels and to reduce the rate of glucose uptake postprandially. To understand the mechanism for these effects, more research is required to show how soluble fibre behaves in the gut and what physical form it needs in a food product to be effective. The effects of Î²-glucan structure and molecular weight on rheological properties have been surveyed. Decreasing molecular weight by controlled enzymatic or acid hydrolysis decreased the viscosity of Î²-glucan in solution and solution properties changed with decreasing molecular weight. For Î²-glucans with a molecular weight less than 200,000 g/mol, viscoelastic behaviour was observed and diffusion limited gelation occurred over a period of days. Cereal Î²-glucans from different sources differ in the ratio of cellotriosyl to cellotetraosyl units making up the linear polymer structure, which affects gel characteristics. Solubility of Î²-glucan in foods is also likely to affect the ability of Î²-glucan to increase viscosity of the intestinal contents. Development of an in vitro digestion protocol to extract Î²-glucan from solid foods and measure its physico-chemical properties provides information about the expected behaviour of foods in vivo. Human clinical trials show the influence of food form on the glycemic response to foods containing oat or barley Î²-glucan.

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Dietary fibre components and functions

ISBN:: 9789086866229

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 24 Oct 2007

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Factors affecting bioactivity of cereal Î²-glucans

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Dietary fibre components and functions

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